Intermediate
1h05min
1h10min
10 portions
Dark chocolate cake with almond crisp filling, cereal clusters and dark chocolate glaze recipe
An original recipe by Flavie - @ILETAITUNGATEAU
Utensils:
- Cake mold
- Insert tube
- Rack
- Parchment paper
Made with the products below :
1. Dark chocolate and almond cake batter
Ingredients:
- 3.17 oz / 90 g Soft unsalted butter
- 0.07 oz / 2 g Fine salt
- 4.05 oz / 115 g Sugar
- 1/2 Lemon zest
- 0.211 oz / 6 g Instant coffee
- 4.93 oz / 140 g Eggs
- 2.469 oz / 70 g Almond flour
- 5.11 oz / 145 g Komuntu 80% dark chocolate
- 2.46 oz / 70 g All-purpose flour
- 0.17 oz / 5 g Baking powder
- 0.529 oz / 15 g Cocoa powder
- 2.64 oz / 75 g Heavy cream 36%
- 5.11 oz / 145 g Whole milk
- 1.23 oz / 35 g Almonds
Prep time: 20 min
Cook time: 1h
Rest time: 2h
Steps:
- Preheat the oven to 330°F (165°C) using the fan setting.
- Mix the creamed butter with the salt, sugar, lemon zest, and instant coffee.
- Add the eggs one by one, whisking after each addition.
- Stir in the almond flour, then the melted Komuntu 80% dark chocolate.
- Sift the flour, yeast, and cocoa powder, then add to the previous mixture.
- Then, stir in the cream and milk.
- Finish by cutting the almonds into slivers and adding them.
- Pour into the previously greased insert cake mold, then bake in the oven for 1 hour.
- After removing from the oven, allow to cool for a few minutes, then remove the insert tube, and turn out the cake onto the cooling rack.
- Once the cake has been turned out, allow it to cool completely for at least 2 hours.
2. Dark chocolate and almond crisp filling
Ingredients:
- 0.88 oz / 25 g Komuntu 80% dark chocolate
- 1.23 oz / 35 g Almond flour
- 0.529 oz / 15 g Almonds
- 0.88 oz / 25 g Crispy wafers
Prep time: 10 min
Rest time: 20 min
Steps:
- Melt the Komuntu 80% dark chocolate, then add the almond flour.
- Add the crispy wafer pieces and the slivered almonds.
- Then, fill the cake with the crisp and leave to set for 20 minutes.
3. Dark chocolate glaze
Ingredients:
- 8.81 oz / 250 g Komuntu 80% dark chocolate
- 2.11 oz / 60 g Neutral oil, such as grape seed oil
Prep time: 5 min
Rest time: 20 min
Steps:
- Melt the Komuntu 80% dark chocolate, then add the oil.
- When the icing temperature drops to 95°F (35°C), pour it over the cake positioned on a rack, then leave to set for 20 minutes.
4. Dark chocolate crispy cereal clusters
Ingredients:
- 2.1 oz / 60 g Water
- 3.35 oz / 95 g Sugar
- 2.11 oz / 60 g Almonds
- 0.17 oz / 5 g Unsalted butter
- 0.705 oz / 20 g Corn flakes
- 2.469 oz / 70 g Komuntu 80% dark chocolate
- 0.35 oz / 10 g Crispy pearls
Prep time: 30 min
Cook time: 10 min
Rest time: 10 min
Steps:
- Preheat the oven to 355°F (180°C) on the fan-forced setting.
- Bring the water and sugar to a boil.
- Immerse the slivered almonds into the boiling liquid for 2 minutes then drain.
- Spread the slivered almonds onto a sheet of parchment paper and bake for 10 minutes, stirring halfway through.
- Once out of the oven, add the almond butter and mix in a bowl.
- Leave to cool.
- Temper the Komuntu 80% dark chocolate.
- For tempering, melt the chocolate in a bain-marie. Mix and check the temperature regularly.
- Remove the bowl from the bain-marie when the chocolate reaches a temperature of 120/130°F (50/55°C).
- Place the bowl of chocolate into a cold water bath.
- Mix and bring the chocolate down to a temperature of about 95°F (35°C).
- Remove the chocolate from the cold water bath and continue mixing to bring the chocolate to a temperature of 82/84°F (28/29°C).
- Place the chocolate bowl into the hot-water bain-marie, but not for too long to avoid overheating it.
- Bring it to a temperature of 88/90°F (31/32°C), then add the tempered chocolate to the mixture.
- Form small piles on a sheet of parchment paper, then add the crispy pearls on top.
- Leave to set for 10 minutes.
- When the crispy cereal cakes have set, place them onto the cake.
5. Dark chocolate cake finishing
Steps:
- Decorate the dark chocolate cake by placing the set dark chocolate crispy cereal clusters on top.
