Melt unsalted butter over low heat until browned.

Strain the browned butter and let it cool to about 60°C.

Chop the dark chocolate finely.

Lightly whisk the egg whites in a bowl.

Sift powdered sugar into the egg whites and mix well.

Add salt and corn syrup, then mix thoroughly.

Sift almond flour and cake flour into the mixture.

Gradually add the browned butter in two portions, mixing well.

Add chopped dark chocolate and mix with a spatula.

Refrigerate the batter for at least 1 hour.

Transfer the batter to a piping bag and fill molds to 90%.

Smooth the surface with a spatula and bake at 180°C for 15–20 minutes.

Heat heavy cream in the microwave for 20–30 seconds.

Mix the heated cream with ganache chocolate until smooth.