Caramelize the sugar until it has a deep amber color.

Add the butter, then the cubed apples and cook for 4-5 minutes or until they begin to soften slightly.

Stir in the dark rhum and cook for 2 more minutes.

Transfer the mix into your insert - I used a buche mould for the final cake, therefore the insert had the same shape, just smaller. Check out Silikomart moulds for buche and other shapes.

Freeze the insert for a few hours.

Heat up the heavy cream in a pot.

Melt the two chocolates together.

Pour the cream over the chocolate and blend with a hand blender until smooth.

Add the remaining ingredients and blend well.

Pour the ganache over the apple insert and freeze for a few more hours until completely frozen and easy to take out from the mould.

Combine the eggs and marzipan in a food processor and mix until smooth, for about 3 minutes.

In the meantime, mix the flour with the salt, baking powder and cinnamon.

Transfer the eggs and marzipan mixture in a bowl and whip until stiff and pale.

Gently fold in the dry ingredients, then add the melted butter by tempering the mix - take a bit of sponge batter and mix with the butter, then add it to the larger quantity of sponge batter, thus preventing the fat to sink to the bottom of the bowl.

Transfer the pain de genes in a 25x9cm cake frame. Bake at 170C for 20-25 minutes or until golden brown. Cool completely before taking out of the frame.

Combine the milk, cream, inverted sugar, spices and bloomed gelatin in a pot. When hot, take aside and cover with plastic wrap to allow the spices to infuse. About 10 minutes should be enough.

Strain the hot liquid over the chocolate then blend until smooth.

Cool down to 30C then fold in the whipped cream.

To finish the cake I used a Silikomart buche mould. Build the cake like so: pour chocolate mousse into the mould until half way full, then arrange the apple insert in the center. Pour a bit of mousse again, then place the pain de genes on top.

Level the cake then freeze at least 6 hours.

Heat up the cream with the glucose and bloomed gelatin.

Pour over the chocolate and blend well, making sure to avoid introducing air bubbles into the glaze.

Use the glaze at 35-40C.

Take the cake out of the mould and place it on a glazing grill. Evenly pour the glaze over the cake, making sure the edges are well covered.

Remove the excess glaze then transfer the cake on a cake board.

Decorate as you wish. Enjoy!