Crunchy Almond, Chocolate and Caramel Cake

Name: Crunchy Almond, Chocolate and Caramel Cake
Prep time: 1 h 15 min
Cook time: 1 h 20 min
Total time: 2 h 35 min
Yield: 10 serving(s)
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

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Preparation 1 h 15 min
Cooking 1 h 20 min
Servings 10

"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

Featured in RICARDO Magazine FALL 2017

Vegetarian
Nut-free

Crunchy Almond, Chocolate and Caramel Cake

Categories

Ingredients

Ganache

Almond Meringue (Dacquoise)

Cake

Caramel Buttercream

Preparation

Ganache

Almond Meringue (Dacquoise)

Cake

Caramel Buttercream

Assembly

Personal Note