This elegant almond chocolate cake combines a moist almond fondant base with a creamy chocolate filling, capped off by an optional stunning dark chocolate mirror glaze. Ideal for those who appreciate a rich dessert that balances nutty almond flavors with the deep intensity of dark chocolate.
Why You’ll Love This:
- Rich Flavors: The almond fondant provides a unique, nutty flavor that complements the silky smooth chocolate cream.
- Elegant Presentation: The optional mirror glaze adds a sleek, professional touch, making this cake as visually impressive as it is delicious.
- Versatile Dessert: Perfect for special occasions, from dinner parties to festive celebrations, or as a refined treat for chocolate lovers.
Perfect Occasion: This cake is ideal for celebrations, holiday gatherings, or as an elegant finale to a gourmet meal. It’s also a wonderful choice for any event where you want to impress your guests with a sophisticated and indulgent dessert.
Decoration Tips:
- If using the mirror glaze, ensure a smooth finish by using a fine sieve to remove any bubbles.
- Garnish with gold leaf or edible flowers for an extra luxurious appearance.
- Serve each slice with a dollop of whipped cream or a side of fresh berries for a refreshing contrast.
Ingredients for Almond Fondant:
- 140g sugar
- 135g almond powder
- 20g cornstarch
- 2g baking powder
- 2 egg yolks
- 2 whole eggs
- 55g dark baking chocolate
- 5g vanilla powder
- 135g cream
Ingredients for Creamy Chocolate Filling:
- 275g cream
- 200g dark baking chocolate
- 50g sugar
- 50g milk
- 1 egg
- 1g salt
Optional Dark Chocolate Mirror Glaze:
- 140g water
- 220g powdered sugar
- 46g glucose syrup
- 140g liquid cream
- 200g dark chocolate
- 12g gelatin (200 bloom, adjust if using different strength)
- 60g water for hydrating gelatin
Instructions:
- Almond Fondant:
- Melt chocolate with cream, either in a microwave or over a double boiler. Set aside the ganache.
- In a mixer, combine eggs, yolks, almond powder, cornstarch, baking powder, vanilla, and sugar. Beat until the volume triples.
- Fold in the melted chocolate ganache.
- Pour into a buttered 22cm cake tin and bake at 160°C for 35 minutes.
- Creamy Chocolate Filling:
- Combine cream, chocolate, and sugar in a saucepan or in a microwave until smooth.
- Stir in egg, milk, and salt until well combined.
- Pour over baked fondant in the tin and return to the oven, baking at 130°C for 20 minutes.
- Allow to cool at room temperature for 2 hours, then refrigerate overnight.
- Mirror Glaze (optional):
- Hydrate gelatin in water.
- Heat cream and bring water, sugar, and glucose to 103°C. Combine with hot cream, then add hydrated gelatin.
- Pour over chocolate, blending until smooth using a hand blender.
- Cool to 30-33°C before pouring over the chilled cake.
Enjoy this luxurious almond chocolate cake, a treat that promises to delight all your senses with its rich flavors and elegant presentation!
