A cake for a friend, gluten-free version

Preparation steps

• This cake is basically similar to my “Cake for a Friend” but as I made it in a different mold, and with a different decoration, I will set it up as a standalone recipe. I was worried about how I was going to make a biscuit with gluten-free flour — unnecessary worry — it was surprisingly nicely made. Roast the hazelnuts, peel and grind.
• Beat the egg whites with a little salt in the snow. Add the sugar three times. Mix the flour, spoon by spoon. Add the hazelnuts. Gently lift the mixture from top to bottom with a spatula.
• Line a 36x32 baking tray with baking paper and pour in the mixture. Flatten, bake at 180 degrees for 20 minutes. After that time, turn off the oven, let both the biscuit and the oven cool down together.
• Whisk the sugar and egg yolks with a mixer. Transfer the mixture to a steaming pot, and continue to mix the mixture while cooking. The process takes about 15 minutes.
• Put the chocolate cubes in the cooked egg yolk cream. Wait a few minutes and mix with a mixer on the lowest speed. Transfer the cream to another bowl and let it cool.
• Whisk the butter until foamy. Stir a tablespoon of the prepared butter into the cooled chocolate cream. Take 5-6 tablespoons of cream, you will use it for decoration. @chokodiva, you have a greeting
• Whip the sweet whipped cream and mix it lightly into the cream. Mark in a bowl half the cream.
• Draw a circle of 22 cm. Lean the "cut" on the cooled biscuit, draw two circles. Halve the cut, and draw those two halves as well.
• Use scissors to cut out the biscuit, along with the baking paper. Don’t rush to the edges, you’ll need it for the balls. Don’t forget to remove the baking paper from all parts of the biscuit!
• Place one circle of biscuits on a serving plate. Spread it with half of the cream.
• Now use those two halves of the biscuit, place them on the cream. Align, apply the other half of the cream. Cover with the remaining biscuit, cool the cake well.
• Melt the butter and chocolate in a steamer. In a bowl (in the one where the cream was, you don't have to wash it) tear off the ends of the biscuits. Add a couple of tablespoons of hot chocolate with butter, and stir.
• With wet hands, form balls from the mixture. Roll them in roasted ground hazelnuts, and put them to cool.
• Smear the cake on the outside with a little cream that you left to decorate. The icing that has shrunk in the meantime, melt again. The cake was very cold, so the chocolate squeezed too quickly, I will make that leaky icing more beautiful the second time. Arrange the balls and sprinkle the decorations with the remaining cream.
• Good apetite!