paper from the underside of the génoise Using a small offset spatula, carefully spread the nut paste in a very thin layer over the génoise, leaving a ½-inch border all the way around MAKING THE GANACHE AND THE MOUSSE FILLING First whip the 250 grams of heavy cream until semi-stiff Be careful not to over-beat If the cream is whipped until stiff you will not be able to fold it evenly into the ganache to achieve a smooth mousse Transfer to a bowl, cover with plastic wrap, and refrigerate Line a sheet pan with plastic wrap Make the ganache recipe with the remaining ingredients listed, following the method for making ganache Once the ganache is made, scale 700 grams of it (about 2¾ cups) and scrape onto the plastic-lined sheet pan with a spatula Cover airtight with another sheet of plastic wrap and place in the refrigerator for 15 minutes Fold the whipped cream into the remaining ganache, first with a whisk for 20 seconds, then with a rubber spatula It is important that the ganache not be too cold I recommend a temperature of 104°F/40°C Do not over- fold, just mix until the ganache and whipped cream are amalgamated, with no more visible traces of ganache or whipped cream This is your chocolate mousse filling ROLLING AND FINISHING THE CAKE Carefully pour all of the chocolate mousse ... plastic wrap Make the ganache recipe with the remaining ingredients listed, following the method for making ganache Once the ganache is made, scale 700 grams of it (about 2¾ cups) and scrape onto the plastic-lined sheet pan... airtight with another sheet of plastic wrap and place in the refrigerator for 15 minutes Fold the whipped cream into the remaining ganache, first with a whisk for 20 seconds, then with a rubber spatula... important that the ganache not be too cold I recommend a temperature of 104°F/40°C Do not over- fold, just mix until the ganache and whipped cream are amalgamated, with no more visible traces of ganache or