The African cake is a simple and delicious cake. My friend Krissy gave me the recipe, and it is one of the first cakes made on the blog. Made with eggs, sugar, flour, butter, almonds, and dark chocolate. The cake is perfect to enjoy at any time of the day, from breakfast to after meals as a dessert, maybe served with whipped cream or vanilla or custard ice cream.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 1/2 cups all-purpose flour
- 3 cups blanched almonds (or almond flour)
- 10 1/2 oz 50% dark chocolate
- 2/3 cup granulated sugar
- 10 1/2 tbsp butter
- 3 eggs (at room temperature)
- to taste unsweetened cocoa powder
Tools
- Kitchen Scale
- 2 Bowls
- Mixer
- Small Pot
- Spatula
- Oven
- Stovetop
- Springform Pan
- Food Processor
- Sugar Shaker
Preparation
To prepare the African cake…
First, take a small pot, fill it with water (about 1 inch) and put it on the stove over medium heat.
Place a bowl (steel or glass) on top, break the dark chocolate into it, and melt it for several minutes with the butter, stirring with a spatula. Then let it cool slightly.While the butter melts with the chocolate, place the whole blanched almonds in the food processor and finely chop them into a powder, or you can use almond flour directly.
In the other bowl, pour the whole eggs with the granulated sugar and start beating them with the electric mixer until they become frothy.
When the chocolate and butter have cooled slightly, pour them into the bowl with the eggs, blend them with the mixer, then gradually add the chopped almonds and flour.
Mix the whole mixture well and pour it into a greased and floured or non-stick pan. Bake the cake in a preheated oven at 350 degrees Fahrenheit in static mode for 40/45 minutes.
Once the cooking time is up, let it cool in the oven with the door open, and finally sprinkle it with unsweetened cocoa powder to taste.
