Chocolate and almond cake

Name: Chocolate and almond cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 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

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

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
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
Beat the egg white and 1 pinch of salt until stiff and fold in.
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
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
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
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
Mix to a smooth and shiny glaze. Cover the cake with it and refrigerate for about 1 hour.