For the chocolate foam dream, preheat the oven to 180 °C top/bottom heat. Separate the eggs.
For the dough, mix the yolks with the powdered sugar and butter until fluffy. Mix the grated almonds with flour and baking powder and stir into the yolk mixture, then the melted chocolate.
Finally, beat egg whites until stiff and gently fold in. Bake on the middle shelf for about 35 minutes. Let cool completely (at least 2-3 hours, better still overnight). Then cut out into round or oval shapes (about 7cm long).
For the topping, beat 5 egg whites with 350 g powdered sugar over steam until very stiff. Then remove from heat and continue beating until the mixture has cooled completely.
Pour into a piping bag and pipe onto the cut out dough pieces. Cover with chocolate icing and arrange either like this or in paper bowls.
Instead of the dark chocolate couverture, you can also use milk couverture for the chocolate foam dream.