Ingredients needed for the cookie:
100 g dark chocolate (Lindt 60% cocoa)
85 grams of butter
100 grams of secera
6 yes, sob temp.
6 grams of cocoa
A pinch of salt

Ingredients needed for the cream:
250 grams of mascarpone
3 spoons of nutella
2 layers of mousse or 200 ml of sweet cream
1 corrected move

Preparation of the rusks:
Melt the butter and chocolate and cool slightly.
Separate the egg whites from the yolks.
Add 40 g of sugar and 6 g of cocoa to 6 egg yolks.

Stir.
Then add the melted chocolate and mix until foamy.
Add a pinch of salt to the egg whites and mix briefly.
Then add 60 g of sugar little by little and mix until you obtain a firm egg white.

Mix 3 tablespoons of solid snow with the chocolate mixture.
Stir.
Then add the rest of the egg whites and mix gently with a spatula until you obtain a homogeneous mixture.

Pour the mixture into a 30 x 40 cm mold lined with baking paper and floured.

Tap a few times with a hard object so that the bubbles come out of the cookie.

Bake in a preheated oven at 175°C for approximately 15 minutes.

Cool the cookie then take it out on clean-backed paper and remove the paper you baked the cookie on.
Trim the irregular edges of the cookie.
Then cut the biscuit into 3 equal parts.

Preparation of the cream:
Put the mascarpone and Nutella in a clean bowl.
Stir until creamy.
Mix the slag separately.
Mix lightly with the nutella and mascarpone.
Spread the three biscuits with cream.
Cool the cake for a few hours and decorate as desired.
Yes, I made a chocolate ganache and grated chocolate on top.