Almond-chocolate cake "Man's whim"

Category: Confectionery
Almond-chocolate cake Man's whim

Ingredients

Dough:
yolks 140 g
proteins 210 g
sugar 140 g
couverture (72% cocoa) 80 g
almond 140 g
Chocolate cream:
cream (fat content 33-35%) 280 ml
couverture (72% cocoa) 185 g
dark rum 35 ml
yolks 2 pcs
caramelized almonds 100 g
Glaze:
couverture (72% cocoa) 60 g
cream (fat content 33-35%) 90 ml
cocoa powder 25 g
sugar 110 g
butter 5 g
water 65 ml
gelatin 8 g
rum for soaking cakes 30-50 ml
bitter almond extract 2-3 drops

Cooking method

  • 1. Dough:
  • - yolks with 2 tsp of sugar (take from the total amount for the dough) and beat with almond extract;
  • - beat the whites with sugar (add sugar in several stages);
  • - pour the couverture into the yolks and beat until creamy, combine with the whites and gradually add very finely ground almonds.
  • - pour the finished dough into a mold and bake until a dry match at T 180 degrees; cool on a wire rack.
  • Almond-chocolate cake Man's whim
  • Almond-chocolate cake Man's whim
  • Almond-chocolate cake Man's whim
  • 2. Cream:
  • - Boil 70 ml of cream, add couverture and rum; cool to 35 degrees;
  • - whisk the egg yolks lightly and stir in the chocolate-cream mixture;
  • - Whip the remaining 210 ml of cream and combine both masses, without stopping whipping;
  • - add coarsely ground caramelized almonds and mix until the nuts are evenly distributed.
  • 3. Cut the cooled dough into two cakes and soak in rum. Grease the bottom cake with cream and cover with the second cake. Cover the cake with icing and decorate.
  • 4. Glaze:
  • - Soak gelatin in 25 ml of water;
  • - heat the cream to 80 degrees and dissolve the swollen gelatin in them;
  • - combine cocoa powder, butter and couverture and melt, kneading until smooth;
  • - boil the syrup from sugar and 40 ml of water to 125 degrees, combine the cream with chocolate and gradually pour the boiled syrup into this mixture. Stir the mixture until smooth and cover the cake with the finished icing.

Time for preparing:

2.5-3 hours

Cooking program:

oven

Note

The cake has a pronounced chocolate flavor, which is harmoniously emphasized by rum and almonds. Would highly recommend to all chocolate lovers.

Ilona
It is strange that such an interesting recipe has so far remained without due attention! Perhaps this is because no one understands what kind of couverture it is and where to get it? But these are just my assumptions!
Twist
Ilonarather, this is due to the design and not a very good photo. (I did it to my friend, there is not even a cut. But maybe because of the terminology.
This cake had to be displayed "in parts" - a separate icing recipe, a separate biscuit, and so on.
The original source "Sweet Viennese" by K. Schumacher:
- chocolate mirror glaze;
- chocolate sponge cake for "Sacher" cake.
Thank you very much for paying attention to this cake.
Ilona
Well, we tweaked the design, but of course the photo is a pity that it is not very clear. Almonds or white chocolate are not even visible, alas ...
Twist
I am also very sorry. But the cake is all shiny, and then I had no experience in photographing such things. But I try to learn
Ilona
have to bake more!

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