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Friday, June 21, 2013

Almond Chocolate cake

For the Cake:

4 ounces chocolate melted with 2 Tb coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup almonds
1/4 tsp almond extract
1/2 cup cake flour turned into a sifter

For the Icing:

2 ounces  semisweet baking chocolate
2 Tb coffee
5 to 6 Tb unsalted butter


For the Cake:

1. Preheat oven to 350°F (175°C).

2. Butter and flour the cake pan. Set the chocolate and coffee in a small pan, cover, and place in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

3. Beat in the egg yolks until they are well blended.

4. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat for 15 mins.

5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in chopped almonds, and almond extract. Immediately mix one fourth of the beaten egg whites. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding untill all the eggwhites are added.

6. Pour the batter into the cake pan. Bake in middle level of preheated oven for about 25 minutes.  Sprinkle chopped almonds on top of the batter when its almost half done. Cake is done when it has puffed, and when a needle is plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes and serve.

Yield: For an 8-inch cake serving 6 to 8 people


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