Turn the oven to 200 degrees with the fan off.

Place the eggs and sugar in the mixer bowl and beat until white.

Add the liqueur and vanilla and stir.

Lower the bowl and add the flour with the baking powder, the roasted almond and mix them gently with a fork.

Pour the mixture into a round baking tray, buttered and sprinkled with breadcrumbs and put it in the oven on the second bottom shelf. After 15 minutes, lower to 175 degrees and bake for another 30 minutes.

Remove it out of the baking tray, turn it carefully and carve with the help of a knife a slit in which we place a coin

Put the ingredients for the syrup in a saucepan and boil them for 8 minutes from the moment it starts to boil.

Syrup the cake by pouring little by little the hot syrup on the cold dessert.

Cut the couverture into small pieces and grind it in the blender

Put the cream in a saucepan and remove it as soon as it boils. Empty it into a bowl where you have put the grated chocolate and stir until the mixture is smooth.

Sprinkle the cake with toasted almonds and pour over the cake with the white chocolate coating.

Decorate the cake with pomegranate or whatever else I want.