DOUBLE CHOCOLATE ALMOND CHEESECAKE
This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.
Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE CHOCOLATE ALMOND CAKE
Steps:
- Heat oven to 350°F. Generously spray 12-cup Bundt pan with no-stick cooking spray; set aside.
- Combine all cake ingredients except almonds in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds.
- Pour batter into prepared pan. Bake 55-65 minutes or until cake begins to pull away from sides of pan. (Do not overbake.) Cool 10 minutes; invert onto serving plate. Cool completely.
- Combine all chocolate ganache ingredients except almond extract in 1-quart saucepan. Cook over low heat 2-3 minutes, stirring constantly, until chips are melted and mixture is pourable. Stir in 1 teaspoon almond flavoring. Drizzle over cooled cake.
Nutrition Facts : Calories 400 calories, Fat 20 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 280 milligrams, Carbohydrate 53 grams, Fiber 1 grams, Sugar grams, Protein 7 grams
DOUBLE CHOCOLATE ALMOND BISCOTTI
Make and share this Double Chocolate Almond Biscotti recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 55m
Yield 2 logs
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine flour, cocoa, baking powder and salt.
- Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
- Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
- Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
- Place on ungreased baking sheet 3 inches apart.
- Bake for 20-30 minutes.
- Cool slightly and cut into 3/4-inch diagonal slices.
- Bake again for 10 minutes each side.
- Cool on a wire racks.
Nutrition Facts : Calories 2246.5, Fat 116.2, SaturatedFat 49.8, Cholesterol 333.5, Sodium 1286.2, Carbohydrate 284.2, Fiber 21.1, Sugar 150.7, Protein 43.5
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
DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
DOUBLE CHOCOLATE DOUBLE ALMOND BROWNIES
These are awesome! They are made with a cake mix and embellished with almond paste. Found on odense.com.
Provided by Manami
Categories Dessert
Time 45m
Yield 1 9x13
Number Of Ingredients 7
Steps:
- Preheat oven to 325º and grease and flour a 9x13" baking pan.
- Grate the chilled almond paste into medium bowl, using the large hole side of a grater.
- Add the brownie mix and the chocolate chips to the almond paste.
- Mix with fingertips to make sure almond paste is not stuck together and is well mixed with the brownie mix and chips.
- Beat the eggs, oil and water called for on brownie box in separate bowl.
- Add the liquid ingredients to the dry ingredients and stir with spoon until well mixed.
- Spread prepared batter into prepared pan and bake according to time listed on box, adding 2-3 minutes.
- Garnish with toasted almonds, if using.
- Cool on wire rack.
- Serve warm with chocolate almond chip ice cream and chocolate syrup for a real down home dessert.
Nutrition Facts : Calories 4913, Fat 269.1, SaturatedFat 52, Cholesterol 372, Sodium 1786.9, Carbohydrate 588, Fiber 15.1, Sugar 396.8, Protein 61.6
DOUBLE CHOCOLATE ALMOND TORTE
Make and share this Double Chocolate Almond Torte recipe from Food.com.
Provided by adena mangis
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325. Coat a 9 x 2 inch round cake pan with cooking spray. Line with parchment paper cut to fit into bottom of pan; coat with nonstick spray.
- Bring water and sugar for the torte to a boil in a pan to dissolve sugar; remove from heat. Add butter, 1 bag of chocolate chips, espresso powder, and salt. Let sit 2 minutes, then stir until smooth. Whisk in liqueur and almond extract.
- Whisk eggs until whites and yolks are mixed, then whisk into chocolate mixture.
- Pour batter into prepared cake pan,and place cake pan inside a roasting pan. Add warm water to roasting pan halfway up the outside of the cake pan. Bake torte until puffed and soft to the touch, 40 to 45 minutes. Remove roasting pan from oven, then remove the cake pan to a cooling rack. Let cool 1 hour.
- Run a paring knife around inside of the cake pan; invert onto a platter. Peel off parchment; cool completely or chill until ready to serve. Bring to room temperature before serving.
- Before serving, heat cream for the ganache in a microwave safe measuring cup in a microwave on high until boiling, 1 to 2 minutes. Add 3/4 cup chocolate chips and let sit 2 minutes, then stir until smooth. Cool Ganache 2 to 3 minutes, then spread over top and down the sides of torte. Sprinkle top with almonds. Dip a knife into hot water and wipe dry for each slice. Serve cake with strawberries.
- Chill any leftover cake.
Nutrition Facts : Calories 355.6, Fat 32.9, SaturatedFat 19.8, Cholesterol 126.9, Sodium 97.9, Carbohydrate 19.8, Fiber 6.1, Sugar 8.8, Protein 8.2
DOUBLE CHOCOLATE ALMOND COOKIES(INA GARTEN)
From Kathleen King, who has a great bakery in Long Island, and she made this with Ina on Barefoot Contessa.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 52 cookies, 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
- Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
- Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Nutrition Facts : Calories 315.4, Fat 17.9, SaturatedFat 9.4, Cholesterol 33.3, Sodium 163.5, Carbohydrate 38.7, Fiber 2.4, Sugar 26.4, Protein 4
DOUBLE CHOCOLATE CHERRY CAKE
Yummy! Need I say more! Chocolate, white chocolate and cherries and all in one special cake...enjoy...it may become a favourite at your home also.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter and flour 2 x 9" round pan.
- Combine sour cream, cocoa and water, blend well (set aside).
- Mix flour, baking soda, baking powder and salt into bowl (set aside).
- In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
- Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
- Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
- Mix well.
- Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
- Cool on racks for 20 minutes before removing pans.
- Cool completely before frosting.
- Beat whipping cream with icing sugar until stiff but not dry.
- Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
- Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
- You can add chocolate curls or marashino cherries to decorate if desired.
DOUBLE-CHOCOLATE ALMOND BROWNIES
Categories Chocolate Nut Dessert Bake Kid-Friendly Quick & Easy Tree Nut Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 2 generously
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F and line bottom and sides of an 8 x 4 x 3-inch loaf pan with foil, leaving a 1/2-inch overhang all around.
- On a baking sheet toast almonds in middle of oven until golden, about 7 minutes. Into a small bowl sift together flour, baking powder, and a pinch salt. In a double boiler or a metal bowl set over a saucepan of simmering water melt unsweetened chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in sugar and vanilla until combined well. Whisk in egg until combined well and stir in almonds, flour mixture, and chocolate chips until just combined. Pour batter into loaf pan and bake in middle of oven until a tester inserted 1 inch from side of pan comes out clean, 20 to 25 minutes. (Center will be fudge-like.)
- Cool brownies in pan on a rack 5 minutes and lift out foil with brownies onto rack. Cut brownies into serving pieces. Brownies keep in an airtight container 3 days or frozen up to 2 weeks.
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