Crunchy Almond, Chocolate and Caramel Cake

Crunchy Almond, Chocolate and Caramel Cake

  • Preparation 1 h 15 min
  • Cooking 1 h 20 min
  • Servings 1
  • Makes 10 servings

"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 (p. 105)

Categories

Ingredients

  • Ganache

    • 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
  • Almond Meringue (Dacquoise)

    • 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
  • Cake

    • 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
  • Caramel Buttercream

    • 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

Preparation

  • Ganache

  • Almond Meringue (Dacquoise)

  • Cake

  • Caramel Buttercream

  • Assembly

Personal Note