I made this chocolate cake last night =)
It’s not that difficult to make, but it takes a while because it’s done in three steps.
1.5 dl sweet almonds
3 egg whites
2.5 dl sugar
1 dl breadcrumbs
Set oven to 175°C, if you have hot air setting, use that.
Pour boiling water over the almonds, wait a couple minutes then peel them and grind them.
Whisk the egg whites to a hard foam. Add the sugar a little at a time and blend until it is smooth. Add almond and crumbs.
Put baking paper in a round baking pan (25 cm) with removable bottom and pour in batter. Bake in the lower part of the oven for 25 min or until it’s dry. Leave to cool.
225 g butter
3.5 dl icing sugar
3 egg yolks
4 tbs cocoa
(2 tsp instant coffee powder)
1 tbs vanilla sugar (or seeds of one vanilla pod)
Stir butter until it’s soft (easier if it’s room temperature), add the icing sugar and mix well. Add the egg yolks one at a time and blend. Add cocoa powder, (coffee powder, ) and vanilla. Stir to a smooth batter.
Spread the truffle over the base. Put the cake in the refrigerator or freezer until the truffle has hardened.
100 g chocolate (dark or milk chocolate whichever you prefer)
Melt the chocolate for example in a soup plate over hot water. Spread the chocolate over the cake and put it back in the refrigerator or freezer.