Feuille d'automne cake

Beat egg whites with cream of tartar and about a third of the sugar at medium speed.

Increase to high and beat to stiff peaks, adding the remaining sugar gradually; fold in sifted powdered sugar.

Pipe two identical discs slightly smaller in diameter than the cake ring (a third as a backup if there is enough).

Bake the French meringue at 212F / 100C for an hour, then turn the oven off and leave it inside 30 minutes more.

Succes: grind equal parts powdered sugar and almond meal to a fine powder and mix with a dash of milk to a paste.

Make a stiff-peak meringue; mix about a quarter into the almond paste, then fold in the rest without deflating, to a light and fluffy texture.

Pipe a slightly taller succes disc and bake at 265F / 130C for an hour plus.

Brush the two meringue discs with melted chocolate mixed with a little cocoa butter or oil, so they do not break or soften.

Mousse: melt chocolate slowly in a water bath, add butter, hold at 104F / 40C.

Beat egg whites to stiff, add egg yolks and mix until just incorporated; mix a third into the lukewarm chocolate, then incorporate the rest.

Pipe mousse around the edge of the cake ring and spread with a spatula or spoon; add a layer of mousse, the succes, more mousse, the second meringue disc, and smooth the top with the remaining mousse.

Freeze overnight; a day before serving remove the ring and acetate and keep refrigerated.

A couple of hours ahead, put three clean baking trays in the freezer. Melt dark couverture chocolate to 122F and hold it there; do not temper.

Spread the warm chocolate thinly on a frozen tray to make pliable ribbons; wrap the sides of the cake with two thin strips.

Make thin fans the same way from 50C chocolate on frozen trays and arrange them on top.