1 cup pistachios, toasted and blitzed
3 whole eggs
2/3 cup maple syrup
2 cups almond flour
½ teaspoon baking soda
1 teaspoon vanilla paste

Using a 9-by-9-inch baking pan, line with parchment that is overhanging on at least two sides to make unmolding easier.

In a mixing bowl, mix all ingredients together then pour into the baking pan. Smooth the batter with an offset spatula and tap the pan down on the counter to ensure an even layer and get rid of any air bubbles. Bake at 350 F for 5 to 7 minutes or until a toothpick comes out clean. Leave at room temperature to build the next layer.

Pistachio-chocolate ganache
2/3 cup chocolate
1/3 cup 35-per-cent cream
2 tablespoons butter
2/3 cup pistachios, roasted and skins removed

In a mixing bowl over a double boiler, combine the chocolate, cream and butter over medium-high heat. Stir occasionally until smooth. Add the pistachios and then pour over the top of the room-temperature pistachio cake base. Refrigerate until cool.

Chocolate mousse layers
This recipe is used for the base of the three mousse layers, the only difference was the alcohol used — spiced rum for the dark chocolate mousse, Cointreau for the white chocolate and St. Germain for the caramelized white chocolate.

To make caramelized white chocolate: In a 300 F oven, place chopped white chocolate onto a sheet of parchment paper. Every 5 to 8 minutes, stir the chocolate until it becomes a rich golden brown (could take up to 25 minutes). Don’t let it burn.

While making the mousse, add 3 tablespoons of cream to the caramelized chocolate to help it melt and use an immersion blender if needed.

2 1/3 cups chocolate
3 eggs
3 yolks
½ cup sugar
½ cup alcohol
6 gelatin sheets or 1½ tablespoons powdered gelatin
3¼ cups 35-per-cent cream

In a mixing bowl over a double-boiler, heat the chocolate over medium heat.

In a stand mixer, whip the eggs, yolks and sugar together for 5 to 7 minutes. It should be pale and thick. In a small pot, add the alcohol and turn on the heat to medium. Once the alcohol becomes hot, it will catch on fire. Don’t worry — turn the heat down and let all the alcohol burn off or until the flame stops naturally. In a separate bowl, activate your gelatin by covering it with ice water until soft. Add the hot alcohol off heat. Reserve.

Once the chocolate is melted, mix it into the egg mixture in a separate bowl, folding it in as lightly as possible while still making your mixture homogeneous. Add the gelatin mixture and mix until incorporated. Reserve. In a mixing bowl or stand mixer, whip the cream until stiff peaks are formed and fold this into the chocolate, egg and gelatin mixture.

Add the dark chocolate mousse layer by spreading it with an offset spatula. Refrigerate or freeze while making the next layer.

Repeat with the white chocolate and caramelized white chocolate layers. Refrigerate or freeze while making the next layer.

Passion fruit crémeux
1/3 cup, plus 1 tablespoon sugar
4 egg yolks
1 egg
2/3 cup passion fruit purée
½ cup cold butter, cubed
½ teaspoon salt

In a small bowl, add the eggs, sugar and yolks together. Whisk until smooth and pale yellow and sugar is fully dissolved. In a small pot, add passion fruit purée and salt. Heat until just boiling. Temper your eggs and sugar by slowly mixing in some of the hot passionfruit, 2 tablespoons or so at a time, until the eggs are the same temperature as the passionfruit to avoid scrambling. Add the egg mixture to the pot of passion fruit and keep on medium heat, stirring in a figure-8 motion to avoid sticking on the bottom. Bring the mixture to 165 F and then remove from the heat.

Transfer curd into a glass or heat-safe bowl and, using an immersion blender, blend in the cubed cold butter. Set aside to chill and cover with plastic wrap to avoid a skin. Add the passion fruit crémeux layer to the white chocolate layer. Make sure it isn’t too hot or it will melt the mousse layer. Use a spatula to break the fall of the passion fruit as to not dent the white chocolate mousse layer. Refrigerate or freeze while making the next layer.

Sour cherry gel
2 cups frozen sour cherries
½ cup sugar
20 grams agar agar

Bring the sour cherries and sugar to a boil in a pan. If you aren’t using frozen berries, add 1/2 cup of water or apple cider. Blend until smooth and pass through a fine-mesh sieve if necessary and transfer back to your pot. Add agar and bring to a boil. Take off heat and set aside for assembly. Once cooled, add the sour cherry gel layer on top of the mousse, again making sure it is not too hot or else it will melt the mousse. Use an offset spatula to smooth the layer out.

Chocolate sponge cake
1½ cups chocolate
¼ cup butter
4 yolks
8 egg whites
1/3 cup sugar

In a mixing bowl over a double boiler, melt the chocolate and butter together until smooth. Remove from the heat and add the egg yolks. Mix until smooth.

In a stand mixer, add the egg whites and slowly start whisking until egg whites become frothy. Turn the mixer to medium and slowly add sugar down the side of the mixing bowl to make a French meringue. Once the meringue is stiff, gently fold into the chocolate and egg-yolk mixture in 3 parts until homogenous. In a 9-by-9-inch parchment-lined baking pan, add the batter and use an offset spatula to smooth out the batter so it is even.

Bake at 325 F for 5 to 8 minutes or until a toothpick comes out clean from the centre. Set aside to chill. Before the sour cherry layer hardens, add the final chocolate sponge layer on top and refrigerate overnight to set the cake fully.