Sweet and Salty Chocolate Cake with Almond Crisp

Sweet and Salty Chocolate Cake with Almond Crisp

  • Preparation 50 min
  • Cooking 45 min
  • Cooling 2 h
  • Servings 8
  • Makes 8 servings
  • Freezes Yes

This marriage is standard in a lot of cuisines (chicken and waffles!), but recently, the dynamic duo of savoury-sweet has taken on new realms, with chefs pushing the boundaries of dessert (from Le Vin Papillon’s tomato-verbena-olive oil sorbet in Montreal to New York chef Dominique Ansel’s sweet-corn crepes with smoked toffee, lemon, brown sugar and black pepper). Food companies are launching products like vegetable yogurts and we’re noticing a salty twist in traditionally sweet treats. You’ll never look at chocolate cake the same way after tasting our soy-sauce-infused creation, where the salty condiment is found in both the batter and the almond crisp topping. The result is a new flavour dimension: round, rich and deeply satisfying. Sound out of this world? It is.

Categories

Ingredients

  • Cake

    • 1/2 cup (75 g) unbleached all-purpose flour
    • 3 tbsp (20 g) cocoa powder, sifted
    • 1/4 tsp baking soda
    • 1/4 tsp baking powder
    • 1 egg
    • 1/2 cup (105 g) sugar
    • 2 tbsp (30 ml) vegetable oil
    • 1 tbsp (15 ml) soy sauce
    • 1 tsp (5 ml) vanilla extract
    • 1/4 cup (60 ml) milk
  • Almond Crisp

    • 1 tbsp unsalted butter
    • 2 tbsp brown sugar
    • 1/2 tsp (2.5 ml) soy sauce
    • 1 tbsp unbleached all-purpose flour
    • 2 tbsp tamari almonds, coarsely chopped
  • Ganache

    • 6 oz (170 g) dark chocolate, chopped
    • 2/3 cup (150 ml) 35% heavy cream
    • 1/4 cup (55 g) unsalted butter, softened

Preparation

  • Cake

  • Almond Crisp

  • Ganache

  • Assembly

Personal Note