Chocolate Almond Cake

For the Chocolate Almond Cake:

ingredients preparation
  • 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)
  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 preparation
  • 200g
    heavy cream
  • 185g
    granulated sugar
  • 75g
  • 15g
    light amber honey
  • 70g
    unsalted butter
  • 250g
    Cacao Barry® Origine Tanzanie 75% dark chocolate
  • 100g
    blackcurrant puree
  • 20g
    creme de cassis
  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.

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