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**For the Cake:**
– 4 eggs
– 120 grams of sugar
– 130 grams of flour
– 1 teaspoon yeast
– A pinch of salt
– Butter
**For the Filling:**
– 400 milliliters of whipping cream
– 30 grams of sugar
– 2 tablespoons pure cocoa powder
**For the Syrup:**
– 100 grams of powdered sugar
– 100 milliliters of water
– 50 milliliters of brandy
**For the Covering:**
– 150 grams of sugar
– 50 milliliters of water
– 4 egg yolks
– 1 tablespoon cornstarch
**For Decoration:**
– 2 tablespoons sugar
– 30 grams of crunchy almonds
**1. Whiten the Egg Yolks:**
Separate the egg whites from the yolks. Place the yolks in a bowl, add sugar, and beat them with a whisk until creamy and pale.
**2. Beat the Egg Whites:**
Beat the egg whites until stiff peaks form using an electric mixer. Gently fold them into the yolk mixture along with 120 grams of sifted flour, yeast, and salt until fully incorporated.
**3. Pour the Batter:**
Grease a 20-22 cm diameter detachable cake mold with butter and sprinkle it with the remaining flour. Pour the batter into the mold and bake the cake for about 30 minutes in a preheated oven at 180°C. Once baked, transfer it to a wire rack and let it cool.
**4. Prepare the Filling:**
In a bowl, whip the whipping cream until stiff peaks form. Add sugar and continue to beat until well combined. Divide it into two equal parts and mix one part with pure cocoa powder until evenly colored. Reserve this chocolate cream and whipped cream in the refrigerator.
**5. Make the Syrup:**
In a saucepan, make a light syrup by boiling 100 ml of water with powdered sugar. Add brandy and continue to cook for a few minutes until slightly reduced. Remove from heat and let it cool.
**6. Add the Filling:**
Slice the cake horizontally. Place a round flat plate lined with parchment paper, place one cake layer on top, and brush it with some of the syrup. Surround the base of the cake with an acetate strip and cover it with the prepared chocolate filling. Freeze the cake for a few minutes until the filling sets.
**7. Spread the Cream:**
Remove the cake from the freezer and spread almost all of the whipped cream over the filling. Reserve the remaining cream for decorating the dessert. Place the second cake layer on top and brush it with the remaining syrup. Refreeze for 1 hour.
**8. Make the Covering:**
In a saucepan, combine 50 ml of water with sugar and cook for about 5 minutes. In a bowl, whisk the egg yolks with cornstarch. Return the saucepan to heat, add the egg yolk mixture, and cook, stirring constantly until slightly thickened. Remove from heat and let it cool, stirring occasionally until it cools down.
**9. Caramelize the Sugar:**
Carefully remove the acetate strip from around the cake. Spread the egg yolk covering over the surface, letting it drip down the sides. Sprinkle with the 2 tablespoons of sugar and lightly torch it using a kitchen torch.
**10. Decorate with Cream and Crunchy Almonds:**
Place the reserved whipped cream in a pastry bag with a small tip and pipe rosettes onto the surface of the cake. Sprinkle them with crunchy almonds and refrigerate the dessert until ready to serve. Serve chilled.