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Chocolatier and judge on Netflix's "Nailed It" Jacques Torres layers almond sponge cake with whipped chocolate cream in an easy-to-make showstopper of a dessert.  

Rach says the culinary team raved about this recipe because it's so simple to make, yet it's a masterpiece when it's done. "It's just gorgeous, but it's doable!"  

The recipe explains how to layer the cake with whipped chocolate cream, but if you'd like to decorate it further, use your creativity and imagination! 

Pro Tip from Jacques: For the best results, bake the almond sponge cake and make the chocolate cream base the day before you assemble the cake. 

For more sweet recipes from Jacques Torres, check out his Chocolate Chip Cookies and Homemade Chocolate Turtles with Pecans + Chocolate


For the Almond Sponge Cake:
  • 7 egg yolks
  • 1 stick plus ½ tablespoon (123 grams) butter, at room temperature
  • 7 egg whites
  • ¾ cup plus 1 tablespoon plus 1 teaspoon (160 grams) sugar
  • 1 ¼ cups (155 grams) ground almonds (almond flour) or cornstarch
  • ½ cup plus 2 teaspoons (42 grams) plain breadcrumbs (it's okay to use store-bought)
For the Chocolate Cream Base:
  • 1 quart heavy cream
  • About 4 cups milk chocolate discs (or 474 grams)


Serves: 10 to 12


Preheat the oven to 350°F. Line a sheet pan with parchment paper and place a 9-inch ring in the center. 

For the almond sponge cake, mix the egg yolks and butter in a medium bowl with a whisk and set aside.  

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and gradually add the sugar to make a meringue.  

With a rubber spatula, combine the yolk and butter mixture into the meringue, then fold in the almond flour and breadcrumbs.  

Pour the cake batter into the 9-inch ring and bake for 30 minutes. Let the cake cool to room temperature.  

Run a paring knife along the inside of the ring to separate the cake. Remove the ring, place the cake on a plate and cover it with plastic wrap. Store in the fridge overnight.  

For the chocolate cream base, in a large saucepan, bring the heavy cream to a simmer, then turn off the heat. Add the chocolate and whisk until completely melted and incorporated. Pour the mixture into an airtight container, let cool a bit, then store it in fridge, covered, overnight.   

When you're ready to assemble the cake, use a serrated knife to cut the cake horizontally into three layers as evenly as possible.  

Pour the chocolate cream into the bowl of a stand mixer fitted with the whisk attachment and mix until light in texture. Do not overmix.  

Set one cake layer on a cake plate or cake stand. Using a piping bag or offset spatula, spread a ½-inch-thick layer of chocolate cream on the top. Repeat two more times with another layer of cake and more chocolate cream.