Chocolate Almond Cake

Print Recipe

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 in to 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 cake.
  7. Decorate as desired or with buttercream and Callebaut Mini Crispearls.

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