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This is a hybrid chocolate cake recipe, a combination of the many one-layer European torte recipes. I borrowed the flourless, almond-based cake idea from the Italian torta caprese and glazed it like Julia Child’s famous reine de saba. Rich and fudgy, you only need a thin slice to satisfy your sweet tooth.

Makes one 9-inch cake

Ingredients


Chocolate Almond Cake

  • 6 ounces (170 grams) bittersweet chocolate, chopped
  • 12 tablespoons (170 grams) unsalted butter, softened
  • 1 cup (198 grams) granulated sugar, divided
  • 4 large eggs (200 grams), separated
  • ½ teaspoon almond extract, such as LorAnn Almond Bakery Emulsion
  • 1 ½ cups (152 grams) almond flour, such as Blue Diamond
  • Pinch of salt

Chocolate Glaze

  • 3 ounces (85 grams) bittersweet chocolate, chopped
  • 4 tablespoons (57 grams) unsalted butter, softened

Decoration (optional)

  • Toasted, sliced almonds
  • Instructions

Instructions


Make the Cake:

  1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
  1. Melt the chocolate in a bowl set over simmering water or in a microwave using 20-second increments. Set aside to cool slightly.
  1. Meanwhile, in a bowl fitted for a stand mixer with the paddle attachment or a medium bowl with a hand mixer, cream the butter and ¾ cup of the sugar together until light and fluffy about 3 to 5 minutes.
  1. Separate the eggs, adding the whites to a separate clean bowl. Add the yolks one at a time to the butter mixture and beat to incorporate. Add the almond extract.
  1. Add the melted chocolate and then the almond flour and mix until just combined.
  1. In the bowl with the egg whites, add the salt and use a clean whisk or clean beaters to whip until white and foamy. Add the remaining ¼ cup sugar in a steady stream and continue to whip until the egg whites reach stiff peaks.
  1. Mix ¼ of the egg white mixture into the chocolate batter to lighten. Then in 2 to 3 more batches, gently fold in the egg whites until no streaks remain.
  1. Carefully pour the batter into the cake pan and bake for 30 minutes or until a toothpick inserted still yields a thick coating. You don’t want to overbake. Allow to cool for 20 minutes before releasing the sides of the pan and cooling completely.

Make the Glaze:

  1. Melt the chocolate in a bowl set over simmering water or in a microwave using 20-second increments. Add the butter and mix until melted and thick, glossy mixture forms.
  1. Flip the cake upside down on a serving platter and use an offset spatula to spread the glaze. Decorate with almonds if desired and then allow the glaze to set before serving. The balance can remain covered at room temperature for up to 3 days.

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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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