Chocolate Almond Cake
Ingredients
- For the pastry
- 280 grams Pastry flour
- 200 grams cold butter
- 120 grams powdered sugar
- 50 grams cocoa powder
- 1 egg yolk
- 1 pinch salt
- For the topping
- 250 grams butter
- 200 grams Dark couverture chocolate
- 6 eggs
- 100 grams sugar
- 1 lemon (zested)
- 1 Tbsp lemon juice
- Puree (vanilla pod)
- 2 Tbsps cornstarch
- For decorating
- 75 grams Dark couverture chocolate
- 50 grams white Couverture
- 2 Tbsps slivered almonds (toasted)
Preparation steps
For the pastry: combine flour, butter, powdered sugar, cocoa powder, egg yolk and salt, quickly knead into smooth pastry. Shape into a ball and wrap in foil. Refrigerate for at least 1 hour. Roll out pastry and line tart pan with it, making an edge all around.
For the topping: chop butter and chocolate and melt over hot water bath, stirring.
Separate eggs. Beat egg whites until very stiff, add lemon juice.
Whisk egg yolks with sugar, lemon zest and vanilla seeds until fluffy, gradually combine with chocolate mixture.
Fold in egg whites. Sift cornstarch over cream and fold in gently.
Spread cream on pastry and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 45-50 minutes (inserted toothpick should come out clean). Remove from the oven and cool slightly. Loosen from the pan and cool competely.
For decorating: melt both chocolates separately and spread on top of cake decoratively. Sprinkle with almonds and let cool. Serve.
