As promised from the previous post, here’s the recipe for my mom’s chocolate cake. It’s decadent, chocolate-y and nutty from the use of almond flour. Again, I had to make my own almond flour since the grocery stores I shop in don’t carry it. The other changes I’ve done was to add on the chocolate glaze that was left over from my brother’s cake and used Lindt’s Excellence 85% Cocoa Bar for the chocolate solids. What surprised me was the fact that it was easy to make.
Rich-Almond Chocolate Cake
Preparation: 25 minutes
Cooking time: 25 minutes
2 1/2 ounces bittersweet chocolate
5 tablespoons unsalted butter
3/4 cup ground almonds
2 whole eggs plus 6 yolks
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup cocoa powder
4 egg whites
Pinch of salt
1 teaspoon vanilla extract
- Preheat the oven to 350°. Grease and flour an 8-inch round cake pan. Melt the chocolate in the top of a double boiler set over low heat. Add the butter and stir then the mixture is thoroughly melted, add the ground almonds, pouring in a thin stream. Stir to blend. Remove from the heat and set aside.
- Place the 2 whole eggs and 6 yolks in a mixing bowl with 3/4 cup of the sugar and the cocoa powder. Whisk until blended, then stir into the almond-chocolate mixture. Set aside.
- Place the 4 egg whites in the bowl of an electric mixer. Add the salt and beat until they hold stiff peaks. Add the remaining 1 tablespoon sugar and beat to combine. Gently fold the beaten whites into the chocolate mixture.
- Transfer the batter to the prepared pan and bake. Check after 25 minutes; the cake is finished when the tip of a knife inserted in the center come out clean. If not, continue baking until done.
- Prepare a large plate with a clean dish towel on top. Remove the cake from the oven and unmold onto the towel-covered plate. Let cool before serving.
Tip: Dust the top of the cooled cake with unsweetened cocoa powder for a more sophisticated finish. (I drizzled on chocolate glaze, dust it with cocoa powder, then add some white chocolate shavings to amp up the chocolate factor.)