- 8 eggs
- 200 g flour
- 800 g sugar
- 600 g 70% cocoa chocolate
- 100 g dark cocoa powder
- 1000 ml liquid cream
- 800 ml water
- 50 ml vanilla essence
- 100 g toasted almonds
- 10 g gelatin
- 600 ml milk
- 200 g butter (82% fat)
- 50 g cornstarch
Beat the eggs and sugar together for about 10 minutes until fluffy. Gently fold in 200 g of flour with a spatula. Divide the batter into three equal parts for baking.
Bake each part separately in a lined baking tray, creating three thin cake layers. Meanwhile, heat 450 g sugar with 500 ml water until boiling to make syrup. Cool, then add vanilla essence.
For the first cream, heat 1000 ml liquid cream until boiling. Remove from heat, add 200 g chopped 70% cocoa chocolate, and stir until melted. Cool and whip until light and spreadable.
For the second cream, combine 600 ml milk, 400 g sugar, 50 g cornstarch, and 200 g high-cocoa chocolate in a saucepan. Heat until the mixture thickens and boils, then remove from heat to cool.
Whip 200 g butter until smooth. Gradually add the cooled chocolate cream to the butter, mixing until fully incorporated. This forms a rich second cream for the cake filling.
Assemble the cake by layering the baked cake sheets, alternating with the two creams. Sprinkle toasted almonds between layers or on top to add a crunchy texture and enhance flavor.
Refrigerate the assembled cake for several hours or overnight to set. Serve chilled for a delicious, moist chocolate cake with creamy fillings and a hint of vanilla and almond crunch.