Birthday cake almond-chocolate "Pine cone"

Biscuit:

175 g powdered sugar

75 g ground almonds

25 g flour
what kind of flour should I choose? we'll show

4 protein

Cream:

275 g dark chocolate with a cocoa content of 70%

250 g butter

6 egg whites

2 egg yolk

1,5 tsp. powdered sugar

cocoa (sprinkled)

Scales:

400 g dark chocolate with a cocoa content of 70%

Flakes of chocolate: chop the chocolate in a water bath to melt, then place the bowl with the chocolate in a bowl over ice, stir the chocolate until until its temperature becomes approximately body temperature.

Using a spoon or knife with a wide blade on a sheet of parchment to put flakes of about 2.5 cm long, put them on the sheet in the cold at night.

Almond flour to mix with flour and 100 grams of sugar.

With the rest of the sugar and beat in the egg whites, to introduce them into the almond paste.

Put the dough in a piping bag (nozzle should be broad), lined with parchment pan, put the dough in the form of two conical layers: one with a length of 18 to 24 cm, and the other 14 to 24 cm, bake at a temperature of 170 degrees 20 minutes

Cooking cream: melt the chocolate, whisk the oil, stirring constantly, 3 times to enter it in the chocolate and put the cream in a piping bag.

Grease a large cream cake for him to lay lower to coat the entire surface.

Put on cake flakes of chocolate overlapping.

Before serving on the Christmas table to remove a cake almond-chocolate "Pine cone" in the refrigerator for a day that he has drawn.