Almond Base with Chocolate Cream and Whipped Topping

This is a classic and truly delicious celebration cake with a crispy almond base, rich chocolate cream, and airy whipped cream on top. The cake is perfect for holidays as well as birthdays or whenever you want to serve something extra special with coffee.

Base (almond meringue)

• 6 egg whites
• 250 g sugar
• 180 g ground almonds

Chocolate Cream

• 6 egg yolks
• 150 g sugar
• 80 g dark chocolate
• 0.5 dl cream
• 150 g butter (room temperature, diced)
  
  
  Topping
• 2.5 dl heavy cream
• Fruits and berries of your choice

1. Make the base

1. Whisk the egg whites until they start to foam.
2. Add the sugar gradually while whisking until you have a stiff and glossy meringue.
3. Gently fold in the ground almonds.
4. Spread the batter evenly over a baking sheet lined with parchment paper. It is not necessary to spread the batter all the way to the edges of the sheet; the most important thing is that the base has an even thickness across the surface.
5. Bake in the middle of the oven at 180 °C for 25–30 minutes.
6. Cool first on the counter, then preferably in the freezer (this makes it easier to remove the parchment paper).
7. Cut the base into two equal parts.

2. Make the chocolate cream

1. Combine the egg yolks, sugar, and cream in a saucepan.
2. Heat over medium heat, stirring until the mixture thickens (do not boil).
3. Remove the saucepan from the heat and stir in the chopped chocolate until it melts.
4. Add the butter gradually, stirring until you have a smooth cream.

3. Assemble the cake

1. Place one base on a serving plate and spread half of the chocolate cream over it.
2. Place the other base on top.
3. Spread the remaining chocolate cream over the top.

4. Top the cake

1. Whip the heavy cream to soft peaks.
2. Spread the cream over the cake.
3. Garnish with fruits and berries of your choice.

This is a cake that quickly becomes a favorite around the table. It is suitable for all pleasant occasions.