INFORMATION
Type of dish
Occasion, extravagance & level of difficulty
Cooking appliance
Bread, cakes and pastries
Flavour
Type of ingredient
Food by region
Recipe for
Temperate range
RECIPES
Chocolate and almond cake filled with chocolate cream
Photography: Wolfgang Kowall
rating
ingredients
Serves 20
For the cake:
20 g cornflour
20 g cocoa powder
200 g dark chocolate (70%, chopped very finely)
150 g ground almonds
6 medium eggs
100 g caster sugar
salt
100 g liquefied butter (cooled)
baking paper
For the filling:
400 g whipped cream
1 vanilla pod
60 g milk chocolate (34%)
60 g dark chocolate (70%)
For the icing:
65 g caster sugar
200 g dark chocolate (60%)
1 tbsp oil e.g. groundnut or walnut oil
For the cake:
20 g cornflour
20 g cocoa powder
200 g dark chocolate (70%, chopped very finely)
150 g ground almonds
6 medium eggs
100 g caster sugar
salt
100 g liquefied butter (cooled)
baking paper
For the filling:
400 g whipped cream
1 vanilla pod
60 g milk chocolate (34%)
60 g dark chocolate (70%)
For the icing:
65 g caster sugar
200 g dark chocolate (60%)
1 tbsp oil e.g. groundnut or walnut oil
Per portion: 346 kcal, 1451 kJ, protein 5g, fat 27g , carbohydrate 25g
preparation
1. Line a baking tray with baking paper. Preheat the oven to 180°C.
2. Mix the cornflour with cocoa powder, chocolate and almonds in a bowl.
3. Whip the eggs, sugar and 1 pinch salt in a whipping bowl over steam at the highest level for 5–6 mins until foamy. Use a dough scraper to first fold in the butter, then the flour and cocoa mixture. Pour the dough on the tray, smooth with the dough scraper and bake on the 2nd shelf from bottom for 18–20 mins. Remove the cake on to kitchen roll, peel off the baking paper, and leave to cool.
4. For the filling, slowly heat the whipped cream with the vanilla pod (sliced open) over a mild heat, cover, and take off the heat for 10 mins. Finely chop the chocolate and place in a bowl.
5. Remove the vanilla pod. Pour the hot cream over the chocolate, and mix until melted. Cool and leave overnight in the fridge until thoroughly chilled.
6. For the icing, boil the sugar with 140 ml water, and cool to 70°C.
7. Chop the chocolate in a mixer until very small, and melt in a bowl over steam. Allow to reach 47°C. Pour the melted chocolate and the oil into the syrup, and mix thoroughly with a spoon from the middle outwards. Leave to cool a little.
8. Briefly whisk the vanilla cream with a hand whisker.
9. Cut the cold cake into two squares of the same size. Spread one half with the chocolate and vanilla cream, then place the other cake on top and press down lightly. Place the lukewarm icing over the top and spread. Decorate the edge with chopped almonds if desired. Chill the cake in the fridge for a couple of hours.
2. Mix the cornflour with cocoa powder, chocolate and almonds in a bowl.
3. Whip the eggs, sugar and 1 pinch salt in a whipping bowl over steam at the highest level for 5–6 mins until foamy. Use a dough scraper to first fold in the butter, then the flour and cocoa mixture. Pour the dough on the tray, smooth with the dough scraper and bake on the 2nd shelf from bottom for 18–20 mins. Remove the cake on to kitchen roll, peel off the baking paper, and leave to cool.
4. For the filling, slowly heat the whipped cream with the vanilla pod (sliced open) over a mild heat, cover, and take off the heat for 10 mins. Finely chop the chocolate and place in a bowl.
5. Remove the vanilla pod. Pour the hot cream over the chocolate, and mix until melted. Cool and leave overnight in the fridge until thoroughly chilled.
6. For the icing, boil the sugar with 140 ml water, and cool to 70°C.
7. Chop the chocolate in a mixer until very small, and melt in a bowl over steam. Allow to reach 47°C. Pour the melted chocolate and the oil into the syrup, and mix thoroughly with a spoon from the middle outwards. Leave to cool a little.
8. Briefly whisk the vanilla cream with a hand whisker.
9. Cut the cold cake into two squares of the same size. Spread one half with the chocolate and vanilla cream, then place the other cake on top and press down lightly. Place the lukewarm icing over the top and spread. Decorate the edge with chopped almonds if desired. Chill the cake in the fridge for a couple of hours.
The icing can also be used for other creamed cakes, such as Sachertorte (a rich Austrian chocolate cake).
