Chocolate-almond cake

Step 1/5

• 50 g heavy cream
• 50 g white chocolate
• 7½ g golden syrup
• 25 g unsalted butter
• salt

• pot
• whisk
• cutting board
• knife
• bowl (large)
• plastic wrap

Add heavy cream to a pot and bring to a simmer, whisking constantly. Chop white chocolate and add to to a large bowl. Add warm heavy cream and whisk to combine. Add golden syrup, butter, and salt. Whisk until fully combined, cover with plastic wrap, and let rest in the fridge for approx. 90 min.

Step 2/5

• 1 egg whites
• 18⅓ g sugar
• 38⅓ g ground almonds
• 6⅔ g unsalted butter
• salt

• oven
• bowl (large)
• hand mixer with beaters
• rubber spatula
• baking pan (9x5 in.)
• parchment paper

Preheat the oven to 175°C/350°F. Add egg whites and a pinch of salt to a large bowl and beat with a hand mixer. Add sugar and beat until stiff peaks form. Fold in ground almonds, then gently fold in melted butter. Transfer batter to a parchment-lined baking pan and smooth the top. Bake for approx. 20 – 25 min., then let cool completely.

Step 3/5

• cutting board
• knife

Meanwhile, beat cooled cream mixture with a hand mixer for approx. 15 sec., then stir until thick. Remove the cooled cake from the baking pan and cut in half. Add the bottom half of the cake back to the baking pan. Spread half of the cream on top, add top half of the cake, and spread remaining cream on top. Let rest in the fridge for approx. 60 min.

Step 4/5

• 16⅔ g Daim bars
• 33⅓ g milk chocolate
• ⅓ tsp vegetable oil

• heatproof bowl
• pot
• rubber spatula

Meanwhile, chop Daim. Melt milk chocolate in a heatproof bowl over a pot with simmering water. Add oil, stir chocolate, and remove from the heat once smooth and completely melted. Add chopped Daim and stir to combine.

Step 5/5

• offset spatula

Remove cooled, filled cake from the baking pan and transfer to a serving plate. Add Daim-chocolate mixture on top. Spread the chocolate all over the top and sides of the cake. Keep in the fridge until serving and enjoy cold!

Enjoy your meal!