Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. In a large bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, mixing after each addition. Fold in melted chocolate and vanilla. In a separate bowl, whisk almond flour, all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until combined. Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely before assembling.

In a small saucepan, heat cream over medium heat until it begins to simmer. Place chopped chocolate in a heatproof bowl, pour hot cream over it, and let sit for a few minutes. Stir until smooth and glossy, adding a pinch of salt to taste. Let ganache cool slightly to thicken.

Place one cake layer on a serving plate, spread a thick layer of ganache on top, and repeat with remaining layers. Carve the top layer at an angle to form a sloping roof. Press chocolate wafers or thin chocolate pieces on the top at an angle to resemble chalet roof shingles.

Sift powdered sugar over the top for a snowy effect. Optionally, sprinkle chopped nuts around the base for a rustic look and add mini decorations like edible trees or chocolate figurines to enhance the chalet appearance.