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Image Credit: Jasline
Dark-Chocolate Almond Cake
“Overall this cake is a little like a cross between the usual chocolate cake and a brownie – not very light but not very dense either. I’m not sure whether I will bake this cake again but if I ever have a friend who likes the texture of this kind of “confused” cake/brownie, I will definitely bake it for him/her.” Jasline
4 tablespoons unsalted butter
4 ounces good quality dark chocolate, preferably more than 70% cocoa solids
Pinch of salt
⅛ cup + ¼ cup caster sugar
1 tablespoon dark rum
3 tablespoons ground almond
3 tablespoons flour
Preheat the oven to 350°F.
Butter and flour a 9-inch spring form pan.
In a double boiler over barely simmering water, melt the butter and chocolate and stir to blend.
In a large bowl, beat the egg whites until foamy with a whisk or an electric mixer; add the salt
and cream of tartar and beat until soft peaks form.
Add the ¼ cup granulated sugar and beat until stiff, glossy peaks form.
In a medium bowl, beat the egg yolks until thick and lemon-colored, then beat in the ½ cup
granulated sugar and the coffee or spirits.
Stir in the chocolate mixture until blended.
Fold in one-third of the whites to lighten the mixture, and then fold in the nuts, flour, and then the
Pour the batter into the prepared pan and smooth the top.
Bake for 35 minutes, or until a cake tester inserted 1 ½ inches from the center comes out clean
(the center should still be soft).
The cake will finish baking through while cooling.
Let the cake cool completely in the pan on a wire rack before removing the pan sides.
Dust the cake with confectioners' sugar shaken through a sieve, and cut into wedges to serve.
Love it with a sprinkle of icing sugar and a drizzle of chocolate sauce.
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