Name: Almond orange chocolate cake
Yield: 12 servings

Directions

Prep. time

50m

Moist almond cake
- 220 g of ground almond
- 150 g of butter
- 100 g of eggs (2)
- 100 g powdered sugar
- 70 g of vanilla or white sugar
- 70 g of egg whites (2)
- 50 g of candied orange
- 30 g of egg yolks (2)
- 30 g of cocoa powder
- Start by mixing the butter at room temperature, powdered sugar, and cocoa powder in a bowl. Use a whisk to combine until smooth.
- Next, add the eggs and yolks, and mix with the whisk.
- Add the ground almonds in two or three batches, folding them in with a rubber spatula.
- In the mixer bowl, whisk the egg whites at medium speed until they start to foam. Gradually add the vanilla sugar while increasing the speed, and continue whisking at high speed until soft peaks form.
- Now, fold the meringue into the previous mixture in two parts using a rubber spatula.
- Finally, chop the candied orange into small pieces and fold it into the mixture with the spatula.
- Pour the mixture into a 20 cm diameter mould and bake at 170º C for 40 minutes.
- Let cool at room temperature.
Chocolate ganache
- 220 g of dark chocolate (70%)
- 220 g of heavy cream (35% fat)
- 70 g of butter
- 45 g of glucose
- In a saucepan, heat the cream together with the glucose until it comes to a boil.
- Meanwhile, melt the chocolate in a bain-marie or microwave at low power in short intervals.
- When the cream reaches the correct temperature, pour it over the melted chocolate and mix with a hand spatula.
- Let cool until the mixture reaches 28º C.
- Then, add the butter at room temperature, cut into cubes, and incorporate with a hand whisk until a glossy, smooth, and lump-free cream is obtained.
- This step is crucial, as adding cold butter or using a chocolate and cream mixture above 30º C will result in a matte cream.
- Set aside.
Almond cream
- 150 g of 100% almond cream
- 65 g of powdered sugar
- 20 g of sunflower or neutral oil
- In a bowl, mix the almond cream and powdered sugar with a whisk.
- Then, add the oil and combine well until the mixture is smooth and uniform.
- If pure almond paste is unavailable, it can be made from raw almonds. Toast the almonds in the oven at 150º C for 10 minutes, then process them in a food processor until they form a paste. In this case, a little extra oil may be needed.
- Set aside.
Assembly
- 30 g of candied orange
- 30 g of cocoa nibs
- 30 g of chopped almond
- Once the cake is at room temperature, remove it from the mould and trim the top to level it.
- Next, transfer the chocolate ganache to a piping bag with a plain nozzle of 1.5 cm diameter, and the almond cream to one without a nozzle.
- Pipe a ring of chocolate ganache around the edge of the cake to contain the almond cream.
- Then, cut a small opening of about 5 mm in the almond cream piping bag and pipe most of the cream into the centre of the cake.
- Next, pipe the remaining chocolate ganache in a spiral pattern over the almond cream, starting from the centre of the cake.
- Repeat the same process with the rest of the almond cream over the chocolate ganache.
- Finally, mix the chopped almond with the diced candied orange and cocoa nibs in a bowl. Use a teaspoon to spread this mixture along the upper edge of the cake.
- Store in a cool, dry place until serving. If refrigerated, allow it to come to room temperature for a few hours before serving.

Moist almond cake

220 g of ground almond
150 g of butter
100 g of eggs (2)
100 g powdered sugar
70 g of vanilla or white sugar
70 g of egg whites (2)
50 g of candied orange
30 g of egg yolks (2)
30 g of cocoa powder

Chocolate ganache

220 g of dark chocolate (70%)
220 g of heavy cream (35% fat)
70 g of butter
45 g of glucose

Almond cream

150 g of 100% almond cream
65 g of powdered sugar
20 g of sunflower or neutral oil

Assembly

30 g of candied orange
30 g of cocoa nibs
30 g of chopped almond

Almond orange chocolate cake

Moist almond cake

Chocolate ganache

Almond cream

Assembly

Moist almond cake

220 g of ground almond
150 g of butter
100 g of eggs (2)
100 g powdered sugar
70 g of vanilla or white sugar
70 g of egg whites (2)
50 g of candied orange
30 g of egg yolks (2)
30 g of cocoa powder

Chocolate ganache

220 g of dark chocolate (70%)
220 g of heavy cream (35% fat)
70 g of butter
45 g of glucose

Almond cream

150 g of 100% almond cream
65 g of powdered sugar
20 g of sunflower or neutral oil

Assembly

30 g of candied orange
30 g of cocoa nibs
30 g of chopped almond

Jaffa cake

Financiers

King's cake crown

Chocolate Ganache

Candied Orange

Almond orange chocolate cake

Moist almond cake

Chocolate ganache

Almond cream

Assembly

Moist almond cake 220 g of ground almond 150 g of butter 100 g of eggs (2) 100 g powdered sugar 70 g of vanilla or white sugar 70 g of egg whites (2) 50 g of candied orange 30 g of egg yolks (2) 30 g of cocoa powder

Chocolate ganache 220 g of dark chocolate (70%) 220 g of heavy cream (35% fat) 70 g of butter 45 g of glucose

Almond cream 150 g of 100% almond cream 65 g of powdered sugar 20 g of sunflower or neutral oil

Assembly 30 g of candied orange 30 g of cocoa nibs 30 g of chopped almond

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Jaffa cake

Financiers

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Moist almond cake

220 g of ground almond
150 g of butter
100 g of eggs (2)
100 g powdered sugar
70 g of vanilla or white sugar
70 g of egg whites (2)
50 g of candied orange
30 g of egg yolks (2)
30 g of cocoa powder

Chocolate ganache

220 g of dark chocolate (70%)
220 g of heavy cream (35% fat)
70 g of butter
45 g of glucose

Almond cream

150 g of 100% almond cream
65 g of powdered sugar
20 g of sunflower or neutral oil

Assembly

30 g of candied orange
30 g of cocoa nibs
30 g of chopped almond