Ingredients
Almond Chocolate Sponge
150 g / 5.2 oz Almond Flour
200 g / 7.0 oz Granulated sugar
210 g / 7.3 oz Egg yolk
3 g / 0.1 oz Lemon peel
45 g / 1.7 oz Heavy cream 35%, liquid
200 g / 7.0 oz Egg white
100 g / 3.5 oz Granulated sugar
150 g / 5.2 oz Pastry flour
50 g / 1.7 oz Cocoa Powder

Poached Peaches
1000 g / 35.0 oz Water
500 g / 17.5 oz Peaches, fresh, cut in cubes
500 g / 17.5 oz Granulated sugar
2 g / 0.0 oz Lemon zest
20 g / 0.7 oz Lemon juice
2 ea Vanilla Beans
Rosemary, leaves, fresh
Cinnamon
Cloves

Praline Feuilletine
300 g / 10.5 oz Praline Croquantine
80 g / 2.8 oz Maracaibo Criolait 38%

Chocolate Mousse
350 g / 12.2 oz Milk
100 g / 3.5 oz Egg yolk
200 g / 7.0 oz Granulated sugar
350 g / 12.2 oz Centenario Concha 70%
15 g / 0.4 oz Sheet Gelatin
750 g / 26.2 oz Heavy cream 35%, whipped

Preparation
Almond Chocolate Sponge
Whip granulated sugar, egg yolk and lemon peel well. Add liquid heavy cream. Whip egg white and the second part of granulated sugar to a meringue. Combine everything together. Add Almond Flour, sieved pastry flour and Cocoa Powder. Fill in the cake mold and bake in the pre-heated oven at 180°C/356°F. Cut as desired.

Poached Peaches
Boil water, granulated sugar, lemon zest, lemon juice, Vanilla Beans and all spices to a syrup. Add cut peach cubes and poach them soft. Infuse everything for about 30 minutes. Strain, use 1000 g / 35 oz of the infused syrup and add 15 g/ 0.4 oz pectin yellow ribbon (0.2 oz apple pectin for USA), cook up to 103°C/251°F and add into a 12 cm - 5 inches mold - freeze.

Praline Feuilletine
Warm up Praline Croquantine and add tempered Maracaibo Criolait 38%. Spread a thin layer on the bottom of the frozen cake.

Chocolate Mousse
Whip egg yolk and granulated sugar well, add the boiled milk ( Cream Anglaise 86°C/218°F) add dissolved Sheet Gelatin and pour over the Centenario Concha 70%. Mix well until dissolved, cool down to 35°C/86°F fold slowly the whipped heavy cream under.

Setting
Spread a thin layer of Praline Feuillantine on the bottom of the cake mold, pipe 1/3 of the Chocolate Mousse. Place the frozen peach Gelée on and add a disc of Almond Chocolate Sponge. Pipe with the remaining Chocolate Mousse into the Chocolate Sponge, freeze. Demold and spray the frozen cake with one part Maracaibo Criolait 38% and Cocoa Butter.

Decoration
Decorate with ChocoBrillant, poached peaches, spices and chocolate disc.

Specialty Ingredients
#31117 FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31154 FELCHLIN-Swiss CENTENARIO CONCHA 70%
#31300 FELCHLIN-Swiss COCOA BUTTER
#31301 FELCHLIN-Swiss COCOA POWDER
#31344 FELCHLIN-Swiss CHOCOBRILLANT
#31360 FELCHLIN-Swiss PRALINE CROQUANTINE
#90070SI Sheet Gelatin Silver
#90350 Almond Flour