Its that time of year again, which also means its time to indulge without feeling too guilty! Our chocolate almond cake recipe is the ultimate Christmas show-stopper. Nutty, chocolatey deliciousness, make this a Christmas to remember (and a year to forget) with this delectably moist chocolate sponge!
Ingredients
1 cup of Nature's Garden Slivered Almonds (170g)
¾ cup granulated sugar
1 cup semisweet chocolate meltable chocolates
6 eggs (separated into yolks and whites)
¾ cup butter (softened)
½ tsp salt
Preparation
Begin by preheating the oven to 375 degrees, and greasing a 9 inch cake pan. Take parchment paper and cut a 9 inch circle for the bottom of the pan, this ensures that the cake will not stick to the pan. Set these aside.
Place the 1 cup of slivered almonds into a food processor and process the almonds for 45 seconds to 1 minute. You will have a coarse almond meal. (Do not go much longer than one minute, otherwise you may get almond butter.)
Separate each of the 6 egg whites from yolks, make sure not to get yolks in the egg whites otherwise you will not get the whites whipped up.
If you use meltable chocolate, place them in a microwave safe bowl and heat the chocolate 30 seconds at a time, stir each time between each 30 second increment, until the chocolate begins to get glossy, then use 10 second increments, until the chocolate is smooth and melted. (Do not rush the process otherwise it may seize the chocolate.) Place the melted chocolate aside.
Take the egg whites and put into a stand mixer or medium bowl and mix until it forms firm peaks that hold their shape. Set aside.
In a clean bowl mix the butter and sugar until white and fluffy. Add the egg yolks one at a time.
Blend each yolk in until it is fully incorporated with the butter and sugar before adding an additional yolk. Once all the yolks are blended in the bowl, scrape the bowl down with a spatula and mix until the yolks are fully incorporated.
Add the melted chocolate to the butter, sugar, and yolk mixture for about 1 minute. Until it is mostly incorporated. Mix the almond meal into the chocolate and butter mixture until fully blended. 1 minute (scrape bowl, mix again for 15 seconds)
With a flexible rubber spatula take about half of the egg whites and fold them into the chocolate by using circular stirring motion and making sure you get the mixture from the bottom and sides well incorporated into the batter.
Continue folding until the almond mixture until it is fully incorporated and you cannot see any more egg white. Repeat with the second half of the egg whites until all the egg whites are fully mixed in.
Pour the batter into the prepared pan. Place the cake pan in the center of the oven. Bake for 35-45 minutes and it will puff up and begin to slightly crack. Keep an eye on it after 35 minutes and place a toothpick in it should come out clean, if it's done. If it is still raw in the middle continue baking and checking with a toothpick every 5 minutes.
Once it is done, take the cake out of the oven. Allow to cool, completely as it cools the cake will fall a bit and that is okay. Chill the cake in the refrigerator, the cake should be chilled before serving. Enjoy!