Bakers and chocolate lovers out there are going to love making and eating this beautiful and delicious chocolate cake!

For the Sponge:
160 grams Butter
76 grams Chocolate dark
152 grams Yolk
228 grams Egg white
188 grams Sugar
150 grams Flour

Method:
1. Melt butter and chocolate over a bain marie. Cool then add egg yolks. Mix well.
2. Whip egg whites and sugar until stiff. Fold into first mixture until blended. Fold in the flour carefully.
3. Spread onto prepared sheet pans. Bake 10-12 minutes at 200˚C.

For the Vanilla Layer:
250 grams Fresh Milk
50 grams Sugar
Vanilla
14 grams Cornstarch
2 pieces Gelatin sheet

Method:
1. Soak gelatin sheets in cold water for 15 mins. Combine first 4 ingredients. Heat slightly.
2. Add in softened gelatin.
3. Pour into molds and chill until set.

For the Almond Caramel:
50 grams Sugar
15 grams Water
127 grams whole Almonds

Method:
1. Cook sugar and water into a caramel. Mix almonds in and quickly pour into prepared sheet pan.

For the Chocolate Mousse:
80 grams Sugar
27 grams Water
75 grams Egg Yolk
33 grams Sugar
Cook 2 pieces Gelatin sheet
250 grams Chocolate Dark
333 grams Whipped Cream

Method:
1. Cook sugar and water until it reaches 121˚C 2. Combine egg yolks and sugar then slowly pour in sugar syrup. Mix well.
3. Soak gelatin sheets in cold water for 15 mins. Melt chocolate over a bain marie then add egg mixture. add softened gelatin. Fold in whipped cream.

For the Chocolate Icing:
250 grams Crystal Sugar
225 grams Water
188 grams Whipped Cream
113 grams Cacao Powder
7 pieces Gelatin sheet

Method:
1. Combine first four ingredients and heat at medium low heat.
2. Soak gelatin in cold water for 15 minutes. Add softened gelatin into warm mixture and mix well.

Recipe courtesy of Secrets of the Masters