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