A moist and indulgent cake combining dark chocolate and almonds, topped with a glossy ganache that melts on the tongue. This traditional French pastry elegantly marries the richness of dark chocolate with the delicate sweetness of ground almonds, creating an exceptional dessert that will delight even the most discerning palates.
⏱️70 min
📊Medium
👥8 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
200 gdark chocolate (70% cocoa)
150 gbutter
6 pièceseggs
150 ggranulated sugar
100 gground almonds
50 gflour
2 cuillères à souperum or kirsch
1 pincéesalt
150 gdark chocolate for the glaze
100 mlthick crème fraîche
Instructions
1PREHEAT THE OVEN TO 180°C: Position the oven rack in the center and preheat to 180°C (gas mark 6). Meanwhile, prepare a 22 cm round cake pan by generously buttering it and dusting with flour. Tap out any excess flour to create an even coating that will prevent the cake from sticking.
2PREPARE THE CHOCOLATE-BUTTER MIXTURE: Break the dark chocolate into pieces and place in a bowl with diced butter. Melt over a double boiler on low heat, stirring regularly with a spatula. The mixture should be smooth and glossy without overheating the chocolate. Remove from heat as soon as the consistency becomes creamy and homogeneous, then let cool for a few minutes.
3WHIP THE EGG WHITES: Carefully separate the egg whites from the yolks, ensuring no yolk mixes with the whites. Pour the whites into an impeccably clean and dry bowl, then whisk with a pinch of salt until firm, glossy peaks form. The secret to a light cake lies in the quality of this foam, which should be firm but not grainy.
4CREATE THE CAKE BASE: In another bowl, whisk the egg yolks with sugar until the mixture is pale and fluffy. Pour the warm chocolate-butter mixture over this mixture, stirring gently with a spatula. Fold in the ground almonds, sifted flour, and alcohol (rum or kirsch), mixing without overworking to preserve all the aeration.
5INCORPORATE THE EGG WHITES: Gently fold the whipped egg whites into the chocolate mixture in two additions, using careful motions with a spatula to preserve as much air as possible. Movements should be smooth and sweeping, from bottom to top, gradually rotating the bowl. Continue until you achieve a homogeneous yet airy batter with no visible streaks of egg white.
6BAKE THE CAKE: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 35 to 40 minutes. The cake is done when a toothpick or knife inserted into the center comes out with a few slightly sticky chocolate crumbs, guaranteeing its moist texture. Do not overbake, as the cake should remain tender inside.
7COOLING AND UNMOLDING: Remove the cake from the oven and let it rest for 10 minutes before unmolding. Run a spatula around the edges to gently release it, then invert onto a cooling rack to cool completely. This cooling time is crucial for the cake to stabilize before glazing.
8PREPARE THE GLAZE: Melt the dark chocolate for the glaze with the crème fraîche over a double boiler, stirring gently until you achieve a smooth, glossy sauce. Pour this warm glaze over the completely cooled cake, allowing it to drip naturally down the sides. Smooth lightly with a damp spatula if desired, then refrigerate for at least 2 hours before serving.