Halloween Almond Log with Chocolate Ganache (GF)
What is wonderful about all bonCOOK™ Flexipan® Products is that you do not need to grease, use butter or oil, NOTHING EVER STICKS to your mold and tray! Even a gluten free cake!
Check out more Halloween Recipes HERE!
I hope you will enjoy it as much as I did! Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Halloween Almond Log with Chocolate Ganache (GF)
Equipment
Ingredients
ALMOND CAKE
- 4 1/2 tbsp (65 g) butter (Melted)
- 1/2 cup (100 g) sugar
- 3 eggs
- 1 tsp (5 g) vanilla bean paste
- 2/3 cup (150 g) almond flour
DARK CHOCOLATE GANACHE
- 2 oz (55 g) dark chocolate chips (Melted)
- 1/4 cup (60 g) heavy whipping cream
Instructions
- Place your Flexipat® Log Mold on the top of your Small perforated baking sheet.
- Preheat oven to 350F/180C.
ALMOND CAKE PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk the eggs and sugar together. Add the cooled butter, vanilla bean paste and almond flour. Mix until combined.
- Pour your batter into your Flexipat®.
BAKE!
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min). It is ready when the toothpick inserted into the center comes out clean.
- Once your Almond Cake is out of the oven, let it cool down completely in the mold before unmolding.
DARK CHOCOLATE GANACHE
- Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Pour on top of your cake and place your Halloween decorations. Enjoy & Bon Appétit!
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