Creamy Chocolate Cake with Almond Leaves
Creamy chocolate cake with almond leaves is a recipe featuring fresh ingredients from the sponge batter category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 120 g sugar
- 1 packet vanilla sugar
- 120 g flour
- 1 tsp Baking powder
- 30 g cocoa powder
- 1 pinch salt
- 4 eggs
- 100 g sugar
- 1 packet vanilla sugar
- 100 g flour
- 1 tsp Baking powder
- 50 g finely ground almonds
- 125 g dark chocolate (at least 55% cacao)
- 500 g whipping cream
- 75 g double cream
- 20 ml chocolate liqueur
- Sugar to taste
- 2 sheets gelatin
- 150 g chocolate bark
- 2 tbsp toasted almond flakes
Instructions
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1.
Bake the biscuits the day before: preheat oven to 180 °C (conventional). Beat eggs with sugar, salt and vanilla sugar until light and fluffy, then fold in sifted flour, baking powder and cocoa. Pour batter into a parchment-lined springform pan and bake for about 40 minutes at 180 °C; test with a toothpick. Remove and cool.
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2.
For the almond biscuit: beat eggs with sugar and vanilla sugar until fluffy. Sift flour and baking powder over the mixture, add almonds, fold gently. Bake in a preheated oven at 180 °C for about 40 minutes; remove and cool.
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3.
Heat half of the cream, crumble chocolate into it and melt. Cool and refrigerate overnight.
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4.
Cut both biscuits horizontally to create layers. Soak gelatin sheets in cold water. Whisk double cream with chocolate liqueur and sweeten to taste. Beat remaining cream stiffly. Melt gelatin gently over medium heat, stir into double cream, then fold in whipped cream.
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5.
Place a light biscuit base in a ring, spread about one‑third of the filling. Layer a dark biscuit, spread filling, add another light layer, top with remaining filling (leave 2 Tbsp), and finish with the last dark biscuit. Press lightly, cover with leftover filling, chill for at least 2 hours.
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6.
Remove ring. Whip chocolate cream stiffly and coat the entire cake. Garnish with chocolate bark and almond flakes.
