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Almond cake with chocolate cream

Do you also have days like this where things just don't work?

Here it started quite harmlessly - the baking powder had smuggled itself onto the ingredients picture without authorization, but I only noticed this when I had already cracked the eggs and the ground almonds were mixed and the chocolate was already in the water bath with the butter melted away, I could no longer recreate the before picture.

But when I wanted to whip the cream, I was surprised at some point, it didn't and didn't solidify...?!? Well, then I realized that I had gotten cooking cream instead of whipping cream. So go back and get the real cream... it really wasn't my day!

But the cake still tastes really good!

Ingredients

For the ground

4 egg whites
200 g brown sugar
200 g ground almonds

For the cream

50 g butter
150 g dark chocolate
4 egg yolks
60 g powdered sugar
120ml whipping cream


Preparation

Preheat the oven to 325 °F (160 °C) upper/lower heat.

Separate the eggs.

For the cake base, beat the egg whites until stiff, then carefully fold in the sugar and ground almonds and mix everything into a nice dough.

Pour the dough into a springform pan lined with baking paper (approx. 24 cm in diameter), smooth it out...

...and bake in a preheated oven at 325 °F (160 °C) upper and lower heat for about 30 minutes until the base is beautifully golden brown (test with a toothpick!).

Then take the base out of the oven and let it cool down very well.

For the cream, carefully melt the butter and chocolate in a water bath.

Mix the egg yolks with the powdered sugar...

...and fold in the chocolate-butter mixture.

Whip the cream until stiff and fold in carefully.

Now pour the cream onto the floor and smooth it out...

...and decorate with fresh fruit to taste.

Then put the cake in the cold for at least 4 hours until the cream has set somewhat.

Then serve the cake well chilled, with fresh cream and fresh fruit to taste. Bon appetit!

[Translated from here.]