Epiphany Chocolate and Almond Cake
Recipe by Chef Sylvain - Vive la pâtisserie !
An elegant cake for the Epiphany season, made with traditional puff pastry and a rich chocolate, almond and rum cream. Easy to make at home with detailed steps, this dessert will impress your guests while remaining accessible.
MediumFrenchServes 9
Printable version with shopping checklist
Source Video
1h 38m
Prep
46m
Cook
17m
Cleanup
2h 41m
Total
Cost Breakdown
Total cost:$11.40
Per serving:$1.27
Critical Success Points
- • Mix butter and chocolate without overheating
- • Incorporate the eggs one by one to avoid separation
- • Achieve a uniform pastry thickness of 3 mm
- • Properly seal the two pastry discs
- • Chill in the refrigerator for 10‑12 hours
- • Pierce the pastry before baking to avoid bubbles
Safety Warnings
- • Be careful handling hot melted chocolate to avoid burns.
- • Use the oven with caution; wear kitchen gloves if necessary.
- • Do not serve to children under 5 due to the presence of alcohol.
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