Skip to main content

Almond chocolate celebration cake

 Preheat oven to 350. Put parchment circle at the bottom of a 10 inch spring foam pan, and grease the bottom. Separate 6 extra large (or 7 large) eggs. Mix yolks with 1 stick of room temp butter. In a mixer, start whipping egg whites. Stream in sugar (3/4 cup +1 tbsp + 1 tsp). Whip until it’s a stiff meringue. Add a dash of almond extract. Fold in the yolk and butter mixture and fold in  11/4 cup of almond flour + 1/2 cup fine breadcrumbs. Add the batter to the pan and bake until done. About 20-25 mins. Cool. 

Mix about  cup each of milk and semi sweet chocolate and add 8 oz whipping cream. Microwave and make ganache and refrigerate for several hours. Whip in a mixer to make the frosting. 

Slice the cake, put frosting in the middle and also frost the top of the cake. Pipe a few roses and then decorate with lots of candies. 


https://mrchocolate.com/blogs/recipes/chocolate-almond-celebration-cake-recipe



Comments

Post a Comment

Popular posts from this blog

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
2 comments
Read more

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma...
2 comments
Read more

Special Italian Dinner

For my dear husband's birthday. It was a nice candle light dinner, with pictures posted on WhatsApp :-) Got lots of requests for describing the food, so I figured it would be nice to break it down...and admit that it wasn't really as fancy as it seemed...and to make it easier for cousins back home to replicate some of the recipes The Menu: - Olive Ciabatta (bought from WholeFoods..any nice crusty bread is good) with herb oil (olive oil, salt, red pepper flakes, just a very small pinch of fresh herbs - oregano and rosemery) - Antipasto (it's basically small, tasty bites). At some nice grocery stores, they have a large selection of anti pasto to buy, so I just select mine from there and arrange it on a plate at home. Any small, cured or pickled foods are good. This time I used marinated artichoke hearts with roasted red peppers, garlic and tomatoes poached in olive oil, olives, and pickled sweet peppers stuffed with goat cheese. Some of these are easy to make at home. ...
1 comment
Read more