![Dark Chocolate and Almond Cake](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/cbffb23b93f1920de07c4884b4f7f08e.jpg?itok=7RcTCZ2X)
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Quick & easy (production)
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Good for freezing
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Short preparation time
Containing: 1 Component
Dark Chocolate and Almond Cake
Ingredients: Dark Chocolate and Almond Cake
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255 gEggs, whole
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55 gDark brown sugar
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60 gHeavy cream, 35% fat
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155 gbutter
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38 gAll purpose flour
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3 gbaking powder
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Q.S.soft butter
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Q.S.powdered sugar
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25 gCacao Barry Plein Arome Cocoa Powder
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405 gmarzipan
Preparation: Dark Chocolate and Almond Cake
- Mix the almond praliné with the dark brown sugar in a food processor.
- Progressively, add the eggs until obtaining a smooth paste. The eggs should be at room temperature.
- Add the soft butter and heavy cream and mix.
- Add the melted chocolate. The chocolate should be around 40°C (104°F).
- Mix the sifted flour, cocoa powder and baking powder.
- Put the dry ingredients into the food processor using a sifter.
- Mix until homogeneous.
- Brush the molds with soft butter using a pastry brush. Sift some flour on top until the butter is completely covered with the flour. Tap the excess flour out.
- Then, fill the molds with the mixture until half full.
- Weigh your molds to be sure that they all contain the same amount of batter.
- Bake at 160°C (320°F) for about 25 minutes.
- Once baked, let the cakes cool down for 5 minutes before unmolding them onto a rack.
- For the final touch, use a sifter to sprinkle powdered sugar on top of the cakes.
Tools
- Metal Tray
- Thermometer
- Bowl(s)
- Paper towel
- Scale
- Rack
- Thermomix® or food processor
- 15 cm x 8 cm x 6 cm (5.9” x 3.2” x 2.4”) rectangular molds
- Spatula(s)
- Sifter
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