Toasted Almond and White Chocolate Cake

Toasted Almond and White Chocolate Cake is a visually stunning and flavor-packed dessert that layers delicate nuttiness with smooth white chocolate cream. With a toasted almond crust, silky white chocolate mousse, and light sponge or biscuit base, this cake is refined, balanced, and absolutely irresistible.

Why You’ll Love This Recipe

This cake is perfect for those who enjoy subtle sweetness and sophisticated flavor. The white chocolate brings creamy richness, while the toasted almonds add texture and depth. It’s an elegant choice for weddings, holidays, or afternoon tea, and can be made in advance, making it ideal for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Almond flour or finely ground toasted almonds
• Graham crackers or digestive biscuits (for crust)
• Unsalted butter (melted)
• White chocolate (high-quality, chopped)
• Heavy cream
• Cream cheese (softened)
• Granulated sugar
• Vanilla extract
• Unflavored gelatin (or agar-agar for vegetarian option)
• Cold water (for blooming gelatin)
• Whipped cream (for garnish)
• Sliced toasted almonds (for topping)
• Optional: matcha or pistachio powder for visual contrast

Directions

1. Preheat the oven to 325°F (160°C). Line the base of a springform pan with parchment paper.
2. Prepare the crust by combining crushed graham crackers (or biscuit crumbs), almond flour, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
3. Bloom gelatin in cold water and set aside.
4. Melt the white chocolate gently in a double boiler or microwave, then let it cool slightly.
5. In a large bowl, beat the cream cheese with sugar and vanilla until smooth.
6. Warm the bloomed gelatin and stir it into the white chocolate. Combine with the cream cheese mixture.
7. Whip heavy cream to soft peaks and fold it gently into the chocolate mixture.
8. Pour the mousse over the cooled crust and smooth the top. Chill for at least 6 hours or overnight.
9. Once set, top with toasted almond slices and dollops of whipped cream. Dust with matcha or pistachio powder if desired.

Servings and timing

Servings: 10–12
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 6–8 hours
Total Time: About 7–8.5 hours

Variations

• Dark Chocolate Base: Swap the white chocolate with milk or dark chocolate for a richer flavor.
• Fruit Layer: Add a thin layer of raspberry or apricot preserves under the mousse.
• Nut-Free: Use crushed cookies alone for the base and omit almond toppings.
• Layered Effect: Alternate white chocolate mousse with a layer of sponge cake.
• Gluten-Free: Use gluten-free biscuits for the crust.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days. It should be served chilled. Freezing is also possible—wrap slices individually and freeze for up to 1 month. Thaw in the refrigerator overnight. Do not microwave or heat this cake as it may lose structure.

FAQs

Can I use store-bought almond flour?

Yes, but to enhance the nutty flavor, lightly toast it before using.

Can I skip the gelatin?

Gelatin helps the mousse set. You can use agar-agar for a vegetarian option but follow its specific instructions.

What white chocolate is best for mousse?

Use high-quality white chocolate with at least 30% cocoa butter for a smooth melt and stable texture.

Is the crust necessary?

It provides texture contrast, but you can make this mousse cake without it or use a sponge base.

Can I make this cake ahead?

Yes, it’s actually better when chilled overnight for full flavor development and firmness.

Can I add fruit to this cake?

Absolutely. Fold in chopped strawberries or raspberries for a fruity twist.

What’s the best way to toast almonds?

Spread sliced almonds on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until golden.

Can I use a tart pan instead of a springform pan?

A tart pan can work if the sides are high enough, but springform pans make unmolding easier.

Can I make this dessert vegan?

Use vegan white chocolate, plant-based cream cheese and cream, and agar-agar as a gelatin substitute.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts for professional presentation.

Conclusion

Toasted Almond and White Chocolate Cake is an elegant dessert that delivers a perfect balance of creamy, nutty, and subtly sweet flavors. Whether served at a formal gathering or casual brunch, its delicate layers and refined taste are sure to impress. Simple to prepare and stunning to present, it’s a must-bake for white chocolate lovers.

Toasted Almond and White Chocolate Cake

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Toasted Almond and White Chocolate Cake is a refined no-bake dessert with a toasted almond and biscuit crust, silky white chocolate mousse filling, and a topping of whipped cream and almonds, perfect for elegant gatherings and special occasions.

• Author: Emma Harper
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 7–8.5 hours
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: European
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 cup graham cracker or digestive biscuit crumbs
• 1/2 cup almond flour or finely ground toasted almonds
• 1/3 cup unsalted butter, melted
• 8 oz white chocolate (high-quality, chopped)
• 3/4 cup heavy cream (for mousse)
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin (or agar-agar)
• 3 tablespoons cold water (for blooming gelatin)
• 1 cup whipped cream (for garnish)
• 1/2 cup sliced toasted almonds (for topping)
• Optional: matcha or pistachio powder (for dusting)

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Instructions

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Combine biscuit crumbs, almond flour, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool completely.
3. Bloom gelatin in cold water for 5 minutes and set aside.
4. Melt white chocolate gently in a double boiler or microwave and cool slightly.
5. In a bowl, beat cream cheese, sugar, and vanilla until smooth.
6. Warm bloomed gelatin until dissolved and stir into melted white chocolate. Mix thoroughly.
7. Combine chocolate mixture with cream cheese mixture and mix until smooth.
8. Whip heavy cream to soft peaks and fold into the mixture gently.
9. Pour mousse over the cooled crust and smooth the top. Refrigerate for 6–8 hours or overnight.
10. Once set, top with whipped cream and toasted almonds. Dust with matcha or pistachio powder if desired.

Notes

• Use dark or milk chocolate instead of white for a flavor twist.
• Add a fruit layer like raspberry preserves beneath the mousse for contrast.
• Use gluten-free biscuits for a gluten-free version.
• Skip almonds and use cookie crumbs alone for a nut-free base.
• Best made a day in advance for optimal texture and flavor.
• Clean knife between slices for neat presentation.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 24g
• Sodium: 180mg
• Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg