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

  1. 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.
  2. Melt the chocolate and coffee in a bowl in the microwave at 30-second intervals, mixing well each time until completely melted.
  3. In a bowl, beat the butter and sugar with an electric mixer until fluffy and pale yellow.
  4. Add the egg yolks and beat until well blended. Add the melted chocolate and mix again. Then add the almond flour and the flour.
  5. 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.
  6. With the help of a spatula, add the whipped egg whites in 3 parts, taking care not to let them fall
  7. 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.
  8. Let the cake cool completely in the pan on a wire rack.
  9. 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 .

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