October 15, 2012

Chocolate Almond Cake

Plain chocolate - 115 gms
Butter - 115 gms
Caster sugar - 115 gms
Plain flour - 50 gms
Instant coffee - 1 tbsp
Eggs - 3
Marmalade - 2 tbsp
Blanched Almonds - 75 gms
Almond essence - 1/4 tsp
A pinch of salt

Plain chocolate - 50 gms
Unsalted butter - 50 gms
Instant coffee - 1/2 tbsp


  • Mix the tablespoon of coffee with 1 tbsp of boiling water.
  • Melt chocolate in double boiler with coffee, slowly melt the chocolate until it is completely smooth, then set it aside.
  • Soften the butter with sugar until creamy.
  • Separate the eggs and beat the yolks and the marmalade into the butter mixture and keep it aside.
  • Toast the almonds in oven for 5 minutes, until they begin to change the colour. Remove from oven, allow to cool and grind it to make fine consistency.
  • Stir the melted chocolate into the butter mixture and mix in almond essence with ground almond paste except 2 tbsp of paste.
  • Beat the egg whites with a pinch of salt, until soft peaks begin to form. Sprinkle 1 tsp of sugar, beat again until stiff and set aside.
  • With a rubber spatula, fold 1/3 of egg whites into the butter mixture. Add 1/3 of the flour over the mixture and fold in. Repeat this process twice.
  • Butter the cake tin and pour the mixture into it. Bake for 30 minutes or till the center of  the cake should still be soft when cooked. Remove from the oven and cool it for 10 minutes.
  • Turn onto a wire rack and cool for 2 hours before icing.
  • To make icing,mix instant coffee with 1/2 tbsp of boiling water. Then melt the chocolate along with coffee in double boiler method, stirring until creamy.
  • Remove from heat and gradually beat in butter. Allow the icing to cool until it is thick enough to spread over the cake.
  • Dust with the remaining ground almonds.

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