Name: Chocolate Almond Crunch Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 servings
Ingredients: 80 ml milk; 70 ml oil; 65 g cake flour; 30 g cocoa powder; 6 eggs (separated); 2 g lemon juice; 65 g sugar; 50 g chocolate; 12 g sugar; 50 g whipping cream; 200 g whipping cream (whipped); 150 g chocolate; 50 g coconut oil; 40 g chopped almonds

Directions

1. Step

In a mixing bowl, whisk together milk (80 ml) and oil (70 ml). Sift in cake flour (65 g) and cocoa powder (30 g), then mix well. Add 6 egg yolks and combine until a smooth batter forms.

2. Step

In a separate bowl, beat 6 egg whites with 2 g lemon juice. Gradually add 65 g sugar, whisking until stiff peaks form. Gently fold the meringue into the cake batter until fully combined.

3. Step

Pour the batter into a 25×40 cm cake pan lined with parchment paper. Bake at 160°C (320°F) for 25 minutes. Remove from the oven, cover with baking paper, and let it cool.

4. Step

Melt 50 g chocolate, 12 g sugar, and 50 g whipping cream in the microwave for 1 minute. Stir until smooth. Fold in whipped cream (200 g) and mix until creamy. Spread the filling evenly over the cooled cake and refrigerate for 1 hour.

5. Step

In a bowl, melt 150 g chocolate with 50 g coconut oil over low heat. Stir in 40 g chopped almonds and mix well.

6. Step

Remove the cake from the fridge and let it sit at 30°C (86°F). Pour the chocolate almond coating over the cake, ensuring an even layer. Refrigerate for another 1 hour before serving.