Another way to prepare

• In a bowl, combine the brown sugar, flour, and almond flour, and stir thoroughly until well mixed.
• Gradually add the cold butter cut into cubes. The mixture should have a crumbly, grainy texture. Do not knead the dough; crumble it with your fingers as you would when making a shortcrust pastry.
• Spread the mixture onto a baking sheet, ensuring it is evenly distributed.
• Bake at 165 ºC for 25 minutes. If preparing a day in advance, you can give it another turn in the oven the next day to remove any moisture it may have absorbed.
• Meanwhile, melt the chocolate in a bain-marie until it reaches 38 ºC.
• Remove it from the bain-marie and pour 3/4 of it onto the marble. Using a spatula, spread it out and let it cool. When the texture starts to thicken, gather this chocolate and return it to the container with the remaining 1/4. Stir well until fully combined. The final temperature should be 31 ºC.
• Gradually add the melted chocolate to the bowl with the crunchy mixture and mix with an open hand (wearing gloves) Without Pressing or Squashing.
• Place a short cylinder with the same diameter as the mousse, cream, etc., on top of a piece of baking paper. Fill the mold and compact the mixture with a spatula.
• Note: The diameter of the cylinder must match the diameter of the mousse, cream, etc., that you want to prepare.
• Note: To facilitate the freezing process later, place a piece of baking paper under the cylinder.
• If you are making individual cakes, remove the finished base and reuse the mold to make others.
• Place the prepared base(s) in the freezer for 30 minutes to firm up.
• A little while before serving, take the prepared cake (a mousse, a creamy cake, etc.) and place the streusel-crumble base on top. Flip the cake so the base is on the bottom and unmold it.