Crust

1. Using a powerful food processor, blend your almonds and hazelnuts (for around 5min) until having a smooth preparation. It should look similar to a thick nut butter (not as oily)
2. Add the cooled melted chocolate and blend for another 2 min.
3. Spread on parchment paper in a round shape the size of your mold and freeze for 2 hours.

Mousse

1. While the crust is setting in the freezer, beat at high speed the egg whites with a pinch of salt.
2. Your whites should be foamy and stiffed. It usually takes me around 5 minutes to have the perfect consistency.
3. Mix the egg yolks with the tempered chocolate. Add the mixture to the stiffed egg whites.
4. Mix slowly with a spatula or use your mixer on low speed.

Assemble

1. When fully combined, pour the mousse in the shapped silicon mold (the cake will be layered upside down. If you are using a springform mold, inverse the following steps by plaing the crust first and by covering it by the mouse after.)
2. Let set in the freezer for 30 minutes.
3. Remove the crust from the parchment paper and press slightly onto the mousse. Try to make this side as flat as possible.
4. Freeze for 3 hours.
5. Let the cake thaw in the fridge for 30 minutes before serving.
6. The crust can be kept in the freezer for up to 1 month and the mousse for up to 2 days because of the raw eggs.