Prepare the truffle cream several hours in advance, as it needs to be cold enough to beat it. Slowly heat the Lyncott cream, bring it to the first boil, add the sugar and the chopped dark chocolate. dissolve the latter completely. Put it in refrigeration for at least 8hrs, or if we want to accelerate the process to the freezer, taking care that it does not freeze, (stir from time to time). Reserving in cold until the cake is assembled.
Preheat oven to 180ºC. Grease and flour a 22 cm round mold.
Sponge cake: Melt 150Grs of chocolate in a bain-marie. Reserve.
Acretar the 100Grs of butter with the icing sugar, add the tempered chocolate, and continue beating. Separate the whites from the yolks and add 1 to 1 yolk per yolk until perfectly integrated. Add vanilla, powdered almonds, flour, salt and baking powder previously sifted and continue beating until everything is well incorporated.
Apart beat the egg whites, and when they start to rise add the 100Grs of normal sugar, continue beating until they are mounted. Integrate them to the previous mixture without already shaking enveloping with a plastic spatula.
Empty the mixture into the previously greased mold. lightly tap the mold to distribute homogeneously and bake approximately 45 to 50 mins or until you insert a toothpick and it comes out clean. Remove from oven and put to cool in a rack.
While preparing the ganache (Coverage): heat the lyncont cream and when it is boiled, add the finely chopped chocolate. It is removed from the heat and finally the butter is added. Reserve.
Remove the truffle cream that was kept in the refrigerator and assemble it in the blender for a short time. When it starts to rise, you can add the xanthan gum, continue beating until it doubles its volume. Reserve a moment more in refrigeration.
Once completely cold, the cake is cut in half with a cake knife. It is used for the top part that is smoother. One of the parts is placed on a cardboard base of the same size (22cms). Fill with the truffle cream, place the other half of the bread on top and cover with a light layer of the same cream all the whole cake. Put the cake (already in its base) in the grid again.
Finally pour the warm ganache, it should not be hot, just enough so that it slips and does not melt the truffle cream.
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