Line a cake mold with parchment paper (or grease the mold with butter, then lightly dust with flour).

Sift together the ★ ingredients, then add the almond powder, sugar, and cocoa powder.

Use a whisk to evenly combine.

In a separate bowl, whisk the egg whites until they foam, then mix into the dry ingredients.

Add the hazelnut paste (praliné noisettes), then incorporate it into the batter.

Mix in the melted butter.

This is how it should look after it is evenly combined. When dripped from above, this is how it should look. The grainy texture of the almond powder should be visible.

Pour the batter into the prepared mold.

Once it's finished baking, remove it from the mold, and let it cool.

Cover with plastic wrap and allow it to sit overnight. You may serve it without letting it sit overnight, but it becomes moister and more flavorful after it sits for a period overnight to a full day.

For decoration: Break the white chocolate into a heat-proof bowl, microwave briefly, then melt until smooth in a hot water bath. Drip it from a spoon onto parchment paper into desired patterns, then chill in the freezer to harden.

I recommend slicing the cake right before serving, so that the moisture is maintained. Wrap a plate in plastic wrap, then lay chopsticks across the plate, then lay the cake slices on top.

Melt the chocolate coating in a hot water bath, then spoon it over the slices. (Feel free to make it striped, checked, or your own coating design.)

Once the chocolate hardens, use a knife to pick up the white chocolate decoration, and place them on the cake. If you use your fingers, the white chocolate will melt, so use a knife or similar implement to transfer.