Dark Chocolate and Almond Cake

Dark Chocolate and Almond Cake
Easy
Makes: 4 Yield
  • Quick & easy (production)
  • Good for freezing
  • Short preparation time
Made with almond praliné, this cake is moist and rich and the cocoa powder adds some great punch to the overall taste. It is easy to make and you can try different versions of this cake by substituting other couvertures.
Made with almond praliné, this cake is moist and rich and the cocoa powder adds some great punch to the overall taste. It is easy to make and you can try different versions of this cake by substituting other couvertures.
Shelf life:
2 days
Conservation:
Room temperature
Containing: 1 Component
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Dark Chocolate and Almond Cake

Ingredients

  • 110 g
    Callebaut Dark Chocolate - 70-30-38 - 5kg Block
  • 255 g
    Eggs, whole
  • 55 g
    Dark brown sugar
  • 60 g
    Heavy cream, 35% fat
  • 155 g
    butter
  • 38 g
    All purpose flour
  • 3 g
    baking powder
  • Q.S.
    soft butter
  • Q.S.
    powdered sugar
  • 25 g
    Cacao Barry Plein Arome Cocoa Powder
  • 405 g
    marzipan

Preparation

  1. Mix the almond praliné with the dark brown sugar in a food processor.
  2. Progressively, add the eggs until obtaining a smooth paste. The eggs should be at room temperature.
  3. Add the soft butter and heavy cream and mix.
  4. Add the melted chocolate. The chocolate should be around 40°C (104°F).
  5. Mix the sifted flour, cocoa powder and baking powder.
  6. Put the dry ingredients into the food processor using a sifter.
  7. Mix until homogeneous.
  8. Brush the molds with soft butter using a pastry brush. Sift some flour on top until the butter is completely covered with the flour. Tap the excess flour out.
  9. Then, fill the molds with the mixture until half full.
  10. Weigh your molds to be sure that they all contain the same amount of batter.
  11. Bake at 160°C (320°F) for about 25 minutes.
  12. Once baked, let the cakes cool down for 5 minutes before unmolding them onto a rack.
  13. For the final touch, use a sifter to sprinkle powdered sugar on top of the cakes.

Tools

  • Metal Tray
  • Thermometer
  • Bowl(s)
  • Paper towel
  • Scale
  • Rack
  • Thermomix® or food processor
  • 15 cm x 8 cm x 6 cm (5.9” x 3.2” x 2.4”) rectangular molds
  • Spatula(s)
  • Sifter

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