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1
Preheat oven to 180 degrees Celsius.
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2
Roughly chop almonds and set aside.
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3
Whisk the yolks and sugar until they turn white.
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4
Add the ground almonds, baking powder, cornstarch, and a pinch of salt. Whisk.
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5
Whisk the egg whites.
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6
Stir first about 1/3 of the whites into the mixture to make it more flexible. Mix.
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7
Then, with a spatula, gently stir in the remaining egg whites.
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8
Add chopped almonds.
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9
Use a soft square mold for baking. It is important that your cake is a little wider than the metal frame that you will use to raise it.
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10
Bake for 15 minutes.
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11
Turn out upside down on a greaseproof paper placed on a baking tray.
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12
Place your circle or square on the cake and press to cut it.
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13
In the bowl of the blender, mix raspberries with the sugar, 2 eggs and flour, mix.
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14
Pour the batter onto almond base and bake for 30 minutes at 160 C.
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15
Allow to cool and slide the cake onto a plate.
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16
Heat the chocolate in the microwave.
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17
Place the cereal between two sheets of parchment paper, and crush with a rolling pin.
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18
Pour cereal in the hot chocolate, and add the Nutella.
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19
Let cool for 5 minutes before adding to the cake.
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20
Chocolate Mousse Layer Preparation:
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21
Soak the gelatin in cold water.
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22
Pour the cream in the mixer bowl and whisk until fluffy.
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23
Pour the milk in a saucepan, and heat without boiling.
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24
Drain the gelatin.
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25
Pour the gelatin in hot milk, and stir until it melts completely.
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26
Put chocolate in a bowl, pour in milk, and mix. Check chocolate temperature (35 C, you can dip your finger in and feel neither a warm nor cold sensation, it is important to get a beautiful foam, if it's too hot the cream will melt).
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27
Add whipped cream, and stir gently. Pour into mold.
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28
Store your cake to cool overnight with plastic wrap on the surface to protect from the odors in your refrigerator.
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29
Pass a knife gently along the frame.
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30
Remove the metal frame, and decorate your pie with cocoa and some Valrhona chocolate chips.
