Chocolate-almond cake

Based on 6 ratings

Juliane Meyer

Contributor

“This cake tastes best slightly chilled - then every bite of cake melts tenderly in your mouth. If you struggle to spread the chocolate all over the top and sides of the cake, the crispy Daim pieces can also be sprinkled over the cake after it has been coated with chocolate.”

Difficulty

Medium 👍
45
min.
Preparation
20
min.
Baking
150
min.
Resting

Ingredients

Pieces:-12+
200 g milk chocolate
100 g Daim bars
300 g white chocolate
230 g ground almonds
300 g heavy cream
45 g golden syrup
190 g unsalted butter
egg whites
110 g sugar
2 tsp vegetable oil
salt
Metric
Imperial

Utensils

  • 2 pots
  • whisk
  • 2 cutting boards
  • 2 knives
  • 2 bowls (large)
  • plastic wrap
  • oven
  • hand mixer with beaters
  • 2 rubber spatulas
  • baking pan (9x5 in.)
  • parchment paper
  • heatproof bowl
  • offset spatula

Nutrition per serving

Cal
643
Protein
10 g
Fat
48 g
Carb
43 g
  • Step 1/5

    Add heavy cream to a pot and bring to a simmer, whisking constantly. Chop white chocolate and add to to a large bowl. Add warm heavy cream and whisk to combine. Add golden syrup, butter, and salt. Whisk until fully combined, cover with plastic wrap, and let rest in the fridge for approx. 90 min.
    • 300 g heavy cream
    • 300 g white chocolate
    • 45 g golden syrup
    • 150 g unsalted butter
    • salt
    • pot
    • whisk
    • cutting board
    • knife
    • bowl (large)
    • plastic wrap

    Add heavy cream to a pot and bring to a simmer, whisking constantly. Chop white chocolate and add to to a large bowl. Add warm heavy cream and whisk to combine. Add golden syrup, butter, and salt. Whisk until fully combined, cover with plastic wrap, and let rest in the fridge for approx. 90 min.

  • Step 2/5

    Preheat the oven to 175°C/350°F. Add egg whites and a pinch of salt to a large bowl and beat with a hand mixer. Add sugar and beat until stiff peaks form. Fold in ground almonds, then gently fold in melted butter. Transfer batter to a parchment-lined baking pan and smooth the top. Bake for approx. 20 – 25 min., then let cool completely.
    • egg whites
    • 110 g sugar
    • 230 g ground almonds
    • 40 g unsalted butter
    • salt
    • oven
    • bowl (large)
    • hand mixer with beaters
    • rubber spatula
    • baking pan (9x5 in.)
    • parchment paper

    Preheat the oven to 175°C/350°F. Add egg whites and a pinch of salt to a large bowl and beat with a hand mixer. Add sugar and beat until stiff peaks form. Fold in ground almonds, then gently fold in melted butter. Transfer batter to a parchment-lined baking pan and smooth the top. Bake for approx. 20 – 25 min., then let cool completely.

  • Step 3/5

    Meanwhile, beat cooled cream mixture with a hand mixer for approx. 15 sec., then stir until thick. Remove the cooled cake from the baking pan and cut in half. Add the bottom half of the cake back to the baking pan. Spread half of the cream on top, add top half of the cake, and spread remaining cream on top. Let rest in the fridge for approx. 60 min.
    • cutting board
    • knife

    Meanwhile, beat cooled cream mixture with a hand mixer for approx. 15 sec., then stir until thick. Remove the cooled cake from the baking pan and cut in half. Add the bottom half of the cake back to the baking pan. Spread half of the cream on top, add top half of the cake, and spread remaining cream on top. Let rest in the fridge for approx. 60 min.

  • Step 4/5

    Meanwhile, chop Daim. Melt milk chocolate in a heatproof bowl over a pot with simmering water. Add oil, stir chocolate, and remove from the heat once smooth and completely melted. Add chopped Daim and stir to combine.
    • 100 g Daim bars
    • 200 g milk chocolate
    • 2 tsp vegetable oil
    • heatproof bowl
    • pot
    • rubber spatula

    Meanwhile, chop Daim. Melt milk chocolate in a heatproof bowl over a pot with simmering water. Add oil, stir chocolate, and remove from the heat once smooth and completely melted. Add chopped Daim and stir to combine.

  • Step 5/5

    Remove cooled, filled cake from the baking pan and transfer to a serving plate. Add Daim-chocolate mixture on top. Spread the chocolate all over the top and sides of the cake. Keep in the fridge until serving and enjoy cold!
    • offset spatula

    Remove cooled, filled cake from the baking pan and transfer to a serving plate. Add Daim-chocolate mixture on top. Spread the chocolate all over the top and sides of the cake. Keep in the fridge until serving and enjoy cold!