Chocolate Almond Celebration Cake Recipe
Jan 17, 2022
The secret is out; now you can make Jacques Torres' Almond Celebration Cake at home. This easy-to-make layered sponge cake will have all your guests coming back for seconds... and asking for your recipe.
For the Almond Sponge Cake:
- 7 egg yolks
- 1 stick plus ½ tablespoon (123 grams) butter, at room temperature
- 7 egg whites
- ¾ cup plus 1 tablespoon plus 1 teaspoon (160 grams) sugar
- 1 ¼ cups (155 grams) ground almonds (almond flour) or cornstarch
- ½ cup plus 2 teaspoons (42 grams) plain breadcrumbs (it's okay to use store-bought)
For the Chocolate Cream Base:
- 1 quart heavy cream
- About 4 cups milk chocolate discs (or 474 grams)
- Preheat the oven to 350°F. Line a sheet pan with parchment paper and place a 9-inch ring in the center.
- For the almond sponge cake, mix the egg yolks and butter in a medium bowl with a whisk and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and gradually add the sugar to make a meringue.
- With a rubber spatula, combine the yolk and butter mixture into the meringue, then fold in the almond flour and breadcrumbs.
- Pour the cake batter into the 9-inch ring and bake for 30 minutes. Let the cake cool to room temperature.
- Run a paring knife along the inside of the ring to separate the cake. Remove the ring, place the cake on a plate and cover it with plastic wrap. Store in the fridge overnight.
- For the chocolate cream base, in a large saucepan, bring the heavy cream to a simmer, then turn off the heat. Add the chocolate and whisk until completely melted and incorporated. Pour the mixture into an airtight container, let cool a bit, then store it in fridge, covered, overnight.
- When you're ready to assemble the cake, use a serrated knife to cut the cake horizontally into three layers as evenly as possible.
- Pour the chocolate cream into the bowl of a stand mixer fitted with the whisk attachment and mix until light in texture. Do not overmix.
- Set one cake layer on a cake plate or cake stand. Using a piping bag or offset spatula, spread a ½-inch-thick layer of chocolate cream on the top. Repeat two more times with another layer of cake and more chocolate cream.