Name: Gold-Topped Palet Dessert
Prep time: 1 h
Cook time: 40 min
Total time: 7 h 40 min
Yield: Serves 6
Ingredients: ⅔ cup (160 ml) whipping cream; 2 ½ teaspoons (10 g) baking powder; 1 ¾ cups (5 ⅔ oz./160 g) cake flour, plus a little extra for the mold; 1 cup plus 3 tablespoons (3 ½ oz./100 g) blanched* ground almonds; ¼ cup (1 oz./30 g) unsweetened cocoa powder; 6 eggs; Scant ⅓ cup (3 ½ oz./100 g) acacia honey; 1 stick (4 oz./120 g) butter, plus a little extra for the mold; ⅓ cup plus 2 teaspoons (3 oz./90 g) whipping cream; 2 ½ oz. (70 g) bittersweet chocolate, 70 percent cocoa; unsweetened cocoa powder; 1 scant cup (6 oz./170 g) granulated sugar; Scant ½ cup (100 g) water; 1 sheet Edible gold leaf; 2 ½ tablespoons (50 g) honey; 6 sheets (12 g) gelatin; 1 ¼ cups (300 ml) whipping cream; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa