Chocolate Almond Cake
A multi-layered chocolate almond cake with an almond cake base, apricot filling, and chocolate buttercream frosting.
Ingredients
melted solid butter (set aside)
30g (1 oz)
cold water
4 tbsp
gelatin powder
1/4 tsp
dried apricots
90g (3 oz)
whipped cream
125 ml
granulated sugar
2 tbsp
egg yolks
3
fine granulated sugar
90g (3 oz)
water
75 ml
softened unsalted butter
200g (7 oz)
European pure dark chocolate (melted and set aside, see page 33)
100g (3.5 oz)
cocoa powder (for decoration)
Instructions
1
Cake Preparation
Add almonds and 2 tbsp sugar to a food processor and grind, then set aside 2 tbsp of sugar. Put the ground almonds and remaining granulated sugar in a large bowl, add eggs one at a time, beating until the egg mixture is smooth and thick before adding the next egg.
2
Step 2
Beat egg whites with salt until stiff peaks form. Add 2 tbsp sugar and continue beating for 20 seconds until the egg mixture is glossy. Sift flour over the almond flour and mix thoroughly with a large metal spoon. Fold in the egg whites, one third at a time, then mix in the melted butter.
3
Step 3
Pour the mixed batter from Step 2 into the prepared cake pan, smooth the surface. Bake in a preheated oven for 12-15 minutes, or until the cake is firm. Take the cake out with the parchment paper, transfer to a flat work surface to cool.
4
Apricot Filling
Pour 4 tbsp water into a cup, sprinkle over the gelatin powder and set aside to swell. Place the cup in hot water to dissolve the gelatin powder. Put apricots, butter and sugar into a saucepan, simmer on low heat for 10 minutes. Mix in the gelatin. Blend the mixture in a food processor or blender into a puree, set aside to cool to room temperature.
5
Buttercream
Put egg yolks in a bowl and whisk. Heat sugar and water over low heat until the sugar dissolves, then boil until the syrup forms a soft ball when tested. The temperature should be 115°C if measured with a candy thermometer.
6
Step 6
Slowly pour the syrup into the egg yolk mixture and beat until the mixture cools and thickens. Mix in the melted butter, then fold in the melted chocolate.
7
Final Assembly
Turn the cake upside down on greaseproof paper, carefully peel off the parchment paper lined on the inner edge of the cake pan, cut the cake into four equal rectangular pieces.
8
Step 2
Place one piece of cake on a thin cake board or flat cake plate, spread about one quarter of the buttercream on top. Stack the second layer of cake, spread with apricot filling. Stack the third layer of cake, spread with buttercream. Finally stack the fourth layer of cake, and spread the remaining buttercream on the top and sides.
9
Step 3
Place the finished cake in the refrigerator to chill until the texture is firm. Take the cake out one hour before serving, let it come to room temperature before eating. You can sprinkle a layer of cocoa powder on the top of the cake, and use a knife to draw patterns for decoration. Use a warm, dry knife when slicing.
