Hello! Here’s the step-by-step recipe for preparing the best Moist Chocolate and Almond Cake, a delicious dessert that will delight the whole family. Chocolate is one of the staple ingredients in baking across most cultures worldwide. Whether it’s dark, semi-sweet, white, or the classic milk chocolate, the key to success...
Ingredients
Cake
Semi-sweet chocolate250g
Butter180g
eggs3
Powdered sugar250g
Self-rising flour120g
Ground almonds80g
Sweet cocoa powder40g
Hot water250mL
Topping
Chopped chocolate150g
Heavy cream150g- Butter150g
- Sliced and toasted almonds200g
Nutrition (per serving)
Calories
1406.3kcal (70.31%)
Protein
18.8g (37.5%)
Carbs
156.3g (56.82%)
Sugars
93.8g (100%)
Healthy Fat
38.1g
Unhealthy Fat
50.0g
% Daily Value based on a 2000 calorie diet
How to make Moist Chocolate and Almond Cake
Cake
- Step 1
Melt the chocolate with the butter using a double boiler.
- Step 2
Add the eggs and powdered sugar to the melted mixture.
- Step 3
Gradually incorporate the dry ingredients (previously mixed and sifted), and finally pour in the hot water.
- Step 4
Mix well and pour the batter into a 26 cm (10-inch) diameter cake pan, greased and dusted with unsweetened cocoa powder.
- Step 5
Bake at a low to medium temperature for 1 hour or until the center is set.
- Step 6
Remove from the oven and allow to cool completely.
Topping
- Step 1
Prepare a ganache by melting the chocolate with the cream.
- Step 2
Add the cold butter to the ganache and mix until smooth.
Presentation
- Step 1
Decorate the cake with the ganache and press the toasted almond slices onto the sides.
Nutrition (per serving)
Nutrition (per serving)
Calories
1406.3kcal (70.31%)
Protein
18.8g (37.5%)
Carbs
156.3g (56.82%)
Sugars
93.8g (100%)
Healthy Fat
38.1g
Unhealthy Fat
50.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use high-quality chocolate for the best flavor and texture.
Ensure the water in the double boiler is hot but not boiling to avoid burning the chocolate.
Sift the dry ingredients to avoid lumps in the batter.
Allow the cake to cool completely before adding the ganache to prevent melting.
Toast the almonds lightly for enhanced flavor and crunch.
FAQS
Can I use dark chocolate instead of semi-sweet chocolate?
Yes, you can use dark chocolate, but it may result in a slightly more intense chocolate flavor.
How do I know when the cake is done baking?
The cake is done when the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
Can I substitute self-rising flour with all-purpose flour?
Yes, but you will need to add baking powder and salt to mimic self-rising flour.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
Can I use almond flour instead of ground almonds?
Yes, almond flour can be used as a substitute for ground almonds.
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