Caracas Au Chocolat

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Caracas Au Chocolat


Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 8
  • 150g flour

  • 140g sugar

  • 6 eggs

  • 2 tbsp cocoa powder

  • 500ml water

  • 250g sugar

  • 200g flaked almonds

  • 500ml whipped cream ( chocolate flavoured)

  • 500ml whipping cream

  • 500g chocolate

  • 20g butter


  • Make the sponge cake . First whisk the eggs and 140g sugar until light and fluffy
  • Gently fold in flour and cocoa powder
  • Pour batter into a prepared cake pan
  • Bake in a pre-heated oven at 180°C for 25-30 mins
  • Meanwhile , melt the chocolate over a double boiler.
  • Add the whipping cream and butter to the melted chocolate and mix well .
  • Leave aside to cool .
  • Make the syrup . Bring water and sugar to a boil . Simmer until all sugar had dissolved .
  • Divide the syrup in half . Leave one to cool.
  • Add the flaked almonds in the remaing syrup and leave to soak for aboug 5 - 10 mins.
  • Drain the almonds and place them on a baking tray line with parchment paper . Toast the almonds in the oven until golden brown . Or you can also do it on a pan over low heat .
  • Cut the sponge cake into 2 or 3 layers
  • Moisten each layer with the remaining syrup.
  • Fill each layer with whipped cream
  • Frost the cake well .
  • Cover the sides of the cake with the almonds .
  • Drizzle the chocolate ganache over the cake .
  • Chill before serving
  • You can decorated the top as you like