Chocolate and gianduja cake

1. In a mixer add the almond paste and pour the eggs gradually.
2. Whip to a ribbon stage.
3. Melt chocolate and butter and add into the mixer.
4. Finally fold in the dry ingredients.
5. Pipe on each cavity 250 g of batter.
6. Bake at 165°C for 22 minutes.
7. Remove from the oven and pipe over the dacquoise.
8. Use a flexipan mould 1417:N15 to bake the cake.

Sift the flour, almond powder and icing sugar.

In a mixer whip the egg whites with the egg white powder and add the sugar in two parts.

Make a meringue that forms a peak when you remove the whisk.

Finally fold into the dry ingredients.

Pipe above the cake while is it still hot from the oven and continue baking for another 10 minutes at 170°C.

Temper the Gianduja and pour it into a 0.5cm frame.

Melt all together.

Add the bresilienne and mix.

Use it at 32°C. The cake should be frozen.