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Make the Chocolate Almond Cake: Position a rack in the center of the oven and preheat the oven to 350°F Grease the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper. In a medium bowl, sift together the flour and cocoa powder. Whisk to combine and set aside. Break the almond paste into 1-inch chunks and place it in the bowl of an electric mixer along with the sugar and one of the eggs. Using the paddle attachment, beat the mixture on low speed until smooth, about 1 minute. Add the softened butter and beat on medium speed until light, about 3 minutes. Add the remaining 3 whole eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the egg yolk. Add the cocoa mixture at low speed, mixing just until blended. Remove the bowl from the mixer stand and mix it a few times with a rubber spatula to ensure that the mixture is evenly blended. Scrape the batter into the prepared pan and smooth it into an even layer. Bake the cake for 40 to 50 minutes, until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a wire rack for 20 minutes (the cake will fall in the center as it cools). Remove the side of the springform pan. Place a 9-inch cardboard cake round on top of the cake and invert it. Remove the bottom of the pan and the parchment paper from the cake (the bottom of the cake should now be the top). Cool the cake completely on a wire rack. Make the Coconut Layer: Place the coconut in the bowl of a food processor and pulse until finely chopped. Add the corn syrup and pulse until the coconut is evenly moistened. Spread the mixture over the top of the cake in an even layer. Make the glaze and glaze the cake: Place the chocolate in a medium bowl. Combine the cream and corn syrup in a small saucepan and bring to a boil. Pour over the chocolate and stir until the choco
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix