Dear friends, thank you for visiting my new blog. I've moved over from my previous blog due to technical issues with my previous blogging platform. I'll be transferring my old postings within the next few weeks.
If you are following me on Facebook, Twitter or Google +, you'll still be receiving updates when there is a new posting. However, I was unable to bring over the contacts of readers who are following me via email. If you are keen to receive updates via email, or connect with me via the Blogger dashboard, please sign up on the right. Thank you!Now, let's get back to the blog post. It's been a great start to the new year with this lovely Dark Chocolate-Almond Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas. We are baking through this book as members of The Home Bakers hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.
The Dark Chocolate-Almond Cake is a rich and moist chocolate cake with a slight nutty flavour. I did not blend all the almonds till it was fine and left some pieces a little bigger for the extra crunch. I served this cake during a Christmas and new year gathering and everyone enjoyed it very much. It was fabulous with a scoop of vanilla ice cream which brought out the chocolate-y and nutty flavours even more.
I made half the cake (wish I made the full recipe!) in a 7 inch tin. Below is my ingredient listand my revised steps. Please go to Jocelyn from Riceball Eats for the original full recipe.
Dark Chocolate-Almond Cake (7 inch)
- 56 g of butter
- 113 g of bittersweet or semisweet chocolate (chopped)
- 3 large eggs, separated
- Half of 1/8 tsp of salt (A pinch)
- Half of 1/8 tsp of cream of tar tar (A pinch)
- 2 tbsp sugar plus 1/4 cup
- 1 tbsp brewed coffee or rum
- 1/4 cup plus 2 tbsp finely ground almonds or toasted hazelnuts
- 3 tbsp of unbleached all purpose flour
- Confectioner's sugar for dusting
- Pre-heat oven to 175 degrees C.
- In a double boiler, over simmering water, melt butter and sugar and stir to blend. Make sure that the pot holding the mixture does not touch the water.
- Beat egg yolks till thick, then beat in 1/4 cup of sugar, followed by coffee/rum. Stir in melted chocolate.
- Beat egg whites till foamy, add the salt and cream of tar tar and beat till soft peak. Add 2 tbsp sugar and beat till stiff.
- Fold in 1/3 of egg white mixture into the egg yolk mixture to lighten it. Then fold in nuts, flour and remaining egg whites.
- Pour into pan, smooth the top and bake for 25 to 30 mins till a cake tester comes out clean 1.5 cm from the centre of the cake. Centre should still be wobbly.
- Cool then remove from pan and dust with confectioner's sugar before serving.