Credit: Mathilde de l'Ecotais
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Step 1: Making the cake layer

Beat butter together with sugar until light in color. Add egg yolks in small amounts, then whole eggs one at a time.

Melt the ganache chocolate in a double boiler. Add to the preceding mixture.

Mix together almond powder and flour and fold into the batter.

Spread into a 1/2 inch (0.5 cm) thick layer on a Silpat-lined baking sheet. Bake for 10 minutes in a 390°F (200°C) oven.

Use a round pastry cutter to make round cake pieces 4 inches (10 cm) in diameter. Set aside.

Step 2: Preparing the hazelnut mousse

Melt hazelnut chocolate in a double boiler. Add hazelnut praline. Mix well.

Bring cream to a boil. Let cool and pour over the chocolate. Then fold in the whipped cream.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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