Gold Chocolate & Almond Cake
Difficult
Makes: 4 yield
Flavors of vanilla, caramel, and Gold chocolate come together in these individual cakes to create a classic flavor experience. In order to achieve perfect results, pay close attention to ingredient temperatures as you prepare each component.
Flavors of vanilla, caramel, and Gold chocolate come together in these individual cakes to create a classic flavor experience. In order to achieve perfect results, pay close attention to ingredient temperatures as you prepare each component.
Shelf life:
2 days
Conservation:
Refrigeration at 4°C
Containing: 4 Components

Hazelnut Streusel

Ingredients: Hazelnut Streusel

  • 5.3 oz
    soft butter
  • 7.1 oz
    Dark brown sugar
  • 5.3 oz
    hazelnut flour
  • 3.5 oz
    all-purpose flour
  • 3.5 oz
    chopped hazelnuts

Preparation: Hazelnut Streusel

  1. Using a food processor, mix the soft butter and sugar.
  2. Add the hazelnut flour and the flour.
  3. Add the chopped hazelnuts and continue mixing until obtaining a soft dough.
  4. Then place the dough on a plastic sheet and make it square.
  5. Cover with a second plastic sheet and, using a rolling pin, roll out the dough to 4mm (0.16”) thick.
  6. Place in the freezer until solid.
  7. Remove from the freezer and peel off the plastic sheet on the top.
  8. Use the cake rings to cut the dough.
  9. Remove the excess dough with a palette knife and place it onto a tray lined with a silpat.
  10. Finally, bake for 12 minutes at 160°C (320°F).

View tools

  • Metal Tray
  • Bowls
  • Mixing bowl
  • Palette knife
  • Rolling pin
  • Plastic Sheets
  • Silpat
  • Thermomix® or food processor
  • Spatula
  • 15 cm (5.9”) metal ring

Gold Chocolate and Almond Cake

Ingredients: Gold Chocolate and Almond Cake

  • 7.9 oz
    Butter, Softened
  • 7.1 oz
    sugar
  • 10.6 oz
    Eggs, whole
  • 7.1 oz
    almond flour
  • 4 bean(s)
    Madagascar vanilla bean
  • 3.0 oz
    Heavy cream, 35% fat
  • 5.3 oz
    All purpose flour
  • 0.2 oz
    baking powder
  • 1.4 oz
    Cornstarch

Preparation: Gold Chocolate and Almond Cake

  1. Using a food processor, mix the soft butter and sugar and incorporate well.
  2. Slowly add the eggs while continuously mixing.
  3. Add the almond flour, followed by the cream, and mix again.
  4. Scrape the vanilla seeds out of the beans and place them into the food processor and warm the preparation to around 30°C (86°F).
  5. Melt the chocolate to around 35°C (95°F) and add it to the food processor.
  6. Sift the flour, baking powder, and cornstarch together and incorporate them delicately into the preparation. Mix until obtaining a smooth mixture.
  7. Finally, scale 200 g (7 oz) of the preparation and pour it into each of the cake rings, over the cooked hazelnut streusel.
  8. Bake at 160°C (320°F) for 15-20 minutes depending on your oven.
  9. Once baked, remove the cakes from the oven and gently unmold them using a knife.
  10. Leave the cakes at 18-20°C (64-68°F) or freeze them until they are needed for final assembly.

View tools

  • Metal Tray
  • Knife
  • Thermometer
  • Bowls
  • Parchment paper
  • Scale
  • Silpat
  • Sifter
  • Cutting board
  • Thermomix® or food processor
  • Spatula
  • 15 cm (5.9”) metal ring
  • Cake board

Gold Chocolate Glaze

Ingredients: Gold Chocolate Glaze

  • 2.8 oz
    hazelnut oil
  • bean(s)
    Madagascar vanilla beans

Preparation: Gold Chocolate Glaze

Scrape the vanilla seeds out of the beans and place them into the chocolate, which has been previously melted to 35°C (95°F).

Transfer into a tall recipient and add the hazelnut oil.

Using an immersion blender, mix until obtaining a completely smooth preparation.

View tools

  • Knife
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Bowls
  • Cutting board
  • Spatula

Assembly

Ingredients: Assembly

  • As needed
  • As needed
    Mona Lisa Crispearls™ - Salted Caramel - 0,8kg

Preparation: Assembly

  1. Transfer the cakes onto a rack and cover them completely with the glaze, melted to 30°C (86°F).
  2. Using a sifter, immediately sprinkle gold chocolate that has been previously grated using a microplane.
  3. Delicately transfer the cakes onto cake boards.
  4. Then using tweezers, dip some salted caramel crispearls™ into the glaze and place them onto the cakes

View tools

  • Bowls
  • Offset spatula
  • Gloves
  • Rack
  • Tweezers
  • Sifter
  • Cake board

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