1. Sift the almond flour, cocoa powder and icing sugar together until you get a very fine mixture.
2. Place the egg whites in a bowl, begin beating the whites and sugar at low-medium speed until it gets bubbles, then add half of the sugar spoon by spoon. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
3. Add the dry mixture, using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
4. Line two baking trays with baking paper. Fill a large piping bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. Tap the trays against a hard surface a couple of times to remove any air bubbles.
5. Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
6. Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
7. Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.

1. Warm the cream until it boils lightly.
2. Put the chocolate in and stir until it mixed and it's glossy.
3. Put in the fridge for several minutes until it is a bit solid so it won't be runny when you pipe it into the macaron.

Method:

1. Butter the ramekin, put it in the large bowl, set aside.
2. Melt butter and chocolate, put it aside.
3. Mix the eggs and sugar until it changes to pale lemon color.
4. Pour the chocolate and butter mix to the egg and sugar mix, stir well.
5. Put flour and cocoa (sifted) into the batter and mix well.
6. Add the salt and vanilla then mix well.
7. Pour the batter into each ramekin, put in the fridge for 30 minutes.
8. Bake in 217 degrees Celcius for 15 minutes.

I am seeing this Master Chef Season 4 Episode 14 about the Pressure Test.
The 3 candidates need to make Peter Gilmore's Signature Eight-Texture Chocolate Cake.
Geez! I am watching it, I am saliva-ing, I am amazed, I am shocked, I want to eat it and I want to make it (but forget the last one).

It is so cool!! So awesome!
Like what he said in Master Chef episode:

"It was 7 main elements and there is one more, the 8th texture... the hot chocolate ganache to be served in the front of the guest as the key. When we put the ganache on the center of the cake, we went, and waited a little while... some magical happens."

God! Look so yummy!

Please do look at the pic, the video in youtube and the full video on how to make it in Master chef.