Chocolate cake with almonds
Preheat the oven to 175 °C. It is not necessary to grease the pan because its non-stick is very powerful, but if you prefer, you can grease it lightly. Reserve. Melt the chocolate and coffee in a bowl in the microwave at 30-second intervals, mixing well each time until completely melted.
Ingredients
- 115 g of dark chocolate
- 2 tablespoons of coffee
- 120 grams of butter
- 135 g of sugar
- 3 large egg yolks
- 35 gr of almond flour
- 60 grams of flour
- 1 teaspoon of yeast
- 3 large egg whites
- 2 tablespoons of sugar
- A pinch of salt
- ½ teaspoon pure vanilla extract
For the coverage:
- 115g semi-sweet chocolate
- 4 tablespoons of coffee or rum
- 170 g of butter
- sliced almonds to decorate
Preparation
- Preheat the oven to 175 °C. It is not necessary to grease the pan because its non-stick is very powerful, but if you prefer, you can grease it lightly. Reserve.
- Melt the chocolate and coffee in a bowl in the microwave at 30-second intervals, mixing well each time until completely melted.
- In a bowl, beat the butter and sugar with an electric mixer until fluffy and pale yellow.
- Add the egg yolks and beat until well blended. Add the melted chocolate and mix again. Then add the almond flour and the flour.
- In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Sprinkle with sugar and beat until stiff peaks form.
- With the help of a spatula, add the whipped egg whites in 3 parts, taking care not to let them fall
- Pour the batter into the pan and bake for about 25 minutes until the cake is cooked when punctured but still moist in the center.
- Let the cake cool completely in the pan on a wire rack.
- For the topping, melt the chocolate and rum in a bowl in the microwave at 30-second intervals. Add the butter and mix well. Cover the chocolate cake and decorate with some sliced almonds.
Photography and recipe by Loleta .
