The Christmas Cake with Almonds and Chocolate is a cake prepared specifically for Christmas, made with almonds and semolina and covered with soft melted chocolate, which keeps for days under a glass dome.
This typical Christmas dessert will make you fall in love, with powdered almonds, eggs, and lots of dark chocolate covering it all, making this Christmas Cake with Almonds and Chocolate the queen of Christmas desserts.
A delightful dessert that looks like a domed cake, by the way, do you have some pandoro? Prepare the pandoro dome cake and it will instantly be a celebration.
If you plan on preparing many desserts for Christmas, I suggest you take a look at the ideas I propose below and then let’s discover right after the photo how to make the Christmas Cake with Almonds and Chocolate!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Christmas Cake with Almonds and Chocolate
- 1/3 cup semolina
- 1/3 cup all-purpose flour
- 1 cup almond flour
- 1/3 cup sugar
- 4 eggs (large)
- 6 tbsp butter (melted)
- 3/4 cup dark chocolate
- 1 tsp lemon zest
- 1 1/2 tbsp amaretto (liqueur)
Tools
- 1 Electric whisk
- 1 Immersion blender
- 1 Mold dome-shaped
Preparation of Christmas Cake with Almonds and Chocolate
To prepare the Christmas Cake with Almonds and Chocolate, first separate the egg yolks from the whites and beat the whites to stiff peaks with an electric whisk.
Grind the almonds into a very fine powder using a mixer or food processor.
Whip the egg yolks with the sugar and grated lemon zest until you have a light and quite frothy mix, then add the melted butter and mix well.
Now add the almond flour and semolina; the mixture will be quite thick, but it should be; thoroughly incorporate the liqueur.
Now, with the help of a spatula and gentle movements from bottom to top, add the beaten egg whites you prepared earlier.
Preheat a static oven to 320°F, butter and flour a dome-shaped mold (if you don’t have one, you can use a glass salad bowl as long as it can go in the oven).
Pour the mixture for the Christmas Chocolate Cake into the mold, level the surface, and bake on the middle shelf of the oven for at least 50 minutes.
Always do the toothpick test before taking it out of the oven; it should come out dry.
Once the Christmas Cake is cooked, take it out of the oven and, while still in the mold, flip it onto a cooling rack to cool.
Meanwhile, melt the dark chocolate in a double boiler or microwave.
When the cake is cold, remove the mold and place a plate under the cooling rack to catch the chocolate that will inevitably drip off.
Let the chocolate drip over the center of the dome, and if necessary, use a spatula to help it reach the edges.
When the chocolate is cold and solidified, you can enjoy.
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How to Store the Christmas Cake
Without the chocolate coating, it can be stored wrapped in paper or foil for 3 days.
Once covered, keep it under a glass dome or in the refrigerator for 2 days.
You can freeze it and then let it thaw at room temperature for 30 minutes before cutting.
Other Recipes
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