Chocolate cake with almonds
150 gr grated almonds
200 gr couverture
150 gr sugar
150 gr butter
1 vanilla powder
For the cream:
500 ml cream
100 gr couverture
Melt the couverture with the butter in a benn marie.
Beat the egg yolks with sugar.
Add the mixture of couverture, almonds and vanilla.
Mix to blend together.
Beat egg whites separately and join gently to mix.
Pour into a mold.
Bake in a preheated oven at 180oC for 50 minutes.
Let the cake cool down well before serving it.
Beat the cream in a tight whipped cream.
Add the melted couverture, mix and spread it on the chocolate cake.