Bake the double chocolate chip cookie base

• Prepare the double chocolate chip cookie dough and spread it into a thin base.
• Bake until set, then let it cool completely.

Make the hazelnut financier sponge

• Whisk the egg whites with the powdered sugar, hazelnut flour and flour.
• Fold in the browned butter, then bake the sponge until golden.
• Cool and cut to fit the dessert.

Prepare the coffee cream

• Warm the cream with the strong coffee.
• Add the bloomed gelatin and mix until fully dissolved.
• Pour into a mold and set in the fridge.

Cook the coffee vanilla caramel

• Caramelize the sugar, then deglaze with the coffee.
• Add the vanilla and a little cream, then cook until thick.
• Let the caramel cool.

Whip the chocolate mousse

• Melt the dark chocolate and combine with the egg yolks.
• Fold in the whipped cream to obtain a light mousse.

Assemble the dessert

• Layer the cookie base, financier sponge, coffee cream and caramel in the mold.
• Top with the chocolate mousse and smooth the surface.
• Freeze until completely firm.

Glaze with dark chocolate mirror glaze

• Heat the dark chocolate with the cocoa butter, condensed milk and glucose syrup.
• Blend, sieve and cool to glazing temperature.
• Pour the mirror glaze over the frozen dessert.

Stamp the numbers with gold dust

• Stamp the numbers on top of the glazed dessert.
• Dust with gold powder.

Cast the chocolate crown and clock hands

• Melt and temper the dark chocolate.
• Cast the crown elements and clock hands in the molds.
• Unmold and place the clock hands in the center of the dessert.

Make the sugar dome

• Melt the isomalt and work it into a dome.
• Place the dome over the dessert as the final touch.