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Are you looking for a dessert that's both delicious and nutritious? Look no further than this chocolate almond cake! Not only is it packed with the wholesome goodness of almonds, but it also boasts a rich, decadent flavour that's sure to satisfy your sweet tooth. The secret to its perfect texture is the addition of almond slivers, which add a delightful crunch to the soft cake crumb. And if you're gluten-free, don't worry; by using almond milk or flour, this cake is still incredibly moist and tasty. So go ahead and indulge—this cake is perfect for any celebration or just as a special treat. Just be warned: it may be hard to resist a second slice!
Here's how you can make this delicious cake at home:
Ingredients:
Cake:
• 35 g almond flour
• 55 g sifted cake flour
• 115 g chopped semisweet chocolate
• 3 large eggs
• 115 g unsalted butter
• A pinch of salt
• 2 tablespoons coffee or rum
• ¼ teaspoon almond extract
• ⅔ cup + 1 tablespoon granulated sugar
Icing:
• 170 g unsalted butter
• 115 g chopped semisweet chocolate
• For garnish: slivered almonds
• 60 ml coffee or rum
Method:
Cake:
• Set the oven to 350°F. An 8-inch round cake pan should be greased, floured, and lined with parchment paper.
• In a small dish set over a pot of simmering water, combine the chopped chocolate and coffee or rum. While the chocolate melts, stir, and as soon as it's smooth, remove it from the heat. Set aside for cooling.
• Beat the butter and 2/3 cup sugar until they are light and creamy in the bowl of a stand mixer with a paddle attachment. Beat until thickened after adding the three egg yolks. Add the melted chocolate that has cooled. Almond flour and almond essence should only be barely blended.
• The three egg whites and salt should be whipped on high speed in a separate bowl with a whisk attachment until frothy, whipping it to stiff peaks while adding the tablespoon of sugar gradually.
• Gently fold the batter until incorporated after adding 1/4 of the beaten egg whites. The remaining whites should be added and combined with the sifted cake flour in three increments. Do not overmix; merely fold until the egg-white streaks are gone.
• Fill the prepared cake pan with the batter. Bake for about 25 minutes, or until the centre still jiggles slightly when the pan is pushed but the sides are set.
• After cooling for ten minutes, carefully lift the cake out of the pan and set it on a wire rack to finish cooling.
Icing:
• Chop the chocolate and mix it with the coffee in a shallow bowl over a pot of hot water. While the chocolate melts, stir, and as soon as it's smooth, remove it from the heat.
• Using a whisk, add the butter a tablespoon at a time and blend it into the chocolate whisking until smooth.
• Stir the icing about every five minutes while it cools to a spreadable consistency. Depending on how warm your kitchen is, it should take 15-20 minutes.
• Spread the icing to completely cover the top of the cake after it has cooled. Add slivered almonds as a garnish.
