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Chocolate Almond Cake
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 12
Calories: 474 kcal
Course:
Cake
Cuisine:
European
Ingredients
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
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.
Cup of Yum
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!
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.