This gluten free and super moist almond cake with fresh raspberries on top of a silky Jivara milk chocolate ganache is a winner!
Almond cake with Jivara milk chocolate ganache
200 g almonds, whole or blanched
170 g butter, softened
1 pinch of salt
200 g sugar
1 organic lemon, zest of
Extra butter for the cake tin
Milk chocolate ganache
200 g Jivara 40% milk chocolate from Valrhona Jivara
1 dl heavy cream
10 g glucose syrup
For the topping:
Finely chop the almonds in a blender or food processor. Move the finely chopped almonds to a bowl, add the butter and salt and mix to combine. Separate the eggs in yolks and white. Whisk the yolks light and fluffy with 150 g of sugar. Fold the yolks into the almond mixture. Beat the egg whites until stiff with 50 g sugar. Gently fold in 1/3 of the egg whites to the almond batter and then the rest. Pour the almond batter into a buttered heart shaped cake tin or a round cake tin (22 cm) lined with parchment paper. Bake the cake in the oven for about 40 minutes at 180 degrees celcius. Cool down the cake before turning it onto a serving plate.
Milk chocolate ganache:
Finely chop the milk chocolate and put it into a bowl. Bring the cream and the glucose syrup to the boil in a small pan. Pour the hot cream onto the chocolate. Let is sit for two minutes and then stir using the same circular motion from the centre and out until the chocolate and cream unite in a beautiful ganache. For a silkesmooth finish you can use a hand blender at the end. Let the ganache rest in the refrigerator for about 45 minutes and then spread it on the cake.
Decorate with fresh raspberries and enjoy the cake with a nice cup of coffee.