Samba

Beat the egg yolks with the almond powder and icing sugar.

Once the mixture turns white, add the warm melted butter and set to one side.

Beat the egg whites with the granulated sugar until stiff.

Use a rubber spatula to mix the first mass with half of the egg whites and incorporate the flour into this mixture, as well as the cocoa powder, sieved in advance.

Finish off by adding the other half of the egg whites.

Take a sheet of baking paper and use a piping bag to form the mixture in a spiral shape, making the size smaller than the cake.

Bake for about 5 minutes in a preheated oven at 240°C.

Whip the cream to 3/4. Melt the chocolate in a bain-marie or microwave it very gently. Mix the granulated sugar with the water to make the syrup, bring to the boil and then pour the syrup on to the egg yolks.

When the mixture "coats" the spatula,pour it into a mixer bowl through a sieve.

Beat the mixture until light and frothy.

Make a ganache with 1/3 of the whipped cream and the chocolate, incorporate this mixture with the 1st mass and add the rest of the crème fraîche.

Mix until you have a smooth cream.

Whip the cream to 3/4. Melt the chocolate in a bain-marie or microwave it very gently.

Mix the granulated sugar with the water to make the syrup, boil and then pour the syrup on to the egg yolks.

When the mixture "coats" the spatula, pour it into a mixer bowl through a sieve. Beat the mixture until light and frothy.

Make a ganache with 1/3 of the whipped cream and the chocolate, incorporate this mixture with the 1st mass and add the rest of the crème fraîche.

Mix until you have a smooth cream.

Heat the water, sugar, glucose and sweetened condensed milk.

When it comes to the boil, pour in the cocoa and stir well.

Bring back to the boil, take off the heat and add the gelatine.

Stir well and pour the whole mixture over the chocolate.