This cake is for special occasions

Makes 10-12 servings

Ingredients

  • 200 g dark chocolate couverture (70 %)

  • 50 g almonds flakes

  • 100 g dark chocolate (70 %)

  • 200 g soft butter

  • 200 g fine sugar

  • 1 pinch of salt

  • 4 organic eggs

  • 190 g flour

  • 10 g cocoa

  • 1 teaspoon baking powder

  • 150 ml sour creme

Chocolate cream:

  • 250 g chocolate spread

  • 250 g mascarpone

  • 400 ml whipping cream

Ganache:

  • 200 g dark chocolate (70 %), cut into small pieces

  • 200 ml hot whipping cream

Method

  1. Pre-heat the oven on 150 degrees.

  2. First melt the dark chocolate couverture (70 %) and the dark chocolate (70 %) together in a pot.

  3. Mix soft butter, fine sugar, salt and 4 eggs to soft mixture. The add the flour, baking powder and almonds.

  4. Gently add the melted chocolate to the mixture and stir it in carefully and until the mixture is soft and smooth.

  5. Add to cake mix to a well greased baking form (28 cm Ø) and put in the pre-heated oven and bake for 75 - 80 minutes. Leave to cool down.

  6. In the meantime whip the cream in for the chocolate cream. In separate bowl mix the chocolate spread with the mascarpone. Then carefully fold in the cream to create a smooth and velvety chocolate cream.

  7. Put the cake (it must be completely cool) on a plate and put a cake ring around it. Spread the chocolate cream evenly on top of the chocolate base. Then put the lovely cake to the side.

  8. For the ganache: heat up gently the whipped cream in a small pot and add the chocolate pieces. Stir until the chocolate has dissolved and place the creamy ganache gently by using a spoon on the chocolate cream. Decorate the cake a desired and place it for at least 4 hours or overnight into a fridge.

  9. Before serving take off the cake ring and cut into equally pieces. Enjoy!