This Chocolate Ingot is one of the Chocolate cake recipes you will need to have. Beneath the rich chocolate ganache lies three layers of chocolate almond cake. The combination of dark and milk chocolate is the ultimate and sooo nice!

Chocolate Ingot

First, here is the list of the different ingredients you will need to prepare the Chocolate Ingot that serves 4 to 6

  • 250 g (1/2 lb) dark chocolate drops
  • 60 g (1/2 cup) milk chocolate drops
  • 250 ml (1 cup) double cream
  • 3 eggs + 1 egg white
  • 175 g (1 1/2 cups) sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp chopped blanched almonds


Now, here are the different steps you will need to follow to make the Chocolate Ingot 

Melt 100 g (3 oz) dark chocolate in a double boiler. Coarsely chop the almonds. Separate the yolks and whites of eggs. Whiten the egg yolks with 100 g (1/3 cup) sugar, stir in melted chocolate, cornflour, chopped almonds and egg whites and turn your batter until smooth.

Spread the dough on a cooking sheet covered with parchment paper to get a biscuit about 36 x 26 cm (14 x 10 inch). Bake for 10 minutes in a preheated oven at 180 °C (356°F). Turn the cake upside down, peel off paper and cut the cake into three.

Boil the cream, pour 200 ml (3/4 cup) on dark chocolate and the rest of milk chocolate. Let cool, then add the milk ganache on stiffed egg white and mix gently. Place the 2 ganache in the fridge for about 2 hours.

Spread the black ganache on the two bands of biscuit and spread the milk ganache on the third band. Overlap each one.

Tip : Store in the fridge 3 hours or more. Re-cut the edges then cut into six parts or into cubes before serving. You can also sprinkle the top of the ingot with cocoa like I did !

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