CHOCOLATE & ALMOND MARBLED BUNDT CAKE
Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish
Provided by Ruby Tandoh
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
- Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
- Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
- Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
- Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
Nutrition Facts : Calories 359 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE-COVERED ALMOND CAKE
This is a moist cake with nice flavor. It has several steps, but they are fairly simple. From the new Spanish table, posted for zwt3 prep time includes cooking and cooling times.
Provided by pattikay in L.A.
Categories Dessert
Time 3h55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground.
- Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute.
- Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes.
- Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk.
- Stir in the lemon zest and cinnamon.
- Position an oven rack in the center of the oven and preheat the oven to 350°.
- Line the bottom of a 9 inch springform pan with a circle of waxed paper.
- Generously butter the paper and the sides of the pan.
- Scrape the batter into the prepared springform pan and tap it on a counter to level the batter.
- Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes.
- Let cake cool on a rack for about 20 minutes.
- While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan.
- Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes.
- Run a thin knife around the side of the cake to loosen it, then remove the side of the pan.
- Invert the cake onto a plate and remove the bottom of the pan and the waxed paper.
- Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more.
- Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup.
- Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge.
- Place the chocolate in a metal bowl and pour the hot cream over it all at once.
- Let the cream stand while the chocolate melts, 2 to 3 minutes.
- Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
- Be careful not to stir too vigorously or you will add too much air to the ganache.
- Keep stirring till all the chocolate is melted and completely blended with the cream.
- (If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit).
- Let the ganache stand at room temp till thickened but spreadable, about 1 hour.
- Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 4232.1, Fat 235.2, SaturatedFat 51.1, Cholesterol 1015.1, Sodium 356, Carbohydrate 385.6, Fiber 28.9, Sugar 315.8, Protein 82.2
FLOURLESS CHOCOLATE ALMOND CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
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 ALMOND CAKE WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 24
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.
CHOCOLATE ALMOND CAKE
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
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
WHITE CHOCOLATE-ALMOND CAKE
I don't often eat sweets, but this cake called to me. How can you go wrong with white chocolate and almonds? This is from Woman's Day magazine, one of Nigella's recipes. Haven't made it yet and prep time is a guesstimate.
Provided by Yogi8
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
- Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
- (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
- Beat in 3 T sugar then add yolks, one at a time.
- Scrape in cooled chocolate and beat till well blended.
- Add almonds and extract and beat till combined.
- Using clean beaters, beat egg whites on high speed till peaks begin to form.
- Slowly add 3 T sugar and beat till white and gloosy and firm.
- Add a big dollop to cake batter and stir well then fold in remaining whites.
- Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
- Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
- Some bronzing on top is okay.
- When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
- Cool in pan on wire rack 20 minutes.
- Cake sinks while cooling.
- Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
- Can serve with chopped mango and raspberries.
Nutrition Facts : Calories 303.9, Fat 23.5, SaturatedFat 10.1, Cholesterol 121.4, Sodium 49.8, Carbohydrate 18, Fiber 1.8, Sugar 15.3, Protein 7.1
CHOCOLATE ALMOND CAKE
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
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
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
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
CHOCOLATE CAKE
Provided by Elana Amsterdam
Categories Cake Dessert Bake Kid-Friendly Wheat/Gluten-Free Birthday Shower Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
- In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
CHOCOLATE AND ALMOND TIGER CAKE
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
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.
CHOCOLATE ALMOND TORTE
Categories Cake Chocolate Dessert Bake Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
- Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
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CHOCOLATE ALMOND CAKE RECIPE - JACQUES PéPIN | FOOD & …
From foodandwine.com
Servings 8Published 2013-12-07
- In a medium bowl, using an electric mixer, beat the almond paste with the sugar until blended. Beat in the butter and then the egg. Sift the cocoa powder with the cake flour. Add the dry ingredients to the batter alternately with the milk.
- Scrape the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then unmold onto a rack to cool completely.
CHOCOLATE, CINNAMON AND ALMOND LOAF CAKE RECIPE - JULIA ...
From foodandwine.com
- Preheat the oven to 350°. Grease a 9-by-5-inch loaf pan with baking spray and line it with parchment paper, allowing 2 inches of overhang on the short sides.
- In a medium bowl, whisk the almond meal with the cocoa powder, baking powder, salt and 1 1/2 teaspoons of the cinnamon. In a large bowl, whisk the egg yolks with the coconut sugar, melted butter, coffee and vanilla. Stir the dry ingredients into the wet ingredients until the batter is smooth.
- In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until stiff peaks form, 1 to 2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
FLOURLESS CHOCOLATE AND ALMOND CAKE RECIPE | GOOD FOOD
From goodfood.com.au
- Preheat oven to 160C. Butter an 18cm round cake tin and line it with baking paper. (If you are sure your springform tin does not leak you might prefer to use it, as this cake is fragile and often cracks when turned out.)
- Combine chocolate, brandy and coffee in a bowl over water or in a double boiler. Stir when melted and add butter and sugar. Mix well.
RICH CHOCOLATE ALMOND CAKE RECIPE - BBC FOOD
From bbc.co.uk
- Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water.
- Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds.
CHOCOLATE ALMOND CAKE - RECIPE WINNERS
CREAMY AND SWEET CHOCOLATE ALMOND CAKE - ETALK
From more.ctv.ca
- Preheat your oven to 350¼F and lightly grease or butter a 22 centimeter springform pan, line the bottom with a round of parchment paper, and dust the sides of the pan with flour, tapping out any excess.
- In a large glass or metal bowl or the bowl of your stand mixer, whip the egg whites and salt together until soft peaks form. With the mixer running, gently sprinkle in one tablespoon of sugar and continue to whip until stiff peaks form. Transfer the whipped egg whites to a separate bowl and set aside.
ALMOND MEAL CHOCOLATE CAKE - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
- Preheat fan oven to 150 degrees C. 300 degrees F. Line an 8 inch springform tin with baking paper on the bottom and sides. Use a little extra butter or cooking spray to make it stick to the sides if necessary.
- Make the chocolate Fudge: Add butter and vanilla to a pot on medium heat. Stir for a couple of minutes until butter is soft and melted. Add in the cocoa powder, and stir in with a spatula until combined. Set aside.
- Blitz: Add the dates (seeds removed), maple syrup, and chocolate fudge mixture to a food processor. Blitz on high until smooth.
NEIL PERRY'S CHOCOLATE AND ALMOND CAKE RECIPE | GOOD FOOD
From goodfood.com.au
- This chocolate cake is as simple as it comes, but so delicious. You can use milk chocolate in the recipe, but I prefer the slight bitterness of dark chocolate.
- 2. Place the butter in a bowl and beat by hand or with an electric mixer until smooth. Blend in the sugar and beat until creamy and the sugar has dissolved. Add the eggs, one at a time – don't overmix. Slowly mix in the oil. Gently fold in the sifted flour and cocoa powder. Pour the resulting batter into the cake tin and bake for 45 minutes. To ensure the cake is cooked, insert a knife into the centre. It should come out clean. Turn out onto a rack to cool.
ALMOND FLOUR CHOCOLATE CAKE {HEALTHY AND EASY ...
From ifoodreal.com
- Preheat oven to 350 degrees F. Place cake pan on a parchment paper, circle with a pen and cut out a round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.
- In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined.
- Add cacao powder and whisk well until all incorporated and no lumps. Add almond flour and mix with spatula until well combined.
CHOCOLATE-ALMOND ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
- To prepare cake, weigh or lightly spoon white rice flour, cornstarch, sweet white sorghum flour, and almond meal flour into dry measuring cups; level with a knife. Combine white rice flour, cornstarch, sweet white sorghum flour, almond meal flour, 3/4 cup granulated sugar, cocoa, and xanthan gum in a medium bowl; stir with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add 3/4 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Add almond extract; beat well. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in.
CHOCOLATE ALMOND CAKE - A COUPLE COOKS
From acouplecooks.com
- If using whole almonds, grind the almonds very finely in a food processor until the texture is light and fluffy. (Alternatively, use almond meal or almond flour.)
- In a glass measuring cup or bowl, add the butter, maple syrup, and semisweet chocolate chips. Microwave for 10 seconds intervals, stirring after each, until fully combined. (Alternatively, use the stovetop method to melt the chocolate and stir in the butter and maple syrup until fully combined.)
CHOCOLATE ALMOND CAKE - COOKSTR.COM
From cookstr.com
- Position a rack in the middle of the oven and preheat the oven to 350°F. Lightly butter the bottom and sides of a 17 by 12 by 1-inch baking sheet (half sheet pan). Line the bottom with parchment, butter the parchment, then flour the parchment and the sides of the pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and almond paste on medium speed, scraping down the sides as necessary, for 3 to 5 minutes, until the mixture is light and creamy. Add the sugar and cocoa and blend on low speed. Increase the speed to medium and add the eggs one at a time, beating after each addition until incorporated. Continue to mix for 2 to 3 minutes, or until lightened, scraping down the sides as necessary.
CHOCOLATE AND ALMOND CAKE | METRO
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4/5 (5)Total Time 50 minsServings 8-10
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