Almond and chocolate cake.
Simple, fragrant, delicious.
The almond and chocolate cake is a very delicious and particular dessert, it is somewhat reminiscent of a caprese, but it has a different recipe and a special aroma… Try it, you’ll be amazed.
Simple and rich in flavor, this almond and chocolate cake is among the best and most delicious ever tasted. With its goodness, it melts in the mouth, has a moist texture, contains lots of almonds and chocolate, and is flavored with rum, which gives it a unique scent and taste.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 Eggs (Large)
- 10.5 oz almonds
- 7 oz 55% dark chocolate
- 7 tbsp butter
- 1 cup sugar
- 1.3 cups flour
- 1 packet baking powder
- 1 pinch salt
- 1 glass rum
- to taste rum
- to taste powdered sugar
Tools
- 1 Electric whisk
- 1 Mold
- 1 Spatula
- 1 Oven
Steps
Chop the chocolate.
Grind the almonds into flour together with 100 g of sugar taken from the total, and set aside.
Without the need to wash the blender jar, blend the chopped chocolate.
Melt the chopped chocolate together with the butter and let it cool down.
In the meantime, using an electric whisk or stand mixer, beat the eggs with the remaining 100 g sugar until the mixture becomes thick and foamy.
Preheat the oven to 320°F (160°C).
Add the butter, melted chocolate, and rum to the eggs and continue to mix.
Sift the baking powder with the flour and add it to the eggs gradually with the whisk at a low speed.
Turn off the electric whisk and also add the chopped almonds, mixing well with a spatula.
Butter a 24 cm springform pan and pour the mixture into it.
Bake in a preheated oven at 320°F (160°C) for 40 minutes, check the cooking with a toothpick.
Turn off the oven and transfer the cake to a tray.
Spray a bit of rum on the surface, let it cool well, then sprinkle with powdered sugar.
Chop the chocolate.
Put the almonds with 100 g of sugar in the blender for 40 sec/speed 8, transfer them to a bowl.
Without washing the jar, add the chopped chocolate and blend for 30 sec/speed 7, also add the butter, 3 min/190°F (90°C)/speed 1, transfer the mixture to a bowl to cool.
No need to wash the blender, attach the butterfly whisk to the jar.
Place the eggs with the remaining sugar in the jar for 4 minutes/speed 3.
Preheat the oven to 320°F (160°C).
Add the melted chocolate with butter and rum to the eggs for 40 sec/speed 3.
Add the baking powder with the flour for 40 sec/speed 3, scrape the mixture from the sides to the center.
Add the chopped almonds for 30 sec/speed 4, scrape again from the sides to the center and work for another 30 sec/speed 3.
Butter a 24 cm springform pan and pour the mixture into it.
Bake in a preheated oven at 320°F (160°C) for about 40 minutes, do the toothpick test.
Turn off the oven and transfer the cake to a tray.
Spray a bit of rum on the surface of the cake, let it cool completely, and then sprinkle with powdered sugar.
The almond and chocolate cake is ready to be enjoyed… Enjoy your dessert!
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