Chocolate Cake with Cider and Brandy
Baking and Desserts • European
Description
Chocolate Cake with Cider and Brandy
Ingredients
- Cream 15 fl oz
- 70% Dark Chocolate 5 oz
- Brandy 4 tablespoons
- Cider 3 tablespoons
- Cocoa Powder to taste
- Chopped almonds 5 oz
- Sugar ½ cup
- Farm fresh eggs 2 pieces
- Almond ½ teaspoon
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Grind the peeled almonds with sugar until the mixture becomes homogeneous, almost like sugar. Whip 4 egg whites in a mixer until soft peaks form, then add the almond extract. Gradually mix the nut-sugar mixture with the whipped egg whites until a uniform, non-crumbling mass is achieved.
Step 2
Line a baking sheet with parchment paper and spoon the dough onto it, leaving space between the cookies. Then, sift powdered sugar over the cookies and let them dry at room temperature for 2 hours.
Step 3
Meanwhile, preheat the oven to 300°F (300 degrees Fahrenheit). Place the baking sheet in the center of the oven and bake for 20–25 minutes, until the edges of the cookies are golden and they firm up. Remove from the oven and let cool.
Step 4
Break the chocolate into pieces, place it in a bowl, pour in the cream, and set the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the chocolate melts. Then remove the bowl from the pot and whisk until a cold creamy mixture forms.
Step 5
Mix the brandy with the cider and pour it into a dish. Dip each cookie one by one first in the brandy, then in the chocolate cream, and layer them at the bottom of a pudding mold.
Step 6
Spread a layer of chocolate cream over the cookies and repeat the process until there are 4 layers. Place a small plate that fits inside the mold on top and weigh it down with a 1 kg weight. Leave it in the refrigerator overnight.
Step 7
Before serving, dip the mold in hot water for 3 seconds and invert the cake onto a plate. Place the cake back in the refrigerator for 15 minutes to firm up on the outside and dust with cocoa powder.
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