«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
Ингредиенты
- 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
Инструкция
- 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.
