Almond Chocolate Cake Food

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CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Julia Child's Chocolate Almond Cake is incredibly rich and decadent. Be sure not to over bake or you'll destroy its fudgy center.

Provided by Annalise

Categories     Dessert

Time 1h20m

Number Of Ingredients 13

4 ounces semisweet or bittersweet chocolate (, chopped (113 grams))
2 tablespoons rum or coffee
½ cup unsalted butter (, at room temperature (113 grams))
⅔ cup + 1 tablespoon granulated sugar (, divided (132 grams))
3 large eggs (, separated)
Pinch of salt
⅓ cup almond flour/meal ((35 grams))
¼ teaspoon almond extract
½ cup cake flour (, sifted (57 grams))
4 ounces semisweet or bittersweet chocolate (, chopped (113 grams))
¼ cup rum or coffee ((60 ml))
¾ cup unsalted butter (, at room temperature (170 grams))
Slivered almonds (for garnish)

Steps:

  • Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line with parchment paper.
  • Combine the chopped chocolate and coffee or rum in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth. Set aside to cool.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2/3 cup sugar until pale and creamy. Add the 3 egg yolks and beat until thick. Add the cooled melted chocolate. Stir in the almond extract and almond meal/flour and mix until just combined.
  • In a separate bowl and with a whisk attachment, whip the 3 egg whites and salt on high speed until foamy. Slowly add the tablespoon of sugar and whip to stiff peaks.
  • Add ¼ of the whipped egg whites to the batter and fold gently until combined. Add and fold in the remaining whites in 3 additions, alternating with the sifted cake flour. Fold only until the streaks of egg whites disappear, do not overmix.
  • Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 25 minutes.
  • Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.
  • Combine the chopped chocolate and coffee or run in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth.
  • Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until smooth.
  • Let the icing cool to a spreadable consistency, stirring it every 5 minutes or so. It should take about 15-20 minutes, depending on the temperature of your kitchen.
  • Spoon the icing on top of the cooled cake and spread it to cover. Garnish with slivered almonds.

Nutrition Facts : Calories 562 kcal, Sugar 27 g, Sodium 31 mg, Fat 44 g, SaturatedFat 25 g, Carbohydrate 38 g, Fiber 3 g, Protein 6 g, Cholesterol 139 mg, ServingSize 1 serving

ALMOND FLOUR CHOCOLATE CAKE



Almond Flour Chocolate Cake image

This tender and fluffy almond flour chocolate cake is sweetened with a touch of honey.

Provided by Vered DeLeeuw

Categories     Dessert

Time 1h15m

Number Of Ingredients 8

1/2 tablespoon unsalted butter (for greasing the pan)
4 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 cup almond flour (blanched, finely ground (4 oz)*)
1/2 cup unsweetened cocoa powder ((not Dutch processed) )
1/4 teaspoon Diamond Crystal kosher salt (or a pinch of sea salt)
1/2 teaspoon baking soda**

Steps:

  • Preheat your oven to 325 degrees F. Grease a nonstick 8-inch cake pan with soft butter. Make sure the pan is truly nonstick. You can also use a well-greased 9-inch ceramoc or glass pie plate.
  • In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
  • Gradually whisk in the almond flour and cocoa powder.
  • Finally, whisk in the salt and baking soda. The batter will be fairly thin.
  • Pour the batter into the prepared pan. Bake until the center is set and a toothpick inserted in it comes out clean, about 30 minutes.
  • Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.

Nutrition Facts : ServingSize 1 slice, Calories 198 kcal, Carbohydrate 24 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Sodium 137 mg, Fiber 4 g, Sugar 18 g

CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES



Chocolate Almond Cake with Sugared Cranberries image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 24

1 1/2 cups granulated sugar
2 cups cranberries, thawed if frozen
1/2 teaspoon ground cardamom
Nonstick cooking spray
2 cups all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
3/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
4 sticks unsalted butter, at room temperature
6 cups confectioners' sugar
1 teaspoon salt
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
2 tablespoons milk
2 tablespoons almond liqueur, such as Amaretto (or use more milk)

Steps:

  • Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
  • Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
  • Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
  • Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
  • Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.

FLOURLESS CHOCOLATE ALMOND CAKE



Flourless Chocolate Almond Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 15

Nonstick cooking spray, for spraying the pan
8 ounces semisweet chocolate
3/4 cup coconut oil
1 1/3 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
4 large eggs
8 ounces semisweet chocolate
1 cup coconut milk
1 cup raspberries, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
  • Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
  • Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
  • For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
  • Drizzle the ganache over the cake, top with raspberries and serve.

CHOCOLATE AND ALMOND TIGER CAKE



Chocolate and Almond Tiger Cake image

This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

5 tablespoons/70 grams unsalted butter, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3/4 cup/150 grams granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup/70 grams almond flour
6 large egg whites, at room temperature and lightly whisked
1 teaspoon pure vanilla extract
5 ounces/142 grams semisweet or bittersweet chocolate, finely chopped
1/3 cup/80 milliliters heavy cream
3 ounces/85 grams semisweet or bittersweet chocolate, finely chopped
1/2 cup/48 grams sliced almonds, toasted

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
  • Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
  • Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
  • If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE



Flourless Chocolate-Orange Almond Cake image

This flourless chocolate-orange almond cake is bittersweet in the best way.

Categories     Cake     Chocolate     Egg     Dessert     Bake     Passover     Orange     Almond     Vanilla     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Pareve kosher-for-Passover margarine, melted
1 1/4 cups whole almonds (6 to 7 ounces)
1 cup sugar, divided
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup unsweetened cocoa powder
1/2 cup orange juice
2 teaspoons grated orange peel
6 large eggs, separated
1 vanilla bean, split lengthwise
1/4 teaspoon salt
Chocolate-Orange Sorbet

Steps:

  • Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
  • Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
  • Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.

CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-2/3 cups sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons whole milk
Sliced almonds, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

FLOURLESS CHOCOLATE-ALMOND CAKE



Flourless Chocolate-Almond Cake image

This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 cups blanched slivered almonds
1/3 cup sugar
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
1/3 cup sugar
5 egg yolks
5 egg whites
1/3 cup sugar
1 teaspoon almond extract (can use 1/2 teaspoon more)
1/2 cup melted butter, cooled
1/4 teaspoon salt

Steps:

  • Set oven to 350 degrees.
  • Butter a 10-inch springform pan.
  • Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
  • Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
  • Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
  • Beat in almond extract.
  • With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
  • In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
  • Fold the whites into chocolate batter in three additions.
  • Transfer to baking pan.
  • Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
  • Cool cake completely in pan.
  • Cut around pan sides with a sharp knife to loosen, then release the sides.

Nutrition Facts : Calories 319.5, Fat 22.3, SaturatedFat 7.4, Cholesterol 118.8, Sodium 160.7, Carbohydrate 24.8, Fiber 2.3, Sugar 21.3, Protein 7.9

ALMOND CHOCOLATE CAKE (NO FLOUR)



Almond Chocolate Cake (No Flour) image

A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.

Provided by WiGal

Categories     Dessert

Time 1h18m

Yield 12 serving(s)

Number Of Ingredients 14

6 eggs, separated
2 1/2 cups blanched almonds, toasted
2 tablespoons sugar
1 1/4 cups sugar
1/2 cup butter, softened
3 ounces semisweet chocolate, grated
1/4 cup brewed espresso, cold
2 tablespoons baking cocoa
2 tablespoons orange juice
1 tablespoon instant espresso granules
1 teaspoon vanilla extract
confectioners' sugar (optional)
chocolate curls (optional)
coffee beans (optional)

Steps:

  • Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
  • Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
  • Set aside.
  • In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
  • Preheat oven to 350 degrees.
  • Add egg yolks, one at a time, beating well after each addition.
  • Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
  • Beat reserved egg whites on high until stiff peaks form.
  • Fold egg whites into the batter.
  • Pour into a greased 9 inch spring form pan.
  • Place pan on a baking sheet.
  • Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
  • Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool completely.
  • Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.

Nutrition Facts : Calories 411.1, Fat 29.8, SaturatedFat 9.3, Cholesterol 113.3, Sodium 111.7, Carbohydrate 31.7, Fiber 4.5, Sugar 24.7, Protein 10.8

FLOURLESS CHOCOLATE-ALMOND CAKE



Flourless Chocolate-Almond Cake image

Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h5m

Yield Serves 10 to 12

Number Of Ingredients 14

1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/4 cup confectioners' sugar
4 ounces creme fraiche, stirred until loose and smooth
1 stick unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
6 large eggs, room temperature, separated
6 ounces bittersweet chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract
1 1/2 cups almond flour or finely ground raw whole almonds
3/4 teaspoon kosher salt
Confectioners' sugar, for dusting
Fresh raspberries, for serving (optional)

Steps:

  • Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
  • Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
  • Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.

FLOURLESS CHOCOLATE & ALMOND CAKE



Flourless chocolate & almond cake image

This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too

Provided by Barney Desmazery

Categories     Dessert

Time 1h20m

Number Of Ingredients 8

200g dark cooking chocolate, chopped into small pieces
200g butter, chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
  • Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
  • Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

ALMOND CHOCOLATE CAKE



Almond Chocolate Cake image

When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich chocolate almond cake was a regular on the menu. -Char Safley, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 9

1 package German chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate fudge pudding mix
1-1/4 cups water
1/2 cup canola oil
4 large eggs
3 teaspoons almond extract
2-3/4 cups semisweet chocolate chips, divided
6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
1 tablespoon sliced almonds

Steps:

  • In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 319mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

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From landolakes.com


RACHEL RODDY’S CHOCOLATE ALMOND CAKE RECIPE | FOOD | THE ...
Chocolate and almond cake. 1 Heat the oven to 180C/400F/gas mark 6. Generously butter and flour a 26cm cake tin, with a loose bottom if you like. If you want to roast the whole nuts, spread them ...
From theguardian.com


CRUNCHY ALMOND, CHOCOLATE AND CARAMEL CAKE | RICARDO
Cake. Adjust the oven temperature to 350°F (180°C). Generously butter a 4 x 14-inch (10 x 35 cm) rectangular tart pan with a removable bottom. Dust with a mixture of 1 tbsp of sugar and 1 tbsp of cocoa powder. Place the pan on a baking sheet. In a bowl, combine the brown sugar, flour, cocoa powder and baking soda.
From ricardocuisine.com


ALMOND ROCA CARAMEL CAKE RECIPE (VIDEO) - TATYANAS ...
To assemble the cake, first pour several tablespoons of store-bought chocolate sauce (can also use chocolate ganache) over each cake layer and allow it to sink into the cake. Frost each layer with a generous amount of frosting and top with a generous amount of crushed Almond Roca candy pieces. Frost the top and sides of the cake, smoothing the frosting down …
From tatyanaseverydayfood.com


TORTA CAPRESE {GLUTEN FREE AND DELICIOUS} | MARCELLINA IN ...
This flourless Chocolate Almond cake is known as Torta Caprese in Italy. As the name suggests it takes it's name from the island of Capri. It is gluten free by nature and is a delicious dessert that everyone can enjoy. 5 from 27 votes. Print Pin Rate. Prep Time: 30 minutes. Cook Time: 55 minutes. Total Time: 1 hour 25 minutes. Servings: 12 servings. Author: …
From marcellinaincucina.com


FUDGY ALMOND CHOCOLATE CAKE - FOOD-TRAILS
Chocolate Frosting for Fudgy Almond Chocolate Cake I frosted this cake with C hocolate Ganache made with Almond milk and Chocolate chips . I didn't have dairy-free chocolate or chips and ran out of cocoa powder also, so can't tag my ganache suitable for vegans but it is vegan friendly and a better option for those who want a light ganache not …
From foodtrails25.com


CHOCOLATE KETO CAKE WITH ALMOND FLOUR - SWEETASHONEY - SAH
This is crucial because almond flour cake recipes stick to pans otherwise! Finally, transfer the batter into the prepared pan and spread it evenly with a spatula. Bake the cake for 35 to 40 minutes in the center rack of the oven still at 325°F (160°C) until a toothpick inserted in the center of the cake comes out clean. For a layered cake, prepare another batch of this almond flour …
From sweetashoney.co


THE BEST CHOCOLATE ALMOND CAKE RECIPES WE CAN FIND - APRON ...
Emiko’s Torta Caprese – Chocolate And Almond Flourless Cake (By Food 25) Source: Food25. Did you know that you can make a chocolate almond cake without any flour whatsoever? Pretty cool, huh? I knew you could do it with almond flour rather than plain flour, but a cake without any flour in it at all is really something special. This recipe is known as Torta Caprese, and it …
From apronstringsblog.com


ALMOND FLOUR CHOCOLATE CAKE - FLUFFY GLUTEN-FREE CAKE WITH ...
Gradually add ½ cup sugar and continue beaten until stiff, glossy peaks form. Set aside. In a separate large bowl beat the egg yolks with the remaining ½ cup sugar until thick, pale, and doubled in volume, about 2 minutes. Beat in the butter and vanilla. Sift in the almond flour, cocoa powder, baking powder, and salt.
From mamagourmand.com


RACHEL RODDY’S RECIPE FOR CHOCOLATE, ALMOND AND CHERRY ...
Chocolate, almond and cherry cake. Prep 5 min Cook 45 min Makes 10-12 slices. 200g butter, diced 200g dark chocolate, finely chopped 150g caster sugar 4 eggs A jar or tin of cherries in syrup ...
From theguardian.com


BISCOTTI RECIPES USING CHOCOLATE CAKE MIX - ALL ...
Cake Mix Chocolate Almond Biscotti Recipe - Food.com tip www.food.com. Set oven to 350 degrees F. Grease a large jelly-roll baking sheet. In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined. Stir in almonds and mini chocolate chips. Divide the dough in half, then …
From therecipes.info


CHOCOLATE, ALMOND AND SEA SALT CRêPE CAKE | PIP & NUT
Method. 1. Add all the crêpe ingredients to a blender and blend until smooth. 2. Heat a bit of butter on a frying pan, over a medium heat, then reduce to medium-low once heated. 3. Add 2 tbsp crêpe batter at a time - spread it out with a spoon, or a spatula, until about 15cm in diameter. 4.
From pipandnut.com


ALMOND CHOCOLATE CAKE WITH GANACHE RECIPES
ALMOND FLOUR CHOCOLATE CAKE - HEALTHY RECIPES BLOG. 2016-01-12 · Scroll down to the recipe card for the detailed instructions. Here are the basic steps: 1. In a large mixing bowl, whisk together the eggs, honey and … From healthyrecipesblogs.com 5/5 Total Time 1 hr 15 mins Category Dessert Calories 201 per serving. Preheat oven to 325 degrees F. Line a 9-inch …
From tfrecipes.com


ALMOND FLOUR CHOCOLATE CAKE - FOOD FAITH FITNESS
Instructions. Pre heat your oven to 350 degrees and line the bottom of a 9 inch cake pan with parchment paper, spraying the sides with cooking spray or oil. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt. Add …
From foodfaithfitness.com


ALMOND FLOUR CAKE (GLUTEN-FREE, PALEO W/ KETO OPTION ...
A light and fluffy almond flour cake that is gluten-free, low-carb, and paleo-friendly. Made with only two bowls, a whisk, and in less than an hour, my go-to almond cake recipe is the basis for the most popular almond cake recipes on this site; i.e., Almond Flour Strawberry Cake, Almond Flour Carrot Cake, Almond Flour Apple Cake, and even Almond Flour …
From foolproofliving.com


ALMOND FLOUR CHOCOLATE CAKE {HEALTHY AND EASY ...
Bake the chocolate almond cake: Transfer the batter to the prepared cake tin and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out mostly clean (with a few crumbs is fine). Remove it from the pan: Allow the cake to cool for around an hour in the pan before using a flat spatula/knife to help release it from the tin’s …
From ifoodreal.com


ALMOND FLOUR CHOCOLATE CAKE - GLUTEN-FREE BAKING
Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment rounds and grease with vegetable oil or nonstick cooking spray. Whisk the almond flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Break up any large pieces of almond flour with your fingers. Add the oil, eggs, and milk.
From glutenfreebaking.com


FLOURLESS CHOCOLATE ALMOND CAKE - COMPLETELY DELICIOUS
Chop almonds in a food processor until finely ground. Or use almond flour and skip this step. Melt butter, cream, and chocolate in a saucepan over the stove until combined and smooth. Stir in egg yolks one at a time followed by the almond extract. Beat egg whites and sugar together to stiff peaks.
From completelydelicious.com


ALMOND MOIST CHOCOLATE CAKE RECIPE - LOOKANDCOOK
Preheat the oven to 160° / 320℉. 3. To make the cake: In a large bowl, take all purpose flour, sugar, cocoa powder, baking powder, baking soda and salt. 4. Mix all the dry ingredients well using a wire whisk. 5. In a separate bowl, crack four eggs, one at a time. Beat them together.
From lookandcook.com


CHOCOLATE & ALMOND CAKE | COMMUNITY RECIPES | NIGELLA'S ...
Chocolate & Almond Cake is a community recipe submitted by SophieSophieSophie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little. Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey …
From nigella.com


ALMOND CAKE RECIPES | ALLRECIPES
Go nuts with this amazing array of our best almond cake recipes, including a beautiful Bundt cake made with ground almonds, sliced almonds, and almond extract; a classic Italian chocolate cake that's made with almond flour for a naturally gluten-free treat; an irresistible almond rhubarb coffee cake; and many more.
From allrecipes.com


ALMOND FLOUR CHOCOLATE CAKE - THE BIG MAN'S WORLD
Grease two 9-inch springform pans and set aside. In a large mixing bowl, combine your dry ingredients and mix well. Next, add the oil, eggs, and vanilla extract, and mix until fully combined. Transfer the batter into the two greased cake pans. Bake the cakes for 35-40 minutes, or until a skewer comes out mostly clean.
From thebigmansworld.com


CHOCOLATE ALMOND CAKE - MAKE FABULOUS CAKES
CHOCOLATE ALMOND CAKE RECIPE. INGREDIENTS. 1 1/2 cups (180 gr) ground almond 2/3 cup (85 gr) cake flour 2/3 cup (70 gr) unsweetened cocoa powder 1 1/2 tsp. baking powder 1/4 tsp. salt 8 large eggs separated 1 1/2 cups (300 gr) granulated sugar 2 tsp. vanilla extract 1 tsp. almond extract 1/2 cup (60 ml) milk. METHOD . Preheat the oven to 350°F; and line 2 x 8" …
From make-fabulous-cakes.com


JULIA CHILD'S CHOCOLATE AND ALMOND CAKE - OPRAH.COM
Directions. To make cake: Preheat oven to 350 degrees. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
From oprah.com


CHOCOLATE, CINNAMON AND ALMOND LOAF CAKE RECIPE - JULIA ...
Julia Turshen riffs on chocolate cake, making it healthier by replacing white flour with almond meal, and swapping out white sugar for coconut sugar. …
From foodandwine.com


PLUM, ALMOND AND CHOCOLATE CAKE | MYBEAUTFULTHINGS
Plum, Hazelnut and Chocolate cake (Recipe by Mary Cadogan) This beautiful recipe comes from the BBC Good Food website. I have adapted it and my adaptations are in bold. Ingredients 175g butter, plus extra for greasing 500g plums 175g light muscovado sugar (I used dark) 175g self-raising flour 175g ground hazelnuts (I used ground almonds) 3 eggs…
From mybeautfulthings.com


ALMOND FLOUR CHOCOLATE CAKE - LOW CARB, KETO - JOY FILLED EATS
Let cool for 5 minutes. Step Three: Stir the dry ingredients and the eggs in a medium bowl. Step Four: Add the warm stovetop mixture into the mixing well with the other ingredients. The heat from the warm butter and cream will melt the chocolate chips. Step Five: Put the cake mixture into the pan and bake.
From joyfilledeats.com


10 BEST CHOCOLATE CHERRY ALMOND CAKE RECIPES | YUMMLY
Chocolate Cherry Almond Cake Recipes 368,565 Recipes. Last updated Feb 09, 2022. This search takes into account your taste preferences. 368,565 suggested recipes. Cherry Almond Cake Cuisine Josephine. creme fraiche, double cream, powdered sugar, lemon, sugar, corn starch and 5 more. Cherry Almond Cake Two Peas and Their Pod. unsalted butter, cherries, …
From yummly.com


CHOCOLATE ALMOND CAKE - EASY FRENCH FOOD
Chocolate Almond Cake. Here is a moist and delicious chocolate almond cake recipe, known as a Reine de Saba in France. Reine de Saba means Queen of Sheba and I am afraid it is not clear where this cake got its name. After all, it is doubtful that the African Queen who lived some three thousand years ago ever even tasted chocolate!
From easy-french-food.com


10 BEST ALMOND FLOUR CHOCOLATE CAKE RECIPES - YUMMLY
Almond Flour Chocolate Cake Recipes 294,172 Recipes. Last updated Feb 08, 2022. This search takes into account your taste preferences. 294,172 suggested recipes. Chocolate Cake Receitas Da Felicidade! butter, sugar, flour, eggs, almond flour, yeast, butter, chocolate and 4 more. Almond Flour Chocolate Cake Joy Filled Eats. vanilla, pecans, heavy …
From yummly.com


ALMOND RASPBERRY CAKE RECIPE – DELISH RECIPES
This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper! Featuring four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream, this cake is decadently sweet! A must try if you love raspberry almond desserts! Ingredients : For the Almond Cake: 2 and 1/2 cups cake flour , …
From dishessweets.com


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