Holiday Week End

Melt the butter, chocolate and oil at a temperature of 40°C: emulsify with the eggs and egg whites. Pour into the stand mixer with the sugars, salt, aromas and almond flour, then mix with the flat beater. Add the sieved powders at the end. Add the alcohol and finally the frozen chunks. Fill the moulds, make a cut on the top and bake at a temperature of 150-155°C for 35-40 minutes.

Mix the butter and almonds with the flat beater in the stand mixer. Add the tempered chocolate and finally the praline nibs.

Temper the chunks; add all of the other ingredients.

Mix all the ingredients Use on the cake at the end of the bake. Soak thoroughly.