Epiphany Chocolate and Almond Cake

Ingredients

• 200 g Unsalted butter (At room temperature, softened)
• 200 g 70% dark chocolate (Cut into pieces for melting)
• 150 g Caster sugar (Fine, for a smooth texture)
• 4 units Eggs (Size L, 3 for the cream, 1 for glazing)
• 100 g Ground almonds (Blanched, sifted)
• 30 ml Amber rum (About 2 tablespoons)
• 2 sheets (≈500 g) Traditional puff pastry (Thawed, no added butter)
• 1 unit Egg for glazing (Lightly beaten)

Instructions

1. Soften the butter

   Leave the butter at room temperature until it becomes creamy (about 10 minutes).

   Time: PT10M

2. Melt the chocolate

   Place the chocolate in a saucepan over a bain‑marie and stir until completely melted (5 minutes).

   Time: PT5M

3. Mix butter and chocolate

   Pour the melted chocolate into the bowl containing the softened butter and whisk until a smooth paste forms.

   Time: PT2M

4. Incorporate the sugar

   Add the caster sugar and mix quickly until fully incorporated.

   Time: PT1M

5. Add the eggs one by one

   Crack an egg, incorporate it into the mixture, whisk, then repeat with the next two eggs.

   Time: PT4M

6. Fold in the ground almonds

   Add the ground almonds and whisk for about 3 minutes until a homogeneous cream is achieved.

   Time: PT3M

7. Add the rum

   Pour the rum and mix for an additional 30 seconds.

   Time: PT30S

8. Prepare the puff pastry

   On a lightly floured surface, roll out each sheet of pastry, roll it lightly and cut into two identical squares.

   Time: PT10M

9. Form the pastry discs

   Roll each square into a disc about 3 mm thick, then cut a 26‑28 cm diameter circle on the first disc.

   Time: PT5M

10. Glaze the edge of the first disc

    Beat an egg, brush a 2 cm border around the circle with the brush.

    Time: PT2M

11. Fill with chocolate‑almond cream

    Spread the chocolate‑almond cream evenly inside the cut circle.

    Time: PT2M

12. Cover with the second disc

    Roll the second square into a slightly larger disc, place it over the filling and gently press the edges to seal.

    Time: PT5M

13. Shape the top

    Trim the excess pastry, then round the edges by tilting the knife blade.

    Time: PT3M

14. First glaze

    Brush the top of the cake (excluding the edges) with the beaten egg using the brush.

    Time: PT2M

15. Chill

    Place the cake in the refrigerator for 10 to 12 hours so the pastry relaxes and the filling firms up.

    Time: PT0S

    Temperature: 4°C

16. Prepare the second glaze

    Take the cake out 15 minutes before baking, brush again with a beaten egg.

    Time: PT2M

17. Preheat the oven

    Preheat the oven to 190 °C.

    Time: PT10M

    Temperature: 190°C

18. Score the pastry

    Draw decorative lines on the top with the knife blade, without cutting the pastry.

    Time: PT2M

19. Pierce the pastry

    Prick the pastry 4 to 5 times with the tip of the knife to allow steam to escape.

    Time: PT1M

20. Bake

    Place the cake in the oven and bake for 45 to 50 minutes, watching the coloration.

    Time: PT45M

    Temperature: 190°C

21. Cool down

    Let the cake cool on a rack for about 30 minutes before unmolding.

    Time: PT30M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g