Chocolate Almond Cake
User Reviews
5
22 reviews
Excellent
Chocolate Almond Cake
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The Chocolate Almond Cake combines semisweet chocolate, rum, and pulverized almonds for a rich and textured dessert. The cake batter incorporates whipped egg whites to create a lighter crumb despite the dense ingredients like chocolate and ground nuts. A marzipan-based filling with almond extract complements the chocolate ganache that covers the cake, adding layers of almond flavor and moistness. This cake suits special occasions or moments when a luscious, almond-infused chocolate treat is desired.
Description
The Chocolate Almond Cake features a batter made with semisweet chocolate, softened butter, sugar, egg yolks, and whipped egg whites folded in delicately to lighten the texture. Pulverized almonds and almond extract deepen the nutty flavor, while cake flour ensures a tender crumb. After baking, the cake is layered with a filling of butter, marzipan, confectioners' sugar, and almond extract, lending a creamy almond sweetness. A ganache made with semisweet chocolate, rum, and unsalted butter finishes the cake, creating a glossy, rich coating. The careful folding of egg whites and flour in stages helps maintain the cake’s lift and moist crumb. The rum can be substituted with coffee or milk for a different flavor profile. This cake is a refined dessert that highlights the harmony between chocolate and almond flavors.
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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 yolk
- 3 egg room temp, white
- 1 pinch salt
- 2/3 cup almonds pulverized
- 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 butter unsalted
For the Filling:
- 1/2 cup marzipan grated
- 1 tick butter room temp, salted
- 1 cup confectioners' sugar
- 1 tbs water hot
- 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
- Use a scale to measure flour accurately to avoid dense texture; fluff and level with a knife if measuring by volume.
- Dark rum adds depth but can be replaced with coffee or milk if preferred.
- If marzipan feels hard, soften it briefly in the microwave before grating.
- Ensure bowls and beaters are completely clean and grease-free before whipping egg whites for proper volume; wiping with vinegar or lemon juice can help.
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
(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%)
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
22 reviews
Excellent
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