Divine Chocolate and Cream torte with caramelized almonds (gf)
I cannot describe this cake. Actually, it is not really a cake. The chocolate layers taste more like a soft brownie or dense chocolate mousse. These heavenly layers of flourless chocolate cake, are sandwiched together with whipped cream, and topped with chocolate ganache flavoured with Grand Marnier or Cognac.
Ingredients
- 315 grams dark chocolate, I used cadbury’s bournville
- 175 grams unsalted butter
- 7 large eggs, separated
- 170 grams granulated sugar
- 2 Tbsp cocoa powder
- 450 ml whipping cream
- 2 tsp vanilla extract
- 90 grams icing sugar
- About 1 cup caramelized almonds, coarsely chopped
For the chocolate ganache
- 250 grams dark chocolate, I used cadbury’s bournville
- 250 ml whipping cream
- 2 Tbsp Grand Marnier or Cognac
Instructions
- Preheat the oven to 150˚ C, fan. Grease a shallow baking tray, about 33 x 40 cm, and lay out a sheet of non-stick paper. Butter the paper and sprinkle with cocoa powder.
- Melt the chocolate and butter over a low heat. Set aside to cool slightly.
- In the bowl of a mixer, beat the yolks with half the sugar until they are fluffy and triple in volume. Add the melted chocolate and beat to combine.
- In another clean bowl, beat the egg whites with the remaining sugar until soft peaks form. Add the meringue to the chocolate mixture and fold gently with a spatula.
- Transfer the mixture to the baking pan. Bake for 25-30 minutes. Allow the cake to cool completely (best chill in the refrigerator).
- Whip the cream with the powdered sugar and vanilla until stiff peaks form. Refrigerate until needed.
- Remove the cake from the baking pan without removing the baking paper. Use a ruler and a large knife and divide into three equal parts. Using scissors, cut the cake into three strips while NOT removing the paper. Lift one third of the cake with the paper still attached to it, and flip it overon your serving platter. Do not panic if the cake breaks or cracks at places. Peel off the paper and discard. Spread 1/3 of the whipped cream. Continue with the next piece of cake then whipped cream and finish with the third piece. Cover with the remaining whipped cream and refrigerate until ready to pour over the ganache.
- To make the ganache, put the chocolate in a bowl and pour the scalded cream over it. Let stand for a while and stir until the chocolate melts. Add the Grand Marnier or Cognac. Allow the ganache to cool and thicken a little.
- Pour the ganache over the chilled cake and sprinkle with chopped caramelized almonds.
Notes
The cake is extremely fragile but it doesn’t matter at all if it breaks when you assemble it. The texture of this divine cake is like a dense brownie or dense chocolate mousse. The cake is best served with a spoon instead of slicing, so if the layers break, they will stick together with the whipped cream and nobody will ever know.