Chocolate Almond Cake

Recipe

ingredients	preparation
425g Nut Pastes - Almond Paste - Natural - 45# pail 350g whole eggs 65g 125g all-purpose flour 10g baking powder 50g 250g egg whites 200g granulated sugar 125g 50g	Combine all dry ingredients, sift together, and set aside. Cream Almond Paste with the soft butter (A) until well combined. Add the whole eggs in gradually. Whip the egg whites and sugar together to a medium peak consistency. While the meringue is mixing, melt chocolate together with butter (B), and add them into the creamed mixture. Make a liaison with a third of the meringue and chocolate mixture. Fold in the dry ingredients. Fold in the remaining meringue. Pipe batter into a fleximold. Bake in a convection oven at 300°F for approximately 11 to 12 minutes.

ingredients

preparation

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

ingredients	preparation
200g heavy cream 185g granulated sugar 75g glucose 15g 70g unsalted butter 250g 100g blackcurrant puree 20g	Dissolve the sugars and butter in cream over low heat to 50°C Melt the chocolate to 45°C. Melt and warm the purée to 30°C; then add to chocolate. Combine the chocolate and cream mixtures in a Robot Coupe or with an immersion blender until smooth. Add the Crème de Cassis at the end. Pipe ganache into the cake. Decorate as desired or with buttercream and Callebaut Mini Crispearls.