Moist Almond & Chocolate Cake
 

• 325 gram raw (natural) whole almonds with the skin intact
• 300 gram powdered sugar
• 30 gram good quality unsweetened cocoa powder
• 1-2 teaspoon vanilla bean paste
• 1 teaspoon espresso powder
• a large pinch of fine sea salt
• 250 gram whole eggs, at room temp

Chocolate Custard & Buttercream frosting

• 150 gram superfine sugar     
• 6 large egg yolks                       
• 1 teaspoon vanilla bean paste, optional
• a pinch of salt
• 1 teaspoon instant espresso powder, optional
• 150 gram heavy cream
• 150 gram dark chocolate 66%          
• 175 gram salted or unsalted butter semi-cold 16C°/60F° 

To better synchronize the downtime in both recipes, start making the chocolate custard first ( before you whip the frosting into a fluffy chocolate cloud), then make the moist almond chocolate cake.
 

Chocolate Custard & Buttercream frosting
 

• Place 150 grams good quality dark chocolate in a small bowl or measuring mug and set aside.
   
• In a medium saucepan, combine 150 grams sugar, 6 large egg yolks, one teaspoon of vanilla bean paste, one teaspoon espresso powder, a large pinch of fine sea salt, and 150 grams of heavy cream; give it a quick whisk.
   
• Place the saucepan over low-medium heat and stir constantly with a wooden spoon/whisk or spatula until the yolk/cream mixture coats the back of the spatula. If the mixture starts to boil, immediately pull the saucepan off the stove, but continue to whisk as the custard mixture must thicken a bit. (82°C/180°F).
   
• When ready, pour the custard mixture over the dark chocolate, let stand for 2 minutes, then stir in the middle of the bowl using a thin spatula or an immersion stick to emulsify the mixture until the chocolate mixture is smooth. Using an immersion stick gives it an extra creamy final texture.
   
• Pour into an airtight container. Immediately cool in the refrigerator until cold, about 1 hour. While resting in the fridge, the chocolate custard mixture will firm up.
   
• Cut 175 grams salted or unsalted semi-cold butter into small cubes. Working with semi-cold butter produces a better final texture on your buttercream.
   
• In the bowl of a stand mixer fitted with the paddle attachment, mix the 150-gram butter on high speed; the butter needs to be aerated- it should be light, fluffy, and a few shades paler than when you began. Use a silicone spatula and scrape the side and the bottom of the bowl.
   
• Add the cold chocolate custard, then turn your mixer to medium-high speed for a 3-5 minutes. This will lighten the buttercream texture and make it creamy. You’ll notice your custard chocolate buttercream frosting lightens in color quite as you beat it, but it will also darken after it sits out a bit.
   
• Use it immediately to spread onto your cake.
   
• Keep leftovers in the fridge in an airtight container for up to 3 days; let stand at room temperature and re-whip it in a standing mixer until it is smooth and fluffy again before using.

Moist Almond & Chocolate Cake

• Adjust the oven rack to the middle position and preheat the oven 30 minutes before baking to 175C° ( 350F°).
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform and line it with parchment paper. You can also use a tart pie tin, as I use 23 cm (9 inches) with a loose base.
   
• Bakers tip; "Grind the 325-gram raw almonds with the skin intact with an almond grinder, if you have one. You can also use a food processor with a blade, but be careful not to run it for too long so that the fat in the almonds separates. Alternatively, you can buy pre-ground almonds (not almond flour)." "I prefer that the almonds are not completely finely ground but that there are still some slightly larger pieces. 
   
• In a mixing bowl using the paddle attachment, combine 325-gram ground almonds, 300-gram powdered sugar, one teaspoon of espresso powder, a large pinch of fine sea salt, one or two teaspoon of vanilla bean paste, and 250-gram eggs. Mix only until the mixture is combined and even, about – 30 seconds. The mixture is very thin. Pour into the prepared tart pie tin or springform.
   
• Bake in the center of the oven until the top feels firm. It takes about 25 to 35 minutes. 
   
• Cool at room temperature on a wire rack until no trace of warmth remains-about 60 minutes.
   
• As soon as the almond cake is cool, spread a thick layer of chocolate custard & buttercream frosting on top, using an offset spatula to spread it into an even layer.
   
• Leave the cake in the fridge overnight to get a moist fudge-like consistency.
   
• Leftovers keep well in the fridge in an airtight container for up to 5 days.