Almond Cake with Chocolate Ganache

This is a very delicious and versatile cake. We serve it layered with a variety of different fillings: berries and whipped cream, raspberry preserves, Chocolate Ganache, or orange marmalade lightened with whipped cream to name a few. Top with either Chocolate Ganache or whipped cream. Almond Cake is also a delightful base for strawberry shortcake.

INSTRUCTIONS:

ALMOND CAKE

• 1/2 cup butter
• 1 cup honey
• 3 eggs, separated, plus 1 additional egg white
• 1/2 cup plain yogurt
• 1 teaspoon almond extract
• 1 cup unbleached white flour
• 1 1/2 cups ground almonds
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

CHOCOLATE GANACHE

• 6 ounces unsweetened chocolate
• 1 cup heavy cream
• 1/2 cup honey
• 1 teaspoon creme de cacao

INSTRUCTIONS:

ALMOND CAKE

1. Preheat oven to 350°.
2. Cream butter. Add honey, and beat until creamy. Add 3 egg yolks, yogurt, and almond extract. Beat until well-blended.
3. Combine flour, ground almonds, baking soda, baking powder, and salt in a separate bowl. Stir dry ingredients into butter mixture.
4. Whip the 4 egg whites until stiff. Gently fold the egg whites into the batter with a spatula.
5. Butter and flour two 9-inch cake pans. Pour batter into the 2 pans.
6. Bake for 25 to 30 minutes. Cake is done when a cake tester inserted in the center comes out clean. Let cool before taking out of pans.
7. Cool layers completely before filling. Place filling between layers and top with whipped cream or Chocolate Ganache; the Chocolate Ganache will drip down the sides. We leave the sides unfrosted.

CHOCOLATE GANACHE

1. Melt chocolate in a double boiler. Remove from the heat, and cool to room temperature.
2. Warm the cream in a saucepan over low heat until just warm. Do not let it boil.
3. Stir honey, creme de cacao, and warmed cream into chocolate. Stir gently with a spoon until well-combined.
4. Whisk ganache for about 30 seconds until it lightens in color and looks silky. Do not overbeat. Ganache will thicken as it cools. Keep at room temperature. You can make this ahead of time and keep in the refrigerator, but bring it to room temperature before serving.
5. For a nice cake or pastry filling, combine Chocolate Ganache in a mixing bowl with 1/2 cup heavy cream. Beat until ganache thickens and forms soft peaks. Do not overbeat or it will become grainy.
6. Or, for an elegant and delicious way to serve Chocolate Cake , mix half of the Chocolate Ganache with 1/2 cup heavy cream, use this mixture as a filling, and reserve the other half for the cake’s top. Let some of the ganache flow over the edges. It will have a silky sheen after it sits for a few minutes.