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1
Line a cake mold with parchment paper (or grease the mold with butter, then lightly dust with flour).
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2
Melt the butter.
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3
Preheat the oven.
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4
Sift together the ingredients, then add the almond powder, sugar, and cocoa powder.
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Use a whisk to evenly combine.
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6
In a separate bowl, whisk the egg whites until they foam, then mix into the dry ingredients.
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7
Add the hazelnut paste (praline noisettes), then incorporate it into the batter.
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8
Mix in the melted butter.
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9
This is how it should look after it is evenly combined.
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10
When dripped from above, this is how it should look.
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The grainy texture of the almond powder should be visible.
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(If you prefer a more grown-up taste, add a bit of rum, brandy, or your favorite liqueur, then mix it in).
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Pour the batter into the prepared mold.
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Bake for 30 minutes at 180C.
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(The baking time will vary depending on your oven, so test with a toothpick.
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It's done when it comes out clean.)
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Once it's finished baking, remove it from the mold, and let it cool.
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Cover with plastic wrap and allow it to sit overnight.
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19
You may serve it without letting it sit overnight, but it becomes moister and more flavorful after it sits for a period overnight to a full day.
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For decoration: Break the white chocolate into a heat-proof bowl, microwave briefly, then melt until smooth in a hot water bath.
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Drip it from a spoon onto parchment paper into desired patterns, then chill in the freezer to harden.
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22
I recommend slicing the cake right before serving, so that the moisture is maintained.
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Wrap a plate in plastic wrap, then lay chopsticks across the plate, then lay the cake slices on top.
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Melt the chocolate coating in a hot water bath, then spoon it over the slices.
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(Feel free to make it striped, checked, or your own coating design.)
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If using bar chocolate, by mixing in 10% the weight of chocolate with vegetable oil, you will have an easy chocolate coating without the need to temper it.
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The chocolate will harden immediately if you put it in the refrigerator.
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Once the chocolate hardens, use a knife to pick up the white chocolate decoration, and place them on the cake.
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29
If you use your fingers, the white chocolate will melt, so use a knife or similar implement to transfer.
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30
When gifting this cake, use melted chocolate to affix the decorations to the cake to prevent slipping.
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31
I recommend using a toothpick or similar implement.
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It's ready to serve.
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You may also use your favorite molds, such as pudding or madeleine molds.
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If using madeleine molds, bake for as long as 12 minutes.
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Be careful not to over bake.
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36
I wanted to enjoy the bitterness of the cocoa powder, so that is how I came up with this recipe.
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37
For those who prefer more sweetness, add more sugar.
