7 ounces Chocolate Ganache
26 ounces Dacquoise (batter weight)(three 8-inch disks)
2 quarts Crème Chantilly (Chantilly Cream)
Candied Almonds, as needed
Yield: 1 Cake
1. Spread an even layer of soft ganache over two of the dacquoise disks. (If the ganache has been refrigerated, warm it in a bain...