Crunchy Almond, Chocolate and Caramel Cake
«With its delicately piped ganache and buttercream teardrops, you’ll want to serve this dessert right away. BUT All the components can be made in advance: Just freeze the cake and refrigerate the buttercream and ganache for two to three days and store the almond meringue in an airtight container until you’re ready to assemble.» — Kareen, kitchen […]
Ingredients
- 7 oz (200 g) 70% dark chocolate, chopped
- 2/3 cup (150 ml) 35% heavy cream
- 2 tbsp (30 ml) honey
- 3 tbsp unsalted butter, at room temperature
- 1/2 cup (65 g) lightly packed almond flour
- 1/4 cup (35 g) icing sugar
- 1/2 cup (105 g) sugar
- 2 egg whites
- 2/3 cup (140 g) lightly packed brown sugar
- 2/3 cup (100 g) unbleached all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 oz (30 g) 70% dark chocolate, melted
- 3 tbsp (45 ml) vegetable oil
- 1 egg yolk
- 1/4 cup (60 ml) milk
- 1/4 cup (75 ml) boiling water
- 1 egg yolk
- 1/2 cup (105 g) sugar
- 1/4 cup (60 ml) water, warm
- 1 tbsp (15 ml) corn syrup
- 1/2 cup (115 g) unsalted butter, diced and left at room temperature for 20 minutes
Instructions
- Place the chocolate in a bowl.
- In a small saucepan, bring the cream and honey to a boil. Pour over the chocolate and let melt for 1 minute without stirring. Using a spatula, stir until the ganache is smooth. Stir in the butter. Cover and let rest for 4 hours at room temperature or until the ganache is firm but still spreadable.
«With its delicately piped ganache and buttercream teardrops, you’ll want to serve this dessert right away. BUT All the components can be made in advance: Just freeze the cake and refrigerate the buttercream and ganache for two to three days and store the almond meringue in an airtight container until you’re ready to assemble.» — Kareen, kitchen director