Chocolate Almond Cake
User Reviews
5.0
33 reviews
Excellent
Chocolate Almond Cake
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This chocolate almond cake is my take on Julia Child's legendary Reine de Saba. Rich, almost flourless cake filled with marzipan buttercream and topped with a silky ganache
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Ingredients
For the Cake:
- 4 ounces semisweet chocolate
- 2 tbsp rum dark
- 1 tick butter softened
- 2/3 cup granulated sugar plus one tablespoon
- 3 egg yolks
- 3 egg whites room temp
- 1 pinch salt
- 2/3 cup pulverized almonds
- 1/4 tsp almond extract
- 1/2 cup cake flour
For the Ganache:
- 4 ounces semisweet baking chocolate
- 1/4 cup rum
- 5-7 tbs unsalted butter
For the Filling:
- 1/2 cup grated marzipan
- 1 tick salted butter room temp
- 1 cup confectioner’s sugar
- 1 tbs hot water
- 1/2 tsp almond extract
Instructions
For the Cake
- For the egg whites, add a pinch of salt and beat on high until soft peaks form. Add sugar and continue to beat until peaks stiffen.
- Preheat oven to 350 degrees F. Butter and flour cake pan. Set chocolate and rum in a bowl set over simmering water to melt. Remove from heat when almost completely melted.
- Cream butter and 2/3 cup sugar together for several minutes until they form a pale yellow fluffy mixture. Beat in egg yolks until well blended.
- Beat in egg whites and salt in separate bowl until soft peaks are formed; sprinkle on 1 tbsp sugar and beat until stiff peaks are formed. With spatula, blend melted chocolate into butter and sugar mixture, then stir in almonds, and almond extract.
- Immediately stir one fourth of egg whites to lighten the batter. Delicately fold in a third of remaining whites and when partially blended, sift on one third of flour and continue folding.
- Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. Turn batter into cake pan, pushing batter up to its rim with a spatula. Bake in middle level of oven for about 25 minutes. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; center should move slightly if pan is shaken, and a needle comes out oily.
- Allow cake to cool in pan for 10 minutes. Run knife around edge of pan, and reverse cake on rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
For the Filling
- Grate the marzipan into a bowl and pour the hot water over. Knead together so the marzipan absorbs the water and softens up.
- Cream butter and marzipan together until well combined then add the sugar and almond extract. Beat until fluffy.
For the Ganache
- Place chocolate and rum in a bowl set over a pot of simmering water for a few minutes until mostly melted.
- Remove pot from the double boiler and beat un butter a tablespoon at a time. Set aside until the mixture cools down and spread over the cake using a spatula.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you prefer not to use the dark rum then sub in coffee and if neither of those will do then use milk.
- Try heating your marzipan for 3-4 seconds in the microwave to help soften it if if feels a bit too hard.
- Your bowl and beater needs to be totally clean and grease-free before you whip the egg whites. Try wiping with vinegar or lemon juice if you have any doubts.
Nutrition Information
Show Details
Serving
1piece
Calories
199kcal
(10%)
Carbohydrates
22.8g
(8%)
Protein
6.8g
(14%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
1g
Cholesterol
0.4mg
(0%)
Sodium
264mg
(11%)
Potassium
108mg
(3%)
Fiber
5g
(20%)
Sugar
10.2g
(20%)
Vitamin A
5IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
35mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8Slice
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 199kcal | 10% |
| Carbohydrates | 22.8g | 8% |
| Protein | 6.8g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 264mg | 11% |
| Potassium | 108mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 10.2g | 20% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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