12-layer chocolate cake

Process the almond meal and powdered sugar to a fine powder.

Beat the almond-sugar mix with the eggs on high speed for 6 to 8 minutes.

Melt the butter; sift together the flour, cocoa powder and baking soda.

Mix one third of the batter into the melted butter, then fold in the sifted powders and the remaining batter (transcribed 'butter').

Fill the prepared pan and bake at 350F / 180C for about 50 minutes. Rest a few minutes and unmold; the sponge is easier to slice if made a day ahead.

Make a punch of simple syrup, vanilla and Cointreau.

Melt the bittersweet and milk chocolates together, add hot heavy cream gradually, smooth, and incorporate the hazelnut praline; smooth the ganache with an immersion blender, which also fixes a split ganache.

Slice the sponge into six discs and keep them in order. Line the cake ring with a cake collar or parchment.

Place the first disc, moisten it lightly with the punch, and pipe a layer of ganache of even thickness; level each layer with a flat dish. Repeat to build the cake.

Freeze for at least four hours.

For the glaze, melt dark chocolate with a dash of oil, add cocoa powder, then hot heavy cream and honey; mix, pass through a sieve and keep at room temperature.

Seal the bottom of the cake with a chablon of dark chocolate mixed with 10% oil, so it does not stick to the platter.

Flip the cake and glaze from the edges to the center; remove excess glaze with a large offset spatula.

Let it sit, transfer to a clean flat platter and thaw completely before cutting; serve at room temperature.