Chocolate Almond Cake

Print Recipe

Chocolate Almond Cake

For the Chocolate Almond Cake:

Ingredients

  • 425g       American Almond® almond paste
  • 350g        Whole eggs
  • 65g          Unsalted butter, soft (A)
  • 125g        All purpose flour
  • 10g          Baking powder
  • 50g         Cacao Barry® Plein Arôme cocoa powder
  • 250g        Egg whites
  • 200g       Granulated sugar
  • 125g       Callebaut® 70-30 dark chocolate
  • 50g         Unsalted Butter (B)

Directions

  1. Combine all dry ingredients, sift together, and set aside.
  2. Cream Almond Paste with the soft butter (A) until well combined. Add the whole eggs in gradually.
  3. Whip the egg whites and sugar together to a medium peak consistency.
  4. While the meringue is mixing, melt chocolate together with butter (B), and add them into the creamed mixture.
  5. Make a liaison with a third of the meringue and chocolate mixture.
  6. Fold in the dry ingredients.
  7. Fold in the remaining meringue.
  8. Pipe batter into a fleximold.
  9. Bake in a convection oven at 300°F for approximately 11 to 12 minutes.

For the Cassis Ganache:

Ingredients

  • 200g      Heavy cream
  • 185g      Granulated sugar
  • 75g        Glucose
  • 15g        Light amber honey
  • 70g        Unsalted butter
  • 250g      Cacao Barry® Origine Tanzanie 75% dark chocolate
  • 100g      Blackcurrant purée
  • 20g        Crème de Cassis

Directions

  1. Dissolve the sugars and butter in cream over low heat to 50°C
  2. Melt the chocolate to 45°C.
  3. Melt and warm the purée to 30°C; then add to chocolate.
  4. Combine the chocolate and cream mixtures in a Robot Coupe or with an immersion blender until smooth.
  5. Add the Crème de Cassis at the end.
  6. Pipe ganache into the cake.
  7. Decorate as desired or with buttercream and Callebaut Mini Crispearls.

Recipe courtesy of American Almond® – www.americanalmond.com