Chocolate Nut Layer Cake

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Chocolate Nut Layer Cake

Yield: 1 8″ cake

# of Servings: 8 to 10

Difficulty: Moderate

Ingredients:
Ganache:

1 lb. chocolate, 61% to 64%, wafers, or chopped into pieces
1 pint (16 fl oz) heavy cream

Cake:
1 recipe Nut Torte

D©cor:
1 cup (4 oz / 113 g) chopped sliced almonds

Special tools and equipment: 

• 8″ cardboard cake circle
• Icing spatula
• Plastic pastry bag (21″) with star tip

Pre-recipe preparations:

• The cake may be a baked a day ahead, at the same time as the ganache. 

Directions:

Ganache: 

1. Bring the heavy cream just to the simmer in a heavy-bottomed saucepan. Remove from the heat. 
2. Add the chocolate, all at once, and cover for 5 minutes.
3. Whisk gently until the chocolate is totally dissolved.
4. Pour into a clean, wide container, such as a square Pyrex pan. Press a piece of plastic film against the ganache to prevent a film from forming. Let sit overnight at room temperature. 

Baking the cake:

1. Bake the Nut Torte and let thoroughly cool. Alternatively, bake it a day ahead, and wrap well in plastic wrap, Or, bake it up to two weeks ahead, and store in the freezer. 

Finishing:  

1. Using a long, serrated knife, cut the cake into 3 layers. Place the bottom layer on a cardboard circle.
2. Spread a ¼” thick layer of ganache on the bottom layer. Place the middle layer over it, and spread the middle layer with another ¼” of ganache. Place the top layer on and press down gently. 
3. Crumb coat the entire cake by spreading a very thin layer of ganache over it. Let sit for at least one hour, until the outer layer feels totally set. 
4. Finish covering the cake with the ganache, saving a little for the rosettes. Pipe rosettes on top of the cake.  
5. Press crushed almonds long the bottom of the torte.
6. Place on a serving plate. Cake should be served and stored at room temperature.