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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://tastyera.com/toasted-almond-and-white-chocolate-cake/