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…
Instructions
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1
Place the chocolate in a bowl.
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2
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
