If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is extremely easy to make and quick, but nobody will know since this cake is so delicate, rich in taste and look elegant. For me it is the ultimate dessert combination of chocolate and nuts which are such a great replacement to flour and create such moist and tasty cake in very little time. So just make sure you use the best dark chocolate. This way you can impress even unexpected visitors. Next time I'll try this with hazelnuts, so it will taste like nutella. —Cordelia
Serves about 10-12
packets of unsalted butter
ounces good dark chocolate (60%-70% preferably Velrona or Callebaut)
cup ground almonds
1/3 +1/4 granulated sugar
cup light brown sugar
tablespoon instant coffee
tablespoons Amaretto liqueur (optional)
pinch of salt
small package of heavy whipping cream (1/2 a pint) for frosting
- Warm the oven to 325 degrees.
- Chop the chocolate and melt it with the butter carefully in the microwave, just until starting to melt, add the coffee and then mix well until completely melted and smooth. let it cool a bit.
- Separate the egg whites from the yolks and put the egg whites in the mixer bowl with 1/4 cup of sugar, pinch of salt and whip until you get shiny foam and firm peaks. Transfer to a different bowl.
- Put the yolks in the mixer bowl add 1/2 cup of sugar and the brown sugar and whip well until pale and puffy.
- Add the flour and the almonds to the yolk mixture and mix shortly on low speed. Add the chocolate mixture, and mix again until just incorporated. Mix in the Ameratto.
- Fold the egg whites to the yolk mixture with a spatula - first mix about 1/3 of the egg whites to make the mixture a bit fluffier and when incorporated add the rest and fold carefully until just incorporated.
- Oil a 10" spring pan and add the batter. Bake for 30 minutes. The cake suppose to be stable but still soft especially in the middle.
- Let the cake cool completely and take out of the pan. Whip the heavy cream to a firm and fluffy whipped cream. Flip the cake and frost the top and the sides with the cream.
- Best served at room temperature. Without the cream can last few days out side the fridge.
- This recipe was entered in the contest for Your Best Chocolate Cake