Chocolate-almond cake
8 servings
50 minutes
Chocolate-almond cake is the embodiment of luxury and sophistication in Russian cuisine. This dessert combines the rich taste of bitter chocolate with soft nutty notes of almond, creating a harmony of flavors and textures. The sweetness of muscovado highlights the depth of the chocolate aroma, while the lightness of whipped egg whites gives the cake an airy quality. Historically, almonds were used in Russian cooking as a symbol of refinement, and their combination with chocolate makes this cake a true delight. It is perfect as a festive treat or a snack for cozy tea time. A fine dusting of powdered sugar on the surface gives it a finished look, making each piece a visual and taste pleasure.
1
Preheat the oven to 180 degrees.
2
Line the pie dish with baking paper.
3
Melt chocolate, butter, and sugar in the microwave or in a water bath until soft.
- Dark chocolate: 400 g
- Butter: 265 g
- Muscovado sugar: 170 g
4
Remove from heat and add the egg yolks.
- Chicken egg: 5 piece
5
Beat the egg whites to a stiff foam in a large bowl and add the chocolate mixture, flour, and almonds. Mix well.
- Chicken egg: 5 piece
- Wheat flour: 50 g
- Almond: 230 g
6
Pour the mixture into the mold and bake for 30 minutes.
7
Cool down.
- Icing sugar: to taste
