Rich chocolate-almond cake
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Simple, elegant, rich and fudgy, my 13-year-old son made this chocolate-almond cake never having baked a cake, ever. It was fabulous.
For the chocolate, use the best you can find; at least half of it should be 70% cocoa. Use blanched almonds, then grind them in a food processor.
From the story: Like mother, like son -- in the kitchen
Heat the oven to 350 degrees. Grease and flour an 8-inch round cake pan.
Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Add the butter and stir. When the mixture is thoroughly melted, add the ground almonds, pouring in a thin stream. Stir to blend. Remove from the heat and set aside.
Place the eggs and yolks in a mixing bowl with 3/4 cup of the sugar and the cocoa powder. Whisk until blended, then stir into the almond-chocolate mixture. Set aside.
Place the egg whites in the bowl of an electric mixer. Add the salt and beat until they hold stiff peaks, about 4 minutes. Add the remaining 1 tablespoon sugar and the vanilla and beat to combine. Gently fold the beaten whites into the chocolate mixture.
Transfer the batter to the pan. Bake until the tip of a knife inserted in the center comes out clean, 25 to 28 minutes.
Prepare a large plate with a clean dish towel on top. Remove the cake from the oven and unmold onto the towel-covered plate. Let cool. Transfer to a serving platter and dust with cocoa, if desired.
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