Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup ground almonds
- 1 tsp vanilla extract
- 1/2 tsp salt
- 6 egg whites
- 1/2 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Double boiler
Step-by-step instructions:
1. Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper.
2. In a large bowl, cream together butter and 1 cup granulated sugar until light and fluffy.
3. Add flour, ground almonds, vanilla extract, and salt. Mix until well combined.
4. Divide the mixture between the two prepared pans and spread evenly.
5. Bake for 20-25 minutes or until golden brown. Let cool completely.
6. In a large mixing bowl, beat egg whites until soft peaks form.
7. Gradually add 1/2 cup granulated sugar and cream of tartar, beating until stiff peaks form.
8. Place one cake layer on a serving plate. Spread half of the meringue on top.
9. Place the second cake layer on top of the meringue. Spread the remaining meringue on top and around the sides of the cake.
10. In a double boiler, melt the chocolate chips and heavy cream until smooth. Let cool slightly.
11. Pour the chocolate ganache over the cake, spreading it evenly.
12. Chill the cake for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories: 460
Fat: 32g
Carbohydrates: 40g
Protein: 5g
Substitutions for ingredients:
- Almonds can be substituted with hazelnuts or pecans.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add chopped nuts or dried fruits to the cake batter.
- Use different flavors of chocolate for the ganache, such as mint or raspberry.
- Top the cake with fresh berries or whipped cream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use room temperature egg whites for the meringue.
- Chill the cake before slicing for cleaner cuts.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Garnish the cake with chocolate shavings or fresh berries.
Garnishes:
Chocolate shavings, fresh berries, whipped cream.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the meringue is too runny, beat it for a few more minutes until stiff peaks form.
- If the cake is too dry, brush it with simple syrup before adding the meringue.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Sans Rival is a Filipino dessert that originated from the French dessert Dacquoise.
Flavor profiles:
Rich, buttery, nutty, and chocolatey.
Serving suggestions:
Serve the cake chilled with a cup of coffee or tea.
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Region: Philippine