🍰 French Almond Biscuit Cake with Chocolate Glaze

Name: French Almond Biscuit Cake with Chocolate Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 6 Eggs; 200 g Sugar; 100 g Flour; 1 tsp Baking Powder; 30 g Cornstarch; 50 g Cocoa Powder; 100 g Ground Almond Kernels; 225 g Milk Chocolate Couverture; 175 ml Whipping Cream; 1 tbsp Instant Coffee; 100 g Dark Chocolate Couverture; 100 ml Whipping Cream; Chocolate Sprinkles (for decorating)

615 kcal · 30 min · 4 servings

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Ingredients

6 Eggs
200 g Sugar
100 g Flour
1 tsp Baking Powder
30 g Cornstarch
50 g Cocoa Powder
100 g Ground Almond Kernels
225 g Milk Chocolate Couverture
175 ml Whipping Cream
1 tbsp Instant Coffee
100 g Dark Chocolate Couverture
100 ml Whipping Cream
Chocolate Sprinkles (for decorating)

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Separate the eggs by separating the yolks from the whites.
3. Whisk the egg yolks with 150 grams of sugar and 4 tablespoons of lukewarm water for about 5 minutes until white and foamy.
4. Whip the egg whites in a metal bowl together with the remaining sugar until stiff.
5. Gently fold the whipped egg white foam into the egg yolk foam.
6. Mix flour, baking powder, starch, and cocoa in a separate bowl.
7. Sift the flour mixture over the egg white foam.
8. Gently and carefully fold in the almonds and the flour mixture until a uniform batter forms.
9. Spread the batter onto a baking sheet lined with baking paper.
10. Bake the biscuit in the preheated oven for 10 to 12 minutes.
11. Turn the baked biscuit out onto the work surface.
12. Carefully peel off the baking paper.
13. Let the biscuit cool completely.
14. Finely chop the chocolate couverture.
15. Bring the cream together with the coffee powder to a boil.
16. Pour the hot cream over the chopped chocolate.
17. Wait about 1 minute to allow the chocolate to melt.
18. Stir the mixture thoroughly until the chocolate has completely dissolved and the ganache is smooth.
19. Place the ganache in the refrigerator for at least 1 hour until it is firm.
20. Whip the cold ganache until creamy using the whisk attachment of a hand mixer.
21. Cut the cooled biscuit in half across the short side.
22. Spread half of the ganache onto one biscuit half.
23. Cover the cake with the second biscuit half.
24. Spread the remaining ganache evenly over the top of the cake.
25. Place the cake back in the refrigerator for about 1 hour.
26. Finely chop chocolate couverture again for the glaze.
27. Warm the cream for the glaze.
28. Stir the warm cream into the chocolate until a smooth, liquid glaze forms.
29. Carefully spread the glaze over the cake using a palette knife.
30. Place the cake in the refrigerator for another 1 hour.
31. Smooth the sides of the cake with a knife.
32. Decorate the cake with chocolate sprinkles.

Nutrition per serving

kcal: 615
Protein: 11 g · Fett/Fat: 40 g · Carbs: 51 g