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  • Almond and Chocolate Delight

Almond and Chocolate Delight

7 Ingredients
25 Min
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Ingredients(10 people)
Biscuit Layer
180 g almonds
5 medium eggs
125 g sugar
2 tbsp bitter cocoa powder (± 30 ml)
 
Mousse
180 g dark chocolate (50-55% cacao)
250 ml heavy cream (chilled)
1 tbsp icing sugar (± 15 ml)
1
Step

Preheat the oven to 180°C / Th 6.

2
Step

Using the FusionMaster Grater: Fine Cone, grate the almonds.

3
Step

In the EZ Mix N Store 2L, using the KPT Whisk, mix the egg yolks with half of the sugar until the mixture becomes white. Add the cacao and mix again.

4
Step

Using the Speedy Chef, beat the egg whites until stiff. Add the remaining sugar and whisk for a few more seconds.

5
Step

Using the Silicone Spatula, gently fold the contents of the Speedy Chef and 150 g of grated almonds into the egg yolks in the EZ Mix N Store.

6
Step

Place the Silicone Baking Sheet with Rim on a cold oven rack and spread the mixture evenly on the whole surface.

7
Step

Sprinkle with the remaining grated almonds (30 g) and bake for 22 min.

8
Step

Allow to cool, then unmold.

9
Step

Break the chocolate into pieces and place it into the MicroCook Pitcher 1L. Cover and microwave for 2 min. 30 sec. at 360 watts. Allow to stand for 2 min. then stir and if needed microwave again for 30 sec.

10
Step

In the clean Speedy Chef, beat the chilled heavy cream until stiff. Add the icing sugar and whisk for a few more seconds. Using the Silicone Spatula, fold the melted chocolate into the whipped cream.

11
Step

Cut the cake in 2, then using the Squeeze It or Decorating Bag fitted with the star nozzle, pipe the chocolate mousse on 1 of the two halves. Place the second half on top of the mousse and refrigerate for at least 2 h.

12
Step

Take out of the fridge and leave at room temperature for 15 min. before serving.

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