Recipes - Chocolate Almond Cake Recipe

Ingredients

Sponge

175 g/ 6 oz of dark chocolate

175 g/ 6 oz/ ¾ cups of butter

125 g/ 4½ oz of caster (superfine) sugar (or lesser amount of sugar if you want the cake not tasted too sweet)

125 g/ 4½ oz/ 1¼ of cups ground almonds

1 tsp of almond flavoring (extract)

4 eggs, egg whites and yolks separated

114 tsp cream of tartar

50 g/ 1¾ oz of self-raising flour

Cake Topping/ Icing/ Cream

125 g/ 4½ oz of milk chocolate

25 g/ 1 oz/ 2 tbsp of butter

4 tbsp of double (heavy) cream or fresh whipping cream

Cake Decoration

25 g/1 oz/ 2 tbsp of toasted flaked almonds

Some chocolate chips (if you are creative)

25 g/1 oz of dark chocolate, melted

Preparation

Lightly grease and 1 line the base of a 23 cm/ 9 inch round spring form tin (pan) with some margarine or butter.
Break the chocolate bar into small little chunks and place in a small pan with the butter.
Heat the pan slowly, stirring the mixture until melted and well combined.
Place 100 g/ 3½ oz/ 7 tbsp of the caster (superfine) sugar in a bowl with the egg yolks and whisk until it turns pale and creamy.
Add the melted chocolate mixture, beating until well combined.
Sieve (strain) the cream of tartar and flour together and fold into the chocolate mixture with the ground almonds and almond flavoring (extract) if you want more aroma from your cake.
Whisk the egg whites in a bowl until standing in soft peaks.
Add the remaining caster (superfine) sugar and whisk for about 2 minutes by hand, or 45-60 seconds, if using an electric whisk, until thick and glossy.
Fold in the egg whites into the chocolate mixture and spoon into the round cake tin. Make sure you spread it nicely and evenly.

	Chocolate Almond Cake Recipe

	Ingredients Sponge 175 g/ 6 oz of dark chocolate 175 g/ 6 oz/ ¾ cups of butter 125 g/ 4½ oz of caster (superfine) sugar (or lesser amount of sugar if you want the cake not tasted too sweet) 125 g/ 4½ oz/ 1¼ of cups ground almonds 1 tsp of almond flavoring (extract) 4 eggs, egg whites and yolks separated 114 tsp cream of tartar 50 g/ 1¾ oz of self-raising flour Cake Topping/ Icing/ Cream 125 g/ 4½ oz of milk chocolate 25 g/ 1 oz/ 2 tbsp of butter 4 tbsp of double (heavy) cream or fresh whipping cream Cake Decoration 25 g/1 oz/ 2 tbsp of toasted flaked almonds Some chocolate chips (if you are creative) 25 g/1 oz of dark chocolate, melted Preparation Lightly grease and 1 line the base of a 23 cm/ 9 inch round spring form tin (pan) with some margarine or butter. Break the chocolate bar into small little chunks and place in a small pan with the butter. Heat the pan slowly, stirring the mixture until melted and well combined. Place 100 g/ 3½ oz/ 7 tbsp of the caster (superfine) sugar in a bowl with the egg yolks and whisk until it turns pale and creamy. Add the melted chocolate mixture, beating until well combined. Sieve (strain) the cream of tartar and flour together and fold into the chocolate mixture with the ground almonds and almond flavoring (extract) if you want more aroma from your cake. Whisk the egg whites in a bowl until standing in soft peaks. Add the remaining caster (superfine) sugar and whisk for about 2 minutes by hand, or 45-60 seconds, if using an electric whisk, until thick and glossy. Fold in the egg whites into the chocolate mixture and spoon into the round cake tin. Make sure you spread it nicely and evenly.

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