Method

• 1.
  Place the Toblerone in a large heatproof bowl. Place the cream and glucose in a medium saucepan over medium heat and bring to a simmer, stirring to dissolve the glucose. Remove from the heat. Squeeze excess water out of soaked gelatine leaves and add leaves to the hot cream mixture. Stir until dissolved. Pour over chocolate and stand for 5 minutes. Whisk until smooth and fully combined. Set aside for 1 hour to cool to room temperature, then cover and chill overnight until set.
• 2.
  Preheat the oven to 180°C/160°C fan-forced.
• 3.
  For the flourless chocolate layer, grease base and side of a 20cm round springform cake pan and line with baking paper.
• 4.
  Place the chocolate and butter in a large heatproof bowl. Place the bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until melted, combined and smooth. Remove bowl from pan and set aside to cool.
• 5.
  In a separate large bowl, whisk the egg yolks with half the sugar and the cocoa powder. Whisk for 2-3 minutes until yolks are thick and mixture is paler in colour. Add the cooled chocolate mixture and whisk until smooth.
• 6.
  Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk until frothy, then add the remaining sugar and whisk until firm and glossy. Fold about one-quarter of the egg white mixture into the chocolate mixture. (The first batch of egg whites is to loosen the mixture, so you don’t need to be too careful about knocking out air.) Gently fold in the remaining egg white mixture, then pour batter into prepared pan, leveling the surface with a spatula. Bake for 30 minutes until cake has risen and edges are set. There should still be a slight wobble in the middle. Transfer cake in pan to a wire rack and cool completely in pan.
• 7.
  For the almond meringue, grease a second 20cm springform pan and line with baking paper. Sift icing sugar, flour and a pinch of fine salt into a large bowl. Add almond meal and whisk to combine. In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites until frothy. Add caster sugar and whisk until firm peaks. Sprinkle over one-third of the almond mixture and gently fold in until just combined. Repeat in two more batches (do not overmix or the egg whites will collapse). Spoon into prepared pan and swirl surface with a spatula. Sprinkle over flaked almonds and dust with extra icing sugar. Bake for 30 minutes or until golden. Cool completely in pan on a wire rack.
• 8.
  To assemble, place the chocolate cake on a serving plate. Transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment and whisk until pale and firm peaks, scraping down sides and base of bowl to make sure it is fully whipped. Spread over top of cake, making sure to go up to the edges but not over. Arrange almond meringue on top, pressing down slightly. Chill for 1-2 hours before serving.