Flourless Chocolate Almond Cake with Dark Mocha Ganache
Posted: 21 May 2011 09:27 AM   [ Ignore ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

I post this cake every so often, seems I never tire of making (and eating) it. It’s the Bittersweet Cocoa-Almond Genoise from the Cake Bible, which Rose adapted from Maida Heatter’s Queen Mother’s Cake.

This time I wanted to highlight a particularly happy combination of dark mocha ganache with the cocoa, toasted almond and butter flavors of the cake. This ganache is good in that it doesn’t overpower the cake and isn’t too sweet, which is the problem with the vast majority of potential toppings (except for whipped cream). The ganache is a little soft and needs at least 12 hours to set, but it had to be that way in order for the flavors to be the right match for the cake.

Here are the ganache particulars, the portion is only just enough for the presentation in the photo (I think I had about a tablespoon of ganache left in the piping bag).  Basically, it is Rose’s dark ganache made with 52% chocolate, extra butter and espresso subbed for part of the cream.  The extra butter and the relatively low 52% chocolate help keep the ganache from overpowering the cake. 

100g 85% chocolate (preferably Green & Black’s so it has plenty of cocoa butter and isn’t overly intense)
64g sugar
    (or you can use 164g of 52% dark chocolate, such as Callebaut, and omit the sugar)
164g heavy cream
3 Tblspn butter, softened
1/2 tsp vanilla
2 Tblspn brewed espresso (I use Illy made in a bialetti stove top maker)

It’s made in the usual way, process the chocolate in the FP until fine, dissolve the sugar in boiling cream and add to the running FP. Transfer to a bowl and stir in the rest of the ingredients, allow to set undisturbed for 12-24 hrs.

Sorry the slice photo is so blurry, maybe one of these days I’ll start using something other than non-HD video to take close-ups! I still included it to try and give some idea of the texture of the cake- dense like most flourless cakes, yet with a discernible crumb that makes it seem more cake-like than the ones that are more like fudge or custard.

Image Attachments
BCAG with dark mocha ganache.jpgVideo 3 0 00 03-26.jpgBCAG texture.jpg
 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 21 May 2011 09:58 AM   [ Ignore ]   [ # 1 ]
Sr. Member
RankRankRankRank
Total Posts:  210
Joined  2009-10-01

Absolutely beautiful.

Profile
 
 
Posted: 21 May 2011 11:59 AM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  903
Joined  2009-05-25

Decadence in a photo, Julie!

Profile
 
 
Posted: 21 May 2011 12:34 PM   [ Ignore ]   [ # 3 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3148
Joined  2010-04-25

Julie, that is beautiful! Thank you for the ganache recipe to go along with this cake.  I just love this paraticular ‘trademark’ piping of yours!

Profile
 
 
Posted: 21 May 2011 07:32 PM   [ Ignore ]   [ # 4 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  223
Joined  2009-11-20

Julie, Your Flour less Chocolate Almond Cake with Dark Mocha Ganache is flawless. Would truly love to have a very large slice of this stunning cake.  smile

Profile
 
 
Posted: 21 May 2011 09:46 PM   [ Ignore ]   [ # 5 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

K1B1, Sherrie, Anne and Dar, thanks so much for the kind words!  Dar, there’s a slice with your name on it in my freezer smile

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 21 May 2011 11:48 PM   [ Ignore ]   [ # 6 ]
Jr. Member
Avatar
RankRank
Total Posts:  49
Joined  2011-03-16

Your cake is gorgeous.  I bet it tastes delicious, too!  Yum!!!

Profile
 
 
Posted: 22 May 2011 01:33 AM   [ Ignore ]   [ # 7 ]
Sr. Member
RankRankRankRank
Total Posts:  378
Joined  2010-04-09

Love the height on the genoise!!

Profile
 
 
Posted: 22 May 2011 02:45 PM   [ Ignore ]   [ # 8 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

funky and loopy, thanks!

Loopy, this is a six-egg genoise but with plenty of heavy butter and ground almonds, so it ends up being about 1.5” tall before frosting.  Well, six eggs in theory, in practice it was 5 whites and 8 yolks to get the right weights.

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 22 May 2011 06:53 PM   [ Ignore ]   [ # 9 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  939
Joined  2009-09-16

Julie,  your cake looks amazing.  I just love your piped shells on top.  So very elegant.  I think I will have to try this cake soon, your description of it is making my mouth water.

Profile
 
 
Posted: 23 May 2011 10:48 AM   [ Ignore ]   [ # 10 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

Thanks so much, Liza! smile

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 26 May 2011 07:32 AM   [ Ignore ]   [ # 11 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  223
Joined  2009-11-20

Julie, Which tip did you use to make your pretty shell design? smile

Profile
 
 
Posted: 26 May 2011 11:59 AM   [ Ignore ]   [ # 12 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

Dar, any large french tip will work, but the exact one I used is the PF16 (PF stands for petite four, and there are 16 points to the star) with an opening of 11 mm from Matfer:  http://www.foodservicewarehouse.com/matfer/167086/p368657.aspx

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 31 May 2011 12:12 PM   [ Ignore ]   [ # 13 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1031
Joined  2007-11-21

Hi Julie!
I haven’t been online much lately, just signed in and saw this post.  Looks amazing!

Profile
 
 
Posted: 31 May 2011 12:20 PM   [ Ignore ]   [ # 14 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

Thanks, friend! smile

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
   
  Back to top