Chocolate dacquoise cake

Toast the nuts lightly and process them to a cornmeal-like texture; mix with powdered sugar and a little starch.

Whip egg whites with one third of the sugar and the cream of tartar to the foamy stage; keep running until ready.

Increase the speed and add the remaining sugar to finish the meringue.

Heat the oven to 400F / 200C.

Combine the almond sugar mixture with the meringue and form into discs or squares.

Bake about 15 minutes, let stand at room temperature, remove the ring and chill completely.

Melt the dark chocolate slowly over a water bath and incorporate the hot heavy cream in three additions.

Add the butter at 140F / 60C and mix with an immersion blender, nozzle kept down to avoid air bubbles.

When the ganache cools to about 95F / 35C, glaze the cake with a thin layer, top with chopped almonds and freeze.

Mix melted milk chocolate with roasted hazelnut oil; spread a thin layer on the cake and refrigerate to set.

When the remaining ganache is firmer at room temperature, decorate the cake with it and refrigerate.

Whip the cream, chill it, and clean the mixing bowl.

Cook a syrup of water and sugar to 245F / 118C and pour it in a thin stream into the beaten egg yolks; beat on high speed until cool, about 10 minutes.

Fold the pate a bombe into melted chocolate at 104F / 40C, then add the whipped cream.