Method

• 1.
  Preheat oven to 160°C. Grease three 18cm cake pans and line with baking paper, placing a double layer at the base.
• 2.
  Place Toblerone, cocoa and oil in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth, then set aside to cool. Whisk eggs and sour cream into the chocolate mixture. Set aside.

• 3.
  Place flour, baking powder, almond meal and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat to combine, then add butter. Mix on low speed to coat the dry ingredients in the butter (this creates a nice crumb texture). Add 1 cup of chocolate mixture and combine, then add remaining chocolate mixture and beat on low speed until completely combined.
• 4.
  Divide among prepared pans and bake for 1 hour 20 minutes, swapping the pans around in the oven during the final 30 minutes, until a skewer inserted in the centre comes out clean with a few moist crumbs. Cool completely in the pan.
• 5.
  For the dark chocolate ganache, place the chopped chocolate in a large heatproof bowl. Place cream in a saucepan over medium heat and bring to a boil. Pour hot cream over the chocolate, stirring continuously, until the chocolate has melted and ganache is smooth. Set aside to cool for 30 minutes, then cover with plastic wrap. Set aside at room temperature for at least 2 hours or until a thick piping consistency.
• 6.
  For the filling, combine all ingredients together in a bowl, stirring gently.
• 7.
  To assemble, cut cakes in half horizontally using a large serrated knife. Place one cake layer on a stand and spread with one-fifth of the filling. Repeat layering cake and filling, finishing with a layer of cake. Spread a thin layer of ganache over the top and side of the cake to create a crumb coat, then refrigerate for 30 minutes to set. Place remaining ganache in a piping bag with an 8mm plain nozzle. Pipe a row of ganache vertically down the outside of the cake, then use a small palette knife in a horizontal swiping motion to create a petal effect down the line of ganache. Continue piping vertical lines of ganache every 2-3 cm and swiping across each line to achieve effect. Refrigerate until needed.
• 8.
  For the praline, line a large heatproof tray with foil. Scatter over almonds in an even layer. Place sugar in a non-stick frypan over medium heat and cook, swirling the pan, for 6-8 minutes until an amber- coloured caramel. Pour caramel over the almonds, then set aside at room temperature for 30 minutes or set. If you want to make a piece of curled praline, pour caramel evenly over almonds, then wait about 3 minutes until caramel starts to set (it shouldn’t run anymore). Shape warm caramel with the foil around a heatproof cylinder (a glass wine bottle will work) and set aside for 20 minutes until set. Top cake with praline just before serving.