Michael's Home Cooking | Chocolate Almond Cake with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 5 years ago | Updated 1 day ago
This recipe of Chocolate Almond Cake is dense and moist, flavored with almond flour. It is between a cake and a brownie in texture. It will make you happy! I also include a recipe for the frosting.
Ingredients:
6 and 1/2 ounces Bittersweet Chocolate (185 grams)
1 stick plus 5 Tablespoons Butter (185 grams)
6 eggs separated
1/2 cup plus 1/3 cup sugar (185 grams)
1 cup plus 1/2 cup plus 1/3 cup almond flour (185 grams)
1/2 teaspoon coarse salt or 1/4 teaspoon table salt
Method:
Use a double boiler to melt your chocolate and butter.
While this is melting mix your egg yolks and sugar with a whisk or mixer till very thick and lite yellow in color.
Also beat your egg whites to soft peaks or beyond to hard peaks.
Allow your hot chocolate to cool for 15 minutes till just warm.
Mix in your egg/sugar mixture and salt into the just warm chocolate.
Then mix in 1/3 of your stiff egg whites, then fold in the rest of the egg whites.
Pour into a 10 inch (25 centimeter) springform pan that you have buttered and placed wax paper into the bottom. No need to butter the wax paper or parchment paper.
Bake in preheated 375F oven for 20 minutes, then turn down to 325F and bake 25 to 30 more minutes..... till cake is done.
I use a toothpick to test for the cake being done.
Toothpick comes out clean.
My oven tends to run a bit hot.
Allow cake to cool with a damp towel over the top.
Frosting:
6 ounces semi sweet chocolate (175 grams)
2 Tablespoons coffee
1 and 1/2 sticks butter (175 grams)
Melt your chocolate with the coffee in a double boiler.
Allow to cool 3 minutes
Add your butter (room temperature butter) in small chucks and mix into your chocolate with a mixer or whisk.
Add 2 chunks at a time, mix in completely. Then add 2 more chunks and mix completely. Do this over and over till incorporated.
Frost your cake and enjoy!
You only need to refrigerate your cake if it is hot in your kitchen. As long as your kitchen is cool, the cake and frosting will be fine, otherwise refrigerate your cake.
Top your cake with sliced almonds if you like.
Thank you for watching!
Please try this recipe, you will be happy you did!
~michael
This recipe of Chocolate Almond Cake is dense and moist, flavored with almond flour. It is between a cake and a brownie in texture. It will make you happy! I also include a recipe for the frosting.
Ingredients:
6 and 1/2 ounces Bittersweet Chocolate (185 grams)
1 stick plus 5 Tablespoons Butter (185 grams)
6 eggs separated
1/2 cup plus 1/3 cup sugar (185 grams)
1 cup plus 1/2 cup plus 1/3 cup almond flour (185 grams)
1/2 teaspoon coarse salt or 1/4 teaspoon table salt
Method:
Use a double boiler to melt your chocolate and butter.
While this is melting mix your egg yolks and sugar with a whisk or mixer till very thick and lite yellow in color.
Also beat your egg whites to soft peaks or beyond to hard peaks.
Allow your hot chocolate to cool for 15 minutes till just warm.
Mix in your egg/sugar mixture and salt into the just warm chocolate.
Then mix in 1/3 of your stiff egg whites, then fold in the rest of the egg whites.
Pour into a 10 inch (25 centimeter) springform pan that you have buttered and placed wax paper into the bottom. No need to butter the wax paper or parchment paper.
Bake in preheated 375F oven for 20 minutes, then turn down to 325F and bake 25 to 30 more minutes..... till cake is done.
I use a toothpick to test for the cake being done.
Toothpick comes out clean.
My oven tends to run a bit hot.
Allow cake to cool with a damp towel over the top.
Frosting:
6 ounces semi sweet chocolate (175 grams)
2 Tablespoons coffee
1 and 1/2 sticks butter (175 grams)
Melt your chocolate with the coffee in a double boiler.
Allow to cool 3 minutes
Add your butter (room temperature butter) in small chucks and mix into your chocolate with a mixer or whisk.
Add 2 chunks at a time, mix in completely. Then add 2 more chunks and mix completely. Do this over and over till incorporated.
Frost your cake and enjoy!
You only need to refrigerate your cake if it is hot in your kitchen. As long as your kitchen is cool, the cake and frosting will be fine, otherwise refrigerate your cake.
Top your cake with sliced almonds if you like.
Thank you for watching!
Please try this recipe, you will be happy you did!
~michael
