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For the cake:
10 medium eggs
10 tablespoons sugar
10 tablespoons toasted and ground walnuts
5 tablespoons oil
5 tablespoons flour (heaping)
A pinch of salt
For the syrup:
Apple and pear jelly diluted with water
For the buttercream with fondant:
300g butter (82% fat)
300g white fondant
For the chocolate cream:
350g dark chocolate (Callebaut 54.5% cocoa)
350g heavy cream (36% fat)
For the raspberry sauce:
Frozen raspberries with 2-3 teaspoons of sugar
For decoration:
Melted dark chocolate
For the cake:
Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to whisk until a firm meringue is formed.
Beat the egg yolks with the oil for about 2 minutes, then gently fold the yolks into the meringue using slow, upward motions.
Sift the flour and ground walnuts together, then fold them into the mixture using slow, gentle movements.
Grease a silicone mold with oil and pour in the batter. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until the cake pulls away from the edges and passes the toothpick test. Let the cake cool completely, preferably overnight.
For the syrup:
Instead of a classic syrup, take apple and pear jelly, add a few teaspoons to a cup, and dilute it with water. The syrup is ready.
For the raspberry sauce:
Place the frozen raspberries and sugar in a small pan. Heat until it comes to a boil, then let it cool.
For the buttercream with fondant:
Beat the butter at room temperature until fluffy.
Heat the fondant over a double boiler until soft. Gradually add small amounts of the fondant to the butter, letting it cool slightly before each addition. Continue until all the fondant is incorporated. Allow the buttercream to sit at room temperature.
For the chocolate cream:
In a stainless steel bowl, combine the dark chocolate and heavy cream. Place the bowl over a double boiler, stirring constantly until the chocolate becomes fluid (be careful not to let the cream boil).
Let the cream cool for about 30 minutes, then refrigerate it overnight.
The next day, remove from the fridge and whisk for a few minutes until the cream becomes fluffy.
Assembly:
Slice the cooled cake into 3 layers. Place the first layer on a serving plate and generously soak it with the syrup.
Spread the buttercream in the center of the first layer, forming a circle. Around this, create a ring of raspberry sauce, then spread a layer of chocolate cream. Place the second cake layer on top, soaking it well with syrup.
In the center of the second layer, spread a circle of chocolate cream, then add a ring of raspberry sauce and top with buttercream. Place the final layer of cake on top and soak it with syrup.
Cover the entire cake with the chocolate cream, then decorate with the buttercream and melted dark chocolate.