Chocolate Almond Cake

Name: Chocolate Almond Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 serving
Ingredients: cake release spray; 2 tbsp cocoa powder; 250 g ( 1 ½ cups) chocolate chips; 250 g ( 1 ½ cups) sugar; 150 g (⅔ cup) unsalted butter; 125 g (¾ cup + 1 tbsp) ground almonds; 75 g (½ cup) flour; 4 large eggs; 1 tsp vanilla bean paste; pinch salt; 130 g (¾ cup) chocolate chips; 120 ml (½ cup) cream; 1 tbsp golden syrup; 1 tbsp whole milk to thin glaze; fresh berries; chocolate shavings

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
12
Calories
474 kcal
Course
Cake
Cuisine
European

Chocolate Almond Cake

Shawn Wheeler

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This easy Chocolate Almond Cake is pure fudgy, chocolatey indulgence! Top with chocolate ganache and add chocolate flakes or fresh berries to transform it into an elegant dessert.

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Ingredients

Servings

For the cake pan

cake release spray or oil
2 tbsp cocoa powder or as needed

For the cake

250 g ( 1 ½ cups) chocolate chips dark or semi-sweet
250 g ( 1 ½ cups) sugar caster or granulated
150 g (⅔ cup) unsalted butter cubed
125 g (¾ cup + 1 tbsp) ground almonds
75 g (½ cup) flour plain / all-purpose flour
4 large eggs separated
1 tsp vanilla bean paste or extract
pinch salt

Chocolate glaze

130 g (¾ cup) chocolate chips dark or semi-sweet
120 ml (½ cup) cream double / heavy
1 tbsp golden syrup or honey
1 tbsp whole milk to thin glaze optional

To decorate

fresh berries approx. 300g (10 ½ oz)
chocolate shavings

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Instructions

PREPARE THE CAKE

Mist a deep 8-inch cake pan, or a Charlotte Cake pan, with cake release spray and dust thoroughly with cocoa powder, shaking out any excess.
Separate the eggs, putting the egg whites in a mixing bowl in a pinch of salt and setting the egg yolks aside in a small bowl. Whisk the egg whites until you have firm peaks and set aside.
Place the chocolate and butter in a bowl and microwave in short bursts until the butter melts. Leave to stand for a minute then stir until completely smooth. Allow the chocolate mixture to cool slightly.
Add the sugar, vanilla and egg yolks to the chocolate bowl and mix vigorously to combine. Stir in the ground almonds and flour until the batter is smooth. Add a third of the whisked egg whites to loosen to the batter and then gently fold in the rest.

OVEN BAKE OR AIR FRY

Transfer the batter into the prepared Charlotte or 8-inch pan and level. Bake in a 180°C (350°F) preheated oven for 35-40 minutes or cook in an air fryer at 160°C (320°F) for 40-45 minutes. The cake is ready when a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Cool the cake in the tin for five minutes then carefully invert onto a wire rack to cool. The cake should release with no trouble at all provided you have greased the pan well.

DECORATE AND SERVE

Put the chopped chocolate in a small bowl. Heat the cream and golden syrup until almost boiling then pour over the chocolate. Leave to stand for a couple of minutes then stir until completely smooth. Drizzle the ganache over the cooled cake, letting it drip down the sides and settle in the middle.
Top the cake with a medley of fresh berries, such as strawberries, raspberries and blueberries or simply with chocolate shavings and serve!

Equipments used:

Nutrition Information

Show Details

Calories 474kcal (24%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 93mg (31%) Sodium 104mg (4%) Potassium 143mg (4%) Fiber 2g (8%) Sugar 41g (82%) Vitamin A 539IU (11%) Vitamin C 0.1mg (0%) Calcium 65mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 474 kcal

% Daily Value*

Calories	474kcal	24%
Carbohydrates	51g	17%
Protein	5g	10%
Fat	30g	46%
Saturated Fat	15g	75%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.4g	20%
Cholesterol	93mg	31%
Sodium	104mg	4%
Potassium	143mg	3%
Fiber	2g	8%
Sugar	41g	82%
Vitamin A	539IU	11%
Vitamin C	0.1mg	0%
Calcium	65mg	7%
Iron	1mg	6%