DIRECTIONS

1. Break the caramelized almonds in a mortar and place in a bowl
2. In another bowl, chop the candied pears
3. In a third bowl, crumble the cookies into large chunks
4. Add Horio soft unsalted cow butter into a mixer and beat at a low speed until it is fluffy
5. Increase the speed and add the sugar one spoonful at a time
6. As soon as the butter has fully absorbed all of the sugar, slowly add the cocoa until there is a single, chocolate mixture forms
7. Finally, add the cognac and continue beating for 1-2 minutes
8. Empty the mixture into a large bowl
9. Add the caramelized almonds, the cookie chunks and the candied pear pieces
10. Mix the ingredients together with a spoon until they are evently spread throughout the mixture
11. Line the inside of an oblong cake pan with plastic wrap and pour the cocoa mix inside, pressing it with a spoon
12. Make sure the mixture is levelled and place in the refrigerator for 5-6 hours, at least
13. Remove from the pan and decorate with the cherries
14. Slice and serve