Chocolate and almond cake

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
3.8 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 375 g Dark chocolate
  • 105 g Butter
  • 3 Eggs (size M)
  • 100 g Sugar
  • 40 g Cornstarch
  • 70 g crushed almonds
  • 20 g Cocoa powder
  • 7-10 Tbsp Salt
  • 125 g Whipped cream
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Melt 100 g chocolate and 70 g butter over a warm water bath. Separate the eggs. Whip egg yolks and sugar until light and creamy. Add starch, then stir in almonds and cocoa. Stir in melted chocolate.

  2. 2

    Beat the egg white and 1 pinch of salt until stiff and fold in.

  3. 3

    Pour the dough into a greased and floured springform pan (20 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Remove and let cool on a cake rack.

  4. 4

    Roughly chop 125 g chocolate and melt over a warm water bath. Bring cream to the boil in a second pot. Slowly stir the cream into the chocolate until a homogenous mass is formed. Let the cream cool down for about 10 minutes.

  5. 5

    Cut 35 g butter into pieces and melt in the chocolate cream. Stir until a smooth and shiny mass is formed. Cover with foil and chill for about 30 minutes.

  6. 6

    Cut the cake in half horizontally. Spread the canache on the lower bottom. Place the upper half on top and chill. Brush the edges smooth. Chop 150 g chocolate, melt over a warm water bath, stir in oil.

  7. 7

    Mix to a smooth and shiny glaze. Cover the cake with it and refrigerate for about 1 hour.

Nutrition Facts

KCAL
380 kcal
CARBS
27 g
FATS
27 g
PROTEINS
6 g

Categories & Tags

Cakes & Pastriesvery easyCake