Chocolate and praline cake

Chocolate Biscuit
60 g icing sugar
50 g almond powder
2 eggs
10 g cocoa powder
1 pinch of salt
10 g flour
15 g melted butter
1 egg white
Mix the eggs, icing sugar and almond powder in a bowl with an electric mixer. Sift in the cocoa powder, flour and salt. Mix well. Add the melted butter.
In another bowl, beat the egg white until stiff and fold it gently into the previous mixture. Place on a baking tray covered with baking paper for 10 to 12 minutes at 170°C. Once the biscuit has cooled, cut out two rectangles measuring 20 x 10 cm.

Dark Chocolate Mousse
2 sheets of gelatine (2g)
3 egg yolks
30 g powdered sugar
165 ml milk
180 g chocolate
300 g cream
Soften the gelatine leaves in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the dark chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Praline cream
1 sheet of gelatine (2g)
100 ml cream
1 egg yolk
15g caster sugar
45g praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix.

Assembly
Place a layer of chocolate mousse on the biscuit inside the frame. Place in the freezer for 10 minutes. Next, spread the praline cream over the mousse and place in the freezer for 10 minutes. Place the second layer of biscuit on top, followed by more chocolate mousse. Put the cake in the freezer for at least 4 hours.

Chocolate icing (the day before)
90 g sugar
90 g glucose
50 ml water
90 g dark chocolate
60 ml unsweetened condensed milk or liquid cream with a minimum of 30% fat content
3 x 2g gelatine sheets
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place in a cool place.

The next day, remove the cake from the freezer. If your mousse is already at the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the icing, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing gels. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices and leave to defrost in the fridge. Decorate with a flower made of white chocolate using a cookie cutter.