Skip to main content

Chocolate Almond Cake


I like this Chocolate Almond Cake, a great recipe that I adapted from Dorie Greenspan’s Paris Sweets cookbook. Just perfect as an afternoon snack or as a decadent dessert with a thin layer of chocolate glaze. It’s not too sweet, light, chocked full of almond flavor with a hint of orange flavored liqueur. Try it.


Recipe adapted from Paris Sweets by Dorie Greenspan

Chocolate Almond Cake
(Printable Recipe)

Ingredients

¼ Cup (40 g) Potato Starch
¼ Cup (25 g) Dutch-Processed Cocoa Powder
4 Large Eggs, at room temperature
1 Cup (3 ½ oz; 100 g) Finely Ground Blanched Almonds
1 Cup (100 g) Confectioners’ Sugar, sifted
2 tsp Cointreau or other orange-flavored liqueur
1 tsp Pure Vanilla Extract
1 Tbsp (15 g) Sugar
1 Stick (4 oz; 115 g) Unsalted Butter, melted and cooled

Method

Center a rack in the oven and preheat the oven to 350˚F (180˚C). Butter an 8 x 2-inch (20 x 5-cm) round cake pan, line the bottom with parchment or wax paper, and butter the paper; dust the entire pan with flour and tap out the excess.

Sift together the potato starch and cocoa and set aside. Leave 1 of the eggs whole and separate the remaining eggs.

Working in a mixer fitted with the paddle attachment, beat the ground almonds, confectioners’ sugar, whole egg, and 3 egg yolks on medium speed for about 3 minutes, until the mixture is smooth and light. Beat in the Cointreau and vanilla, and then reduce the mixer speed to low and add the sifted dry ingredients, mixing only until they are incorporated. If you don’t have two bowls for your mixer, transfer the batter to a larger mixing bowl.

Working in a clean, dry mixer bowl, using the whisk attachment, beat the egg whites until they form soft peaks. Sprinkle in the granulated sugar and continue to beat until the whites are firm and glossy. With a rubber spatula, stir one-quarter of the whites into the batter, and then gently fold in the rest of the whites. Very delicately, fold in the melted butter.

Scrape the batter into the pan, smooth the top, and slide the pan into the oven. Bake for 35 to 40 minutes, or until a knife inserted in the center of the cake comes out clean. Transfer to a rack to cool for 5 minutes before unmolding, and then cool to room temperature right side up.

*The Chocolate Glaze
1 Stick (4 oz; 115g) Unsalted Butter
5 oz (150 g) Bittersweet Chocolate, finely chopped

Bring the butter to a boil in a small saucepan. Remove the pan from the pan from the heat and clarify the butter by spooning off the top foam and pouring the clear yellow butter into a small bowl; discard the milky residue at the bottom of the pan. Melt the chocolate in a bowl set over-not touching-simmering water, and then stir in the clarified butter.

Comments

  1. I love this cake, it's perfect with a cup of coffee or tea!

    ReplyDelete
  2. Ohh this is soo gorgeous, Angie!!

    ReplyDelete
  3. That looks amazing, but I think the amount of regular sugar is missing from the ingredients list.

    Can't wait to try this one!

    Cait

    ReplyDelete
  4. @Anonymous (Cait): The amount of regular sugar is 1 Tbsp (15g).

    ReplyDelete
  5. I adore these cakes! it is fantastic!

    ReplyDelete
  6. Can the potato starch be substituted with something else? I won't be able to run to the grocery store until next week...

    ReplyDelete
  7. @Lee Ann C: I use potato starch and corn starch interchangeably. So, I think corn starch should work.

    ReplyDelete
  8. I used tapioca starch for mine and it was great. Note, though, that the cake has butter in the list of ingredients but the recipe instructions do not--unless you're greasing the pan with that whole stick. Thought I'd mention. I beat it in with the egg yolks etc and baked the batter as cupcakes for 20 min at 350. Very good, and thank you for the recipe!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…