How to make
Beat the eggs into a cream. Add the sugar and finally the flour with the cocoa. Stir carefully with a spatula. Add the melted chocolate and divide the mixture in 2.
Bake 2 cake layers in a 9 1/2″ (24 cm) diameter form. Leave them to cool.
Make a strong espresso. To it add the sugar and stir. Once it cools, add the wine.
Beat the yolks for the cream mixture with the sugar in a water bath. Add the wine and continue stirring until it thickens. Leave the cream to cool and add the mascarpone to it.
Next, add the cream, whipped beforehand.
Assemble the cake: place a cake layer in a ring. Syrup it with the syrup and smear with cream. Sprinkle with caramelized almonds and place the 2nd cake layer. Syrup it, smear the entire cake with cream and leave it in the fridge to harden.
Once it hardens, remove from the ring and decorate.
