Dark chocolate cake with almond crisp filling, cereal clusters and dark chocolate glaze with cut slices

Dark chocolate cake with almond crisp filling, cereal clusters and dark chocolate glaze

Published on

Level :

Intermediate

Prep Time :

1h05min

Cook Time :

1h10min

Servings :

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:

  • 90g Soft unsalted butter 
  • 2g Fine salt 
  • 115g Sugar 
  • 1/2 Lemon zest 
  • 6g Instant coffee 
  • 140g Eggs 
  • 70g Almond flour 
  • 145g Komuntu 80% dark chocolate 
  • 70g All-purpose flour 
  • 5g Baking powder 
  • 15g Cocoa powder
  • 75g Heavy cream 36% 
  • 145g Whole milk 
  • 35g 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:

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:

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:

  • 60g Water 
  • 95g Sugar 
  • 60g Almonds 
  • 5g Unsalted butter 
  • 20g Corn flakes 
  • 70g Komuntu 80% dark chocolate 
  • 10g 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.