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Picture from foodiebaker. 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
Ingredients:
4 tablespoons
unsalted butter
4 ounces good
quality dark chocolate, preferably more than 70% cocoa solids
3 eggs
Pinch of salt
⅛ cup + ¼ cup
caster sugar
1 tablespoon
dark rum
3 tablespoons
ground almond
3 tablespoons
flour
Preparation:
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.
Let cool.
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
remaining whites.
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.
Enjoy this
amazing recipe and many more when visiting
foodiebaker.
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