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While the cake is in the fridge, make the chocolate ganache. In a small pot, pour the heavy cream and bring to a boil. Place your chocolate chips in a microwave-safe bowl. Once the heavy cream comes to a boil, pour into the chocolate chips. Sprinkle in the salt. Combine everything until melted. Let cool for 45 minutes.
Pour the ganache on top of the cake and spread using a spatula. Once the ganache is completely covering the cake, place the cake back in the fridge for 1 hour.
Cut and serve
Notes
Make sure all of your ingredients are at room temperature. Your milk can curdle if it’s not.
Cube the almond paste to make it easier to cream in the mixer.
The longer you let the ganache set the thicker it will be. Let it set for at least 1 -hour before serving.
Nutrition
Calories: 792kcal | Carbohydrates: 111g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 302mg | Potassium: 275mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1022IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 3mg
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