Chocolate Almond Cake

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Chocolate Almond Cake
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
1
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)
How healthy are the main ingredients?
sugarsaltegglemon

Preparation steps

1.

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. 

2.

For the topping: chop butter and chocolate and melt over hot water bath, stirring.

3.

Separate eggs. Beat egg whites until very stiff, add lemon juice.

4.

Whisk egg yolks with sugar, lemon zest and vanilla seeds until fluffy, gradually combine with chocolate mixture.

5.

Fold in egg whites. Sift cornstarch over cream and fold in gently. 

6.

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. 

7.

For decorating: melt both chocolates separately and spread on top of cake decoratively. Sprinkle with almonds and let cool. Serve.