Dark Chocolate Almond Entremet

Toast the almonds in a dry pan over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. Set aside to cool.

In a clean saucepan, heat the white sugar over medium heat without stirring until it forms a deep amber caramel, about 8-10 minutes. Swirl the pan gently as needed.

Remove from heat and immediately stir in the toasted almonds and butter until evenly coated. Add the salt.

Pour the mixture onto a silicone mat or parchment-lined baking sheet. Allow to cool completely until hard, about 30 minutes.

Break the praline into small pieces and grind in a food processor until it forms a smooth, spreadable paste. Transfer to a piping bag and set aside.

Preheat the oven to 190°C (375°F). Line a 20cm round cake ring with parchment paper.

In a large bowl, whip the egg whites on medium speed until foamy. Gradually add the white sugar and continue whipping to stiff, glossy peaks, about 5-6 minutes.

Fold in the almond flour and all-purpose flour in two additions, using a large spatula with deliberate strokes to preserve as much air as possible.

Pipe or spread the batter into the prepared ring, smoothing the top evenly.

Bake for 15-18 minutes until the surface is lightly golden and a skewer inserted into the center comes out clean. Cool completely on a wire rack.

Melt the dark chocolate in a heatproof bowl set over simmering water, stirring until completely smooth. Remove from heat and let cool to room temperature, about 15 minutes.

In a separate bowl, whip 200ml of the heavy cream to soft peaks. Refrigerate the remaining 100ml.

In another clean bowl, whip the remaining egg whites to soft peaks.

Fold the melted chocolate into the whipped cream. Then fold in the whipped egg whites in two additions, maintaining as much volume as possible.

Transfer the mousse to a piping bag and refrigerate until needed.

Bring the 100ml of heavy cream to a gentle simmer in a small saucepan.

Pour the hot cream over the chopped dark chocolate and cocoa powder. Let sit for 2 minutes, then stir from the center outward until a smooth, glossy ganache forms.

Add the white sugar and stir until fully incorporated. Strain through a fine-mesh sieve.

Cool the glaze to 32-35°C (90-95°F), stirring occasionally, before applying.

Place the cooled dacquoise base into a clean 20cm ring mold. Pipe a layer of almond praline paste over the surface.

Pipe the dark chocolate mousse over the praline layer, filling to the rim. Smooth the top with an offset spatula. Tap the mold gently on the counter to release any air bubbles.

Refrigerate the assembled entremet for a minimum of 4 hours, preferably overnight, until the mousse is firmly set.

Remove the ring mold carefully. Place the entremet on a wire rack set over a rimmed baking sheet.

Pour the cooled mirror glaze over the top of the entremet, allowing it to flow down the sides naturally. Work quickly and continuously.

Once the glaze is set (about 10-15 minutes in the refrigerator), transfer the entremet to a serving plate using two offset spatulas.

Before serving, garnish with a few toasted almond slivers and dust lightly with cocoa powder if desired. Slice with a hot, clean knife for clean cuts.