Made with almond praliné, this cake is moist and rich and the cocoa powder adds some great punch to the overall taste. It is easy to make and you can try different versions of this cake by substituting other couvertures.
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Comments
Submitted by Ambicasoni Paringi on Sat, 04/15/2023 - 13:07
Almond paste recipe pl.is crem amul fresh cream 25% fat.
Submitted by Miranda K - Ch… on Mon, 04/17/2023 - 15:59
In reply to Almond paste recipe pl.is… by Ambicasoni Paringi
Hello! Our chefs generally used a pre-made almond paste. There are recipes out there, but I find the texture of a commercially made product is superior to one made in-house. Also note that the recipe calls for almond praliné, not paste.
You may find cream with 35% fat labeled "double-cream" in your region. You can substitute what is available to you, but the results may be different.