Succès – Chocolate almond cake
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Succès - Chocolate almond cake
Invented in the beginning of the 20th century in France, You fall for this cousin of the famous Macaron.
Equipment
- Silicon mat (Silpat)
- Nozzle for piping
- Piping bag
Ingredients
Almond cake
- 90 g egg white
- 45 g sugar
- 70 g Icing sugar
- 70 g Almond flour
- 20 g Flour
- 15 g Butter
Chocolate ganache
- 133 g Dark Chocolate
- 400 g Heavy cream 35% fat
Instructions
Almond cake
- Beat the egg whites with the sugar in snow
- Gently add with a spatula the icing sugar and the sift almond flour
- Add the flour and melted butter in the same way, gently
- Place the mixture in a piping bag with a 1A nozzle.
- Make 2 discs 18 cm in diameter each
- Bake on a silpat or silicone for 12 minutes at 180°C
Chocolate ganache
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
- Chill for 2 hours minimum
- And beat the ganache until it holds into the whisk
- Pipe the ganache onto the cake. Add the other cake layer on top
- And if you wish sprinkle some icing sugar
- Optionnal: You can also add the ganache unbeaten in the center and the beaten ganache on the outskirts of the cake
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