1 cup whole milk
1 cup fresh whipping cream
300g dark chocolate, chopped
1/3 cup ground almonds
1 envelope unsweetened gelatin, white
1 package pre-made cake mix (400g)
For the praline
2 cups sliced almonds
1 cup water
Melted butter for greasing
1 cup toasted almond meal, without skin
1 cup whole milk
1 cup fresh whipping cream
300g dark chocolate, chopped
1/3 cup ground almonds
1 envelope unsweetened gelatin, white
1 package pre-made cake mix (400g)
For the praline
2 cups sliced almonds
1 cup water
Melted butter for greasing
1 cup toasted almond meal, without skin
In a saucepan, bring to heat the milk, whipping cream, chocolate, and ground almonds until the chocolate melts. Reserve
In a bowl, hydrate the gelatin according to package instructions
Combine with the chocolate cream, mix well, and refrigerate for 30 minutes or until slightly thickened
On a surface, open the cake mix and use it to line a 20cm diameter mold
With a fork, make holes in the dough, line with parchment paper, and top with coffee beans
Bake in a moderate oven (180°C) preheated for 20 minutes
Remove the parchment and bake for an additional 20 minutes or until lightly golden
Let cool, fill with chocolate cream, and refrigerate until set
Prepare the praline
Bring to boil the sliced almonds and water in a saucepan, stirring constantly, until the almonds dissolve
Stop stirring and cook for an additional 10 minutes or until reaching the desired caramel consistency
Pour onto a smooth surface greased with butter, spread evenly, and let cool
Break into pieces, process quickly, and reserve
Process the toasted almond meal and mix with the caramel
Decorate the cake with the praline and serve.