Preheat the oven to th-6 (180°C).
Prepare a caramel with 250 g of sugar and 10 cl of water. As soon as it is blond, pour 6 cl of water then the milk brought to a boil while stirring.
Soften the gelatin sheets in cold water. Whisk the yolks and the sugar, pour them into the caramel and cook over low heat until the spoon is coated. Drain the gelatin sheets and, off the heat, throw them into the pan, mix well and leave to cool.
For the biscuit, butter a spring form pan. Crack the eggs, separating the yolks from the whites. Beat the yolks with the icing sugar until white.
Beat the 5 egg whites until stiff and gently fold them into the previous mixture, gradually adding the ground almonds, melted butter and flour. Pour into the mold and bake for about 40 minutes.
Wait for the cake to cool, then turn it out onto a wire rack. Using a sharp knife, remove the crust above and around the cake. Place it in a mold with a removable edge. Whip the whipped cream, mix it with the caramel preparation and pour over the biscuit. Let cool for at least 12 hours.
Prepare the sauce:in a saucepan, melt the chocolate with the 10 cl of cream.
Take out the cake, sprinkle with praline, decorate with physalis flowers and serve with hot chocolate sauce.
