brown butter for this recipe because it has a wonderful nutty flavor, which you can only achieve if you melt the butter slowly If you place the butter over high heat it will burn, and burned butter has an unpleasant flavor and aroma The reason that I instruct you to make more ganache than you will need for the cake is that making a very small amount of ganache can be tricky, as the ganache can break easily because it cools down much more quickly You can freeze what you don’t use; it’s always nice to have some ganache on hand in the freezer INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Soft butter, for the pan | 30 grams | 1 ounce or 2 tablespoons Sliced almonds, with skin | 75 grams | ¾ cup Cocoa powder | 16 grams | 3 tablespoons Confectioners sugar, sifted | 60 grams | Scant ẵ cup Almond flour, skinless, sifted | 80 grams | Rounded ắ cup Cake flour | 20 grams | 2 tablespoons Cornstarch | 18 grams | 2 tablespoons Butter (French style, 82% fat) | 52 grams | 14/5 ounces Almond flour, skinless, sifted | 75 grams | ắ cup Confectioners sugar, sifted | 30 grams | ẳ cup ...will need for the cake is that making a very small amount of ganache can be tricky, as the ganache can break easily because it cools down much more... what you don’t use; it’s always nice to have some ganache on hand in the freezer INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Soft butter, for the pan | 30 grams | 1 ounce or 2 tablespoons Sliced almonds,... Rounded ắ cup Cake flour | 20 grams | 2 tablespoons Cornstarch | 18 grams | 2 tablespoons Butter (French style, 82% fat) | 52 grams | 14/5 ounces Almond flour, skinless, sifted | 75 grams | ¾ cup