Preheat the oven to 180°C.
Separate the eggs.
Place the egg yolks, caster sugar and brown sugar in the bowl of a food processor. Use the whisk attachment to mix until pale and fluffy.
Place the chocolate and butter in a heatproof bowl and melt over a pan of simmering water.
Mix together the flour and the cocoa powder.
Beat the egg whites to stiff peaks.
Start by adding the chocolate to the egg yolk and sugar mixture. Fold in the flour and cocoa powder and then gently fold in the egg whites.
Spread this mixture on to a silicone baking sheets, transfer to the oven and cook for about 15 minutes.
Remove from the baking sheet and use a pastry cutter to cut the base into rectangles.
(For this recipe cut the butter into two equal parts weighing 75g).
Place the milk in a saucepan and bring to the boil.
Whisk together the egg yolks and sugar until pale and fluffy. Add the flour to this mixture and then add the praline.
Once the milk is boiling, add it to the praline mixture, combine and then return to the heat. Stir constantly, bring back to the boil and cook for 3 to 5 minutes from the moment the cream comes back to to the boil. Remove from the heat and add 75g butter a little at a time before adding the pralin.
Pour the praline cream into a tray lined with cling film. Cover with cling film, transfer to the fridge and leave to set for 1 to 2 hours.
Work the remaining 75g butter until soft.
Mix the praline cream until smooth and then combine with the softened butter.
Place the mixture into a piping bag.
Preheat the oven to 200°C.
Place the butter and water in a bowl and melt in the microwave.
Mix together the flour, icing sugar and cocoa nibs. Add the mixture of butter and water and mix to a smooth paste.
Use a pastry brush to spread the mixture on to a silicone baking sheet. Leave plenty of space between each tuile as they will spread out as they cook. Transfer to the oven and cook for 8 minutes or until golden brown.
Allow to cool for at least 5 minutes before removing from the silicone baking sheet.
With the base still in a mould/pastry cutter, pipe the praline cream on top. Remove the mould and then add the cocoa nib tuile. Decorate the plate with a little raspberry balsamic reduction.
«Add a few fresh raspberries to this dish when they are in season.»
A moist chocolate sponge topped with praline cream and served with cocoa nib tuiles.