Chocolate Almond Cake Recipes

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ALMOND CHOCOLATE CAKE



Almond Chocolate Cake image

When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich chocolate almond cake was a regular on the menu. -Char Safley, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 9

1 package German chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate fudge pudding mix
1-1/4 cups water
1/2 cup canola oil
4 large eggs
3 teaspoons almond extract
2-3/4 cups semisweet chocolate chips, divided
6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
1 tablespoon sliced almonds

Steps:

  • In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 319mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Jill Dupleix's 'Incredibly Wonderful Chocolate Cake' recipe is an adaptation of a superb Elizabeth David recipe. It is rich, dense and slightly fudgy, but not in a cloying way like mud cake. It's a winner!

Provided by Recipe Winners

Time 1h20m

Number Of Ingredients 8

250g (9 ounces) dark cooking chocolate finely chopped - see notes
150g (5 1/4 ounces) castor sugar
150g (5 1/4 ounces) butter
5 large eggs, separated
100g (3 1/2 ounces) almond meal (almond flour)
1/4 cup toasted slivered almonds
1 cup thickened (heavy) cream
200g (7 ounces) dark chocolate - see notes

Steps:

  • in a small saucepan add cream and chopped chocolate
  • bring to a simmer and stir till chocolate is melted and mixture is combined
  • remove from heat and refrigerate till cool and thickened (about an hour)
  • preheat oven to 180c (350f) on bake, not fan force
  • butter and flour a 20cm (8 inch) cake tin an cut a disc of baking paper for the base
  • melt butter, sugar and chocolate in a bowl over a saucepan of simmering water
  • remove from heat and stir thoroughly
  • add almond meal (almond flour) and blend, then beat in egg yolks, one by one
  • in a separate bowl beat egg whites till stiff and peaked
  • add a couple of spoonfuls of egg whites and mix to slacken the mixture, then gently fold through remaining egg whites
  • pour mixture into cake tin and bake for 45-50 minutes
  • leave cake in the tin to cool
  • remove cake from tin
  • spread ganache over cake top and sides and sprinkle toasted almonds over cake
  • serve and enjoy!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Julia Child's Chocolate Almond Cake is incredibly rich and decadent. Be sure not to over bake or you'll destroy its fudgy center.

Provided by Annalise

Categories     Dessert

Time 1h20m

Number Of Ingredients 13

4 ounces semisweet or bittersweet chocolate (, chopped (113 grams))
2 tablespoons rum or coffee
½ cup unsalted butter (, at room temperature (113 grams))
⅔ cup + 1 tablespoon granulated sugar (, divided (132 grams))
3 large eggs (, separated)
Pinch of salt
⅓ cup almond flour/meal ((35 grams))
¼ teaspoon almond extract
½ cup cake flour (, sifted (57 grams))
4 ounces semisweet or bittersweet chocolate (, chopped (113 grams))
¼ cup rum or coffee ((60 ml))
¾ cup unsalted butter (, at room temperature (170 grams))
Slivered almonds (for garnish)

Steps:

  • Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line with parchment paper.
  • Combine the chopped chocolate and coffee or rum in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth. Set aside to cool.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2/3 cup sugar until pale and creamy. Add the 3 egg yolks and beat until thick. Add the cooled melted chocolate. Stir in the almond extract and almond meal/flour and mix until just combined.
  • In a separate bowl and with a whisk attachment, whip the 3 egg whites and salt on high speed until foamy. Slowly add the tablespoon of sugar and whip to stiff peaks.
  • Add ¼ of the whipped egg whites to the batter and fold gently until combined. Add and fold in the remaining whites in 3 additions, alternating with the sifted cake flour. Fold only until the streaks of egg whites disappear, do not overmix.
  • Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 25 minutes.
  • Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.
  • Combine the chopped chocolate and coffee or run in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth.
  • Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until smooth.
  • Let the icing cool to a spreadable consistency, stirring it every 5 minutes or so. It should take about 15-20 minutes, depending on the temperature of your kitchen.
  • Spoon the icing on top of the cooled cake and spread it to cover. Garnish with slivered almonds.

Nutrition Facts : Calories 562 kcal, Sugar 27 g, Sodium 31 mg, Fat 44 g, SaturatedFat 25 g, Carbohydrate 38 g, Fiber 3 g, Protein 6 g, Cholesterol 139 mg, ServingSize 1 serving

CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-2/3 cups sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons whole milk
Sliced almonds, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE-ALMOND SANS RIVAL CAKE



Chocolate-Almond Sans Rival Cake image

Several layers of crispy dacquoise (meringue) and buttercream. Absolutely delicious, gourmet, and gluten-free! Decorate with almonds and raspberries.

Provided by foolwithflour

Time 2h

Yield 8

Number Of Ingredients 11

10 large egg whites
1 teaspoon cream of tartar
1 cup white sugar
1 cup ground almonds
¼ cup Dutch-processed unsweetened cocoa powder
5 large egg yolks
1 cup white sugar
¼ cup water
1 ¼ cups unsalted butter, softened
⅓ cup melted milk chocolate
1 ½ teaspoons almond extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line four 9x9-inch cake pans with parchment paper. Butter and flour the sides of the pans thoroughly.
  • Beat egg whites in a large glass mixing bowl until foamy, about 2 minutes. Sprinkle with cream of tartar. Gradually add sugar, a few tablespoons at a time. Continue mixing until stiff, shiny peaks form, 7 to 10 minutes.
  • Fold in almonds and cocoa. Divide meringue evenly into the four pans and spread to touch the edges.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove meringue from the pans and peel of parchment paper while still hot.
  • Beat egg yolks on high speed until they double in size and are lemon yellow.
  • Combine sugar and water in a heavy pan and cook over medium heat, stirring the sides down only, until all the sugar is dissolved and the syrup reaches 235 degrees F/112 degrees C (or thread stage).
  • With the mixer on high speed, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is at room temperature, about 15 minutes. Beat in the soft, room temperature butter, 1 tablespoon at a time, on high speed. Add melted chocolate and almond extract.
  • Refrigerate for at least 1 hour. Whip smooth before use.
  • Assembly: Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides.

Nutrition Facts : Calories 646.1 calories, Carbohydrate 60.3 g, Cholesterol 204.3 mg, Fat 43 g, Fiber 3.4 g, Protein 11 g, SaturatedFat 21.4 g, Sodium 79.3 mg, Sugar 55 g

FLOURLESS CHOCOLATE & ALMOND CAKE



Flourless chocolate & almond cake image

This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too

Provided by Barney Desmazery

Categories     Dessert

Time 1h20m

Number Of Ingredients 8

200g dark cooking chocolate, chopped into small pieces
200g butter, chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
  • Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
  • Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

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