Chocolate Almond Celebration Cake | Jacques Torres

Preheat the oven to 350°F. Line a sheet pan with parchment paper and place a 9-inch ring in the center. 

For the almond sponge cake, mix the egg yolks and butter in a medium bowl with a whisk and set aside.  

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and gradually add the sugar to make a meringue.  

With a rubber spatula, combine the yolk and butter mixture into the meringue, then fold in the almond flour and breadcrumbs.  

Pour the cake batter into the 9-inch ring and bake for 30 minutes. Let the cake cool to room temperature.  

Run a paring knife along the inside of the ring to separate the cake. Remove the ring, place the cake on a plate and cover it with plastic wrap. Store in the fridge overnight.  

For the chocolate cream base, in a large saucepan, bring the heavy cream to a simmer, then turn off the heat. Add the chocolate and whisk until completely melted and incorporated. Pour the mixture into an airtight container, let cool a bit, then store it in fridge, covered, overnight.   

When you're ready to assemble the cake, use a serrated knife to cut the cake horizontally into three layers as evenly as possible.  

Pour the chocolate cream into the bowl of a stand mixer fitted with the whisk attachment and mix until light in texture. Do not overmix.  

Set one cake layer on a cake plate or cake stand. Using a piping bag or offset spatula, spread a ½-inch-thick layer of chocolate cream on the top. Repeat two more times with another layer of cake and more chocolate cream.