Yes, I always find it hard to choose between two.
For the crust:
240 gr dark chocolate
50 gr butter
5 egg yolks
9 egg whites
80 gr sugar
For the filling:
250 ml milk
100 gr sugar
4 egg yolks
a few drops of almond extract
powdered gelatin, 10 gr bag
200 ml heavy whipping cream
Preheat the oven to 180°C. Melt chocolate over hot water. Add butter, stir together and remove from heat.
In a bowl beat together egg yolks and 20 gr sugar until light and frothy. Beat the whites with 60 gr sugar until they are uniformly white and stiff. Stir in the egg yolks and melted chocolate whisking until well blended. Butter the sides of the tin. Transfer the cake batter into prepared tin. Bake for 30 minutes. Cool to room temperature.
Whisk together egg yolks and 50 gr sugar until light and frothy. Pour the milk and the rest of the sugar into a saucepan. Cook until it starts to boil. Pour the egg yolk mixture into hot milk. Cook on low heat, whisking continuously, until thickened. Remove from heat and allow to cool completely. In a small bowl combine gelatin and water and set aside to soften. Then heat gently, stirring until dissolved. In a bowl, combine heavy cream, previously whipped, gelatin and the egg yolk mixture. Then mix until well incorporated.
Spread the cream over the cooled cake and chill in the fridge overnight.
Use your imagination to decorate.
I made it for a friend's birthday. It experienced some changes due to a tram ride, up to hill, left, right and cross the street moments. But nobody complained. And there is nothing to change.