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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F
Step 2
Line a sheet pan with parchment paper and place a 9-inch ring in the center
Step 3
For the almond sponge cake, mix the egg yolks and butter in a medium bowl with a whisk and set aside
Step 4
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and gradually add the sugar to make a meringue
Step 5
With a rubber spatula, combine the yolk and butter mixture into the meringue, then fold in the almond flour and breadcrumbs
Step 6
Pour the cake batter into the 9-inch ring and bake for 30 minutes
Step 7
Let the cake cool to room temperature
Step 8
Run a paring knife along the inside of the ring to separate the cake
Step 9
Remove the ring, place the cake on a plate and cover it with plastic wrap
Step 10
Store in the fridge overnight
Step 11
For the chocolate cream base, in a large saucepan, bring the heavy cream to a simmer, then turn off the heat
Step 12
Add the chocolate and whisk until completely melted and incorporated
Step 13
Pour the mixture into an airtight container, let cool a bit, then store it in fridge, covered, overnight
Step 14
When you're ready to assemble the cake, use a serrated knife to cut the cake horizontally into three layers as evenly as possible
Step 15
Pour the chocolate cream into the bowl of a stand mixer fitted with the whisk attachment and mix until light in texture
Step 16
Do not overmix
Step 17
Set one cake layer on a cake plate or cake stand
Step 18
Using a piping bag or offset spatula, spread a ½-inch-thick layer of chocolate cream on the top
Step 19
Repeat two more times with another layer of cake and more chocolate cream
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