|200 g||milk chocolate|
|100 g||Daim bars|
|300 g||white chocolate|
|230 g||ground almonds|
|300 g||heavy cream|
|45 g||golden syrup|
|190 g||unsalted butter|
|2 tsp||vegetable oil|
Add heavy cream to a pot and bring to a simmer, whisking constantly. Chop white chocolate and add to to a large bowl. Add warm heavy cream and whisk to combine. Add golden syrup, butter, and salt. Whisk until fully combined, cover with plastic wrap, and let rest in the fridge for approx. 90 min.
Preheat the oven to 175°C/350°F. Add egg whites and a pinch of salt to a large bowl and beat with a hand mixer. Add sugar and beat until stiff peaks form. Fold in ground almonds, then gently fold in melted butter. Transfer batter to a parchment-lined baking pan and smooth the top. Bake for approx. 20 – 25 min., then let cool completely.
Meanwhile, beat cooled cream mixture with a hand mixer for approx. 15 sec., then stir until thick. Remove the cooled cake from the baking pan and cut in half. Add the bottom half of the cake back to the baking pan. Spread half of the cream on top, add top half of the cake, and spread remaining cream on top. Let rest in the fridge for approx. 60 min.
Meanwhile, chop Daim. Melt milk chocolate in a heatproof bowl over a pot with simmering water. Add oil, stir chocolate, and remove from the heat once smooth and completely melted. Add chopped Daim and stir to combine.