Dark Chocolate and Almond Cake
This beautifully moist chocolate and almond cake, using our deliciously decadent EXCELLENCE 70% Cocoa Dark Chocolate is perfect for serving with a cup of coffee.
To make a ganache, pour 250 ml double cream into a saucepan and slowly bring to a simmer. Add a couple of drops of vanilla extract, 40 g golden syrup and 40 g caster sugar. Stir occasionally until bubbling. Put 250 g chopped Lindt EXCELLENCE 70% Dark Chocolate in a heat-proof bowl with 40 g butter. Pour the infused cream over the chocolate and stir until you have a smooth and glossy ganache. Leave to cool until you have your desired consistency.
- 100 g butter
- 100 g caster sugar
- 3 large eggs, separated
- 180 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
- 100 g ground almonds
- 25 g plain flour
- Pinch of salt
- To serve:
- Chocolate ganache, see Chocolatier’s Tip