[usr 3]
Prepare the biscuit:preheat the oven to th.5 (150°C).
In a bowl, mix the sugar and ground almonds.
Whip the egg whites until stiff and incorporate it into this mixture.
Butter a baking sheet or use a silpat, pour the dough on it, smooth it with a spatula and bake for 15 minutes in the oven. Peel off the biscuit and let it cool on a wire rack.
Prepare the filling:break the chocolates into pieces but do not mix them.
Pour 10 cl of cream into a saucepan and add the white chocolate, pour into another saucepan 10 cl of cream and add the praline milk chocolate. In a third, pour the rest of the cream and add the dark chocolate.
Melt the 3 chocolates over low heat, smooth them and let them cool.
Cut the biscuit into four rectangles the size of a cake tin (about 21 cm X 9 cm).
Place a rectangle of biscuit in the bottom of the mould, spread the dark chocolate cream on it, put a second rectangle of biscuit on it, spread the white chocolate cream, add a third biscuit, spread the praline cream on it, then put the last biscuit , pack lightly, cover with cling film and refrigerate for at least 12 hours.
Coat the plates with custard, place a slice of terrine on top. On the custard place a few small touches of melted dark chocolate and with the tip of a knife "pull" the chocolate spots to form swirls.
