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- Embassy Recipes -

Mixed Texture Chocolate Cake

Using very simple ingredients, this dessert guarantees you have a great time during any family get-together, birthday celebration or as simple as a bite of delightful chocolate after dinner.

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1. Chocolate Almond Dacquoise


200g Icing sugar,
100g Almond powder
250g Egg white

Cream of tartar


Icing sugar


Chopped almond


- Sift 200 icing sugar with almond powder
- Whisk egg white with cream of tartar. Then add sugar
- Delicately fold the icing sugar and almond mixture into the egg white mixture
- Pour the cake batter into the tray, sprinkle the chopped almond on it, then sift some icing sugar on it
- Bake at 190 °C for ± 20 minutes



2. Crunchy Rice Crispy


100g Embassy Azalea 34% Milk Chocolate
75g Rice crispy
20g Cocoa butter


- Melt chocolate and add in rice crispy
- Mix all together and mold into a ring



3. Buttercream


25g Water
100g Sugar, divided
100g Egg white
50g Sugar
75g The Oceanic Blend 65% Dark Chocolate
150g Butter


- Boil water with 100 g sugar until it reaches soft-ball stage or about 118-120 °C. Test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will come together and form a soft ball
- Make a meringue with the egg white and 50 g sugar
- Pour in boiled sugar and water and keep beating until cooled off
- Add the butter when the meringue is still warm
- Add the melted chocolate



4. Assembly

- Take the chocolate rice crispy off from the mold
- Sprinkle with almond

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