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Mix the almond praliné with the dark brown sugar in a food processor.
Progressively, add the eggs until obtaining a smooth paste. The eggs should be at room temperature.
Add the soft butter and heavy cream and mix.
Add the melted chocolate. The chocolate should be around 40°C (104°F).
Mix the sifted flour, cocoa powder and baking powder.
Put the dry ingredients into the food processor using a sifter.
Mix until homogeneous.
Brush the molds with soft butter using a pastry brush. Sift some flour on top until the butter is completely covered with the flour. Tap the excess flour out.
Then, fill the molds with the mixture until half full.
Weigh your molds to be sure that they all contain the same amount of batter.
Bake at 160°C (320°F) for about 25 minutes.
Once baked, let the cakes cool down for 5 minutes before unmolding them onto a rack.
For the final touch, use a sifter to sprinkle powdered sugar on top of the cakes.

Dark Chocolate and Almond Cake

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