Mixed Texture Chocolate Cake

1. Chocolate Almond Dacquoise

Ingredients:

Preparation:
- Sift 200 icing sugar with almond powder
- Whisk egg white with cream of tartar. Then add sugar
- Delicately fold the icing sugar and almond mixture into the egg white mixture
- Pour the cake batter into the tray, sprinkle the chopped almond on it, then sift some icing sugar on it
- Bake at 190 °C for ± 20 minutes

2. Crunchy Rice Crispy

Ingredients:

Preparation:
- Melt chocolate and add in rice crispy
- Mix all together and mold into a ring

3. Buttercream

Ingredients:

Preparations:
- Boil water with 100 g sugar until it reaches soft-ball stage or about 118-120 °C. Test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will come together and form a soft ball
- Make a meringue with the egg white and 50 g sugar
- Pour in boiled sugar and water and keep beating until cooled off
- Add the butter when the meringue is still warm
- Add the melted chocolate

4. Assembly

Preparations:
- Take the chocolate rice crispy off from the mold
- Sprinkle with almond