Next, lower the speed and add the butter one tablespoon at a time. Keep mixing gently until all the butter disappears into the batter.

Now, grab a spatula! Mix the almond flour and cocoa powder together, then fold them into your fluffy egg mixture in two parts. Be gentle—think of it like giving the batter a cozy hug to keep all that lovely air inside.

Pop it into a preheated oven at 170°C (340°F) and bake for 30–40 minutes. It’s done when a toothpick or knife poked into the center comes out clean. Let it cool completely before you spread that dreamy ganache on top.

Pour the cream and sugar into a small saucepan and place it over medium heat. Warm it up until it starts to steam—don’t let it boil! Stir constantly so the sugar melts nicely. If it accidentally boils and breaks (looks separated), just let it cool down a bit before moving on.

Melt your chocolate in a heatproof bowl. You can use the microwave—just heat it in 30-second bursts, stirring between each one until smooth. Or, use the classic bain-marie method: place the bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water!).

Once your chocolate is fully melted, take it off the heat if you were using the bain-marie. Pour all the warm cream over the melted chocolate.

Now for the fun part! Use a spatula to stir slowly in small circles right at the center of the bowl. Watch as the ganache starts coming together like magic and slowly spreads out toward the edges.

Once the whole mixture looks rich, dark, and glossy, scrape down the sides of the bowl and stir until it’s all beautifully smooth and shiny.

Let it cool until it thickens up to a fudgy texture—kind of like dulce de leche. Give it a little stir now and then to help it cool evenly. It should be at room temperature when it’s ready. If the room is cold, this might take 20–30 minutes; if it’s warm, it could take closer to an hour.

Now whip the ganache on high speed using an electric mixer. This step adds air and makes it fluffy and creamy! If you’re using a stand mixer, pause now and then to scrape down the sides and bottom with a spatula. Stop whipping once it looks light, smooth, and dreamy.

Spread the whipped ganache onto your cake right away. If you wait too long, it’ll start to firm up. No worries though—if that happens, just beat it again on low speed to bring it back to life!

Caramel may not look dangerous, but it gets super hot—so be extra careful and keep little ones at a safe distance while you're making it.

To start, make sure your pan is squeaky clean—no grease or crumbs allowed! Any leftover bits can make the caramel crystalize. A light-colored pan is ideal so you can clearly see the sugar change color. Sprinkle a thin, even layer of sugar into the pan, then place it over medium heat.

As soon as the sugar starts melting—usually around the edges—lower the heat to medium-low. Now sprinkle a bit more sugar over the melted spots, again in a thin layer. No stirring with spoons or spatulas here! Instead, gently swirl or tilt the pan by the handle to move things around if needed.

Keep an eye on the heat so the caramel doesn’t burn. Let it slowly melt into a lovely golden color, swirling the pan every now and then to keep things moving evenly.

Once your caramel is fully melted and golden, toss in the nuts and give it a quick stir right away (now’s the only time to use a utensil!). Quickly pour the caramel and nut mixture onto a silicone mat, silpat, or a greased surface.

Let it cool down completely, then chop it up or pulse it in a food processor. Sprinkle the crunchy caramel over your ganache just before serving for an irresistible finishing touch!