Chocolate Almond Cakes
17th day of Advent
- 215g tempered milk
- 215g Wheat flour Type 700
- 20g Yeast
Mix these ingredients and allow it to rise for 60 minutes.
- 285g Wheat flour Type 700
- 40g Yolks (2)
- 100g Honey
- 90g Soft butter
- 10g Salt
- 5g Stollen spice
- 80g Whole almonds
Knead the pre-dough with the wheat flour, yolks, honey, soft butter, salt, and stollen spice into a smooth dough. At the end the whole almonds are mixed in. Then cover and let hte dough rise for 60 minutes.
While the brioche dough is maturing, the chocolate dough is rolled out 3mm thin. Grease the muffin tins and line the base with the rolled out linzer dough. Divide the brioche dough into 45g pieces, roll them into round balls and then place on top of the rolled out linzer dough and allow to proof.
Once they reach ¾ proof, brush with egg and cover with another piece of chocolate shortcrust. Then the dough is baked at 180-190°C /about 15 minutes.
After baking let the cool in the form for 10 minutes. Once removed from the form, place on a cooling rack.
- 250g Meringue (see recipe here)
Apply the whipped meringue to the baked pieces in a “rustic” fashion. These are then either baked in the oven at 250°C to caramelize or with a blow torch.
- 70g Cornflakes
- 70g Slivered almonds
- 50g Liquid chocolate / Robe-Noire
Mix the cornflakes and slivered almonds with the melted chocolate. Portion small heaps onto baking paper and allow to dry. Once these are dry they are placed on top of the caramelized brioche.