165 Flourless almond cake with white chocolate ganache Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 160°C. Place wire rack Serves: 8 on shelf level 2. Grease a 20cm round springform cake Preparation time: 10 minutes pan and line base with baking paper. Cooking time:40 minutes Level of difficulty: Easy Place the butter, sugar, coconut, vanilla, almond essence and salt in the bowl of an electric mixer and beat until creamy. Add the eggs, one at a time and mix INGREDIENTS until well combined. Fold in the almond meal. 200g unsalted butter, softened Place mixture into the prepared cake pan and bake the 220g caster sugar cake for 40–45 minutes or until cake is cooked when 80g desiccated coconut tested with a skewer. Allow cake to cool in cake pan. 1 tsp vanilla essence While cake is cooling, make the ganache. Combine ½ tsp almond essence chopped chocolate and cream in a heavy saucepan. Pinch of salt Gently heat over low heat until chocolate starts to 4 eggs melt. Remove from heat and continue to stir until the 160g almond meal remaining chocolate has melted. Transfer ganache to a bowl and refrigerate until ganache thickens, about 30 WHITE CHOCOLATE GANACHE minutes. Stir ganache well before decorating the cake. 200g white chocolate, roughly chopped ½ cup cream Ganache can be poured onto cake while it is a little runny or it can be spread onto the cake with a palette DECORATION knifewhen it is thick. Decorate with Almond flakes as Almond flakes desired. NOTE This cake willkeep wellfor 3 days in an airtight container. The cake can be made a day in advance and topped with ganache on the day of serving. THE NEFF AUSTRALIA COOKBOOK DESSERTS