Almond-chocolate cake
4 servings
80 minutes
Almond-chocolate cake is a refined dessert that combines the rich taste of dark chocolate with the delicate nutty aroma of almonds. This recipe has roots in European baking traditions, where chocolate cakes have long been considered symbols of elegance and sophistication. With no flour, the cake's texture is airy and moist, almost melting in the mouth. It can be served with powdered sugar and a scoop of ice cream, adding an extra contrast of flavors and temperatures to the dessert. Ideal for special occasions when you want to treat yourself and loved ones to something special.
1
Chop the almonds not too finely. Melt the chocolate with butter in a water bath.
- Almond: 150 g
- Dark chocolate: 130 g
- Butter: 120 g
2
Separate the yolks from the whites, add sugar, and whisk.
- Chicken egg: 3 pieces
- Sugar: 100 g
3
Mix the almonds with melted chocolate.
- Almond: 150 g
- Dark chocolate: 130 g
4
Whip the egg whites with salt for 4-5 minutes. Mix the egg whites with the chocolate mixture.
- Salt: pinch
- Chicken egg: 3 pieces
5
Line a baking pan (22 cm) with parchment paper. If not available, grease the pan with oil, place regular paper in the pan, and grease again. Pour the mixture into the pan. Bake in a preheated oven at 180 degrees for 30 minutes.
- Butter: 120 g
6
Serve the cake dusted with powdered sugar and a scoop of ice cream.
- Icing sugar: 2 tablespoons
