Chocolate Almond Cake

Chocolate Almond Cake tastes fabulous and is gluten free, as long as your cocoa powder does not contain malt! This cake is perfect for every occasion!

Prep Time20

Cook Time40

Cooling Time, divided40

Total Time1 40

Servings:

Calories: 334kcal

Author: Karin and Ken

Ingredients

2 ½ ounces semi-sweet chocolate
5 tablespoons butter, unsalted
¾ cup almonds, ground
2 large eggs
6 large egg yolks
¾ cup sugar - plus 1 tablespoon, divided
⅓ cup cocoa powder - should not contain malt to be gluten free
4 egg whites
1 pinch salt -
1 teaspoon vanilla -
cooking spray or butter, for greasing

White Chocolate Drizzle

⅓ cup white chocolate
2 teaspoons heavy cream (35%) or corn syrup using corn syrup will make the drizzle thicker
1 tablespoons butter -
¼ teaspoon vanilla extract -

Instructions

Cake

Preheat your oven to 350 degrees. Prepare and 8 inch cake pan with cooking spray or butter and flour if desired. Set aside.
Melt chocolate in the top of a double boiler set over simmering water or a heavy bottomed saucepan, over low heat.
Add butter and stir.
When the butter is melted, add ground almonds. Stir to combine. Remove from heat and set aside.
In a large mixing bowl combine the eggs, yolks, ¾ cup of sugar and cocoa powder. Whisk until totally incorporated.
Using a spatula scrape chocolate mixture into egg mixture and stir until blended. Set aside.
Using an electric mixer beat egg whites and salt until stiff peaks form, between 3 and 5 minutes.
Add remaining 1 tablespoon sugar and vanilla and beat to combine.
Gently fold the egg whites into the chocolate almond mixture.
Pour and scrape the batter into your prepared pan. Bake for between 25 and 29 minutes or a toothpick inserted into the center comes out clean
Remove from oven and allow the cake to cool in the pan for at least 5 minutes, if not 10, before placing the cake on a rack to cool completely.

White Chocolate Drizzle

Using a double boiler or a heavy bottomed saucepan over low heat, add butter and allow it time to melt.
Next, add chocolate, cream or syrup and vanilla. Stir until melted and totally incorporated.
Then, take a teaspoon and dip it in your drizzle and as the chocolate drips from the spoon make a pattern on top of your cake.
The other option you have is double up all of the ingredients in the drizzle recipe and pour your chocolate drizzle on top of your cake. Spreading the drizzle all around with a spatula, allowing it to drip over the sides of the cake.
Use syrup, instead of cream, if you want to cover the entire cake in drizzle. Serve and enjoy!

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