200 grams roasted skin-on almonds
200 grams butter, chopped
200 grams dark chocolate, chopped (68% cocoa)
5 large eggs, separated (size 7)
200 grams caster sugar
1 teaspoon vanilla extract
finely grated zest 1 orange
200 grams dark chocolate, roughly chopped (68% cocoa)
Grease a 24cm loose bottom cake tin and fully line with baking paper.
Preheat the oven to 170ºC fan bake
Place the almonds in a food processor and chop finely but leave them with a little texture.
Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside until luke warm.
Beat the egg yolks, sugar and vanilla in a bowl until light and fluffy. Put the egg whites in a separate bowl and whisk to soft peaks. Using a large metal spoon fold the cooled chocolate, almonds and orange zest into the egg yolks then fold in the egg whites.
Pour into the tin and bake for about 40 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached, but not uncooked mixture.
Cool completely before removing the cake from the tin. Top with chocolate ganache, almonds and Valrhona pearls.Makes 1 cake.
Heat the cream in a small saucepan until just below boiling point.
Take off the heat and add the chocolate. Leaves for 1 minute then whisk until smooth. Set aside until cool and has thickened to a spreadable consistency.