Chocolate Almond Slices Food

CHOCOLATE AND ALMOND SLICES RECIPE

Steps:

• Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base of a 20x24cm (8x9½in) shallow cake tin with baking parchment. Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave until melted, stir and cool for 5 mins.
• Place the butter, sugar, flour, baking powder, eggs and ground almonds in a large bowl and beat with an electric whisk until creamy. Fold in the melted chocolate.
• Spoon the mixture into the tin and level the surface. Bake for 30-35 mins until firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 5 mins, then turn out and leave to cool completely.
• To make the icing, place all the ingredients in a heatproof bowl and set over a pan of simmering water. Leave until melted, then remove from the heat and stir until smooth. Cool until thick enough to spread over the top of the cake. Leave until the icing has just set, then cut into slices.

MARZIPAN CAKE WITH CHOCOLATE GANACHE AND SLICED ALMONDS

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
• Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
• Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.

CHOCOLATE ALMOND SLICES

Steps:

• Preheat oven to 375 degrees.
• Line cookie sheet with parchment paper.
• Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
• Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
• Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
• Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.

CHOCOLATE ALMOND CAKE

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.

CHOCOLATE CHIP ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.