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Chocolate and Almond Cake
2018-12-05
https://www.metro.ca/userfiles/image/recipes/gateau-chocolat-amandes-10987.jpg
PT20M
PT30M
PT50M
CakePre-heat the oven to 350°F and place the rack in the middle position. Grease a 9-inch round mould and line the bottom with parchment paper.In a bowl, heat the chocolate chips with the oil for 1 minute or until the chocolate is completely melted. Mix well and let cool.In a large bowl, use an electric mixer to whip the eggs, sugar, and brown sugar for 3 minutes or until the mixture becomes thick and white. It’s important to whip as long as possible to get the most air in or else the cake will not rise.Incorporate the cooled melted chocolate using the mixer.Use a spatula to mix in the almond powder, cocoa, salt, and chopped almonds. Mix well.Pour this mixture into the mould and cook for 30 minutes, or until you can insert a toothpick and it comes out clean.Let cool on the rack. Insert the blade of a knife around the edges of the cake to unmould it.ToppingsIn a bowl, heat the chocolate with the oil for 1 minute, or until the chocolate is completely melted. Use a small spoon to drizzle the chocolate on top of the cooled cake in a zig zag pattern.
Good to know: It’s normal for the top of the cake to crack while baking. Don’t worry, it will have a delicious crust and an incredibly moist centre!
Source: K pour Katrine
8-10
4
5
5
3
Cake
1 1/4 cup (310 ml) semisweet chocolate chips dairy-free
1/2 cup (125 ml) sweet olive oil
4 egg
1/2 cup (125 ml) sugar
1/4 cup (60 ml) brown cane sugar
1 1/2 cup (375 ml) almond flour or powder
2 tablespoon (30 ml) cocoa
1/4 teaspoon (1,25 ml) salt
1/2 cup (125 ml) toasted almonds finely chopped
Topping:
1/3 cup (80 ml) semi-sweet chocolate chips dairy-free
1 tablespoon (15 ml) sweet olive oil
Chocolate and Almond Cake
8-10
Portions
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
Cake
-
1 1/4 cup
(310 ml)semisweet chocolate chips dairy-free
-
1/2 cup
(125 ml)sweet olive oil
-
4
egg
-
1/2 cup
(125 ml)sugar
-
1/4 cup
(60 ml)brown cane sugar
-
1 1/2 cup
(375 ml)almond flour or powder
-
2 tablespoon
(30 ml)cocoa
-
1/4 teaspoon
(1,25 ml)salt
-
1/2 cup
(125 ml)toasted almonds finely chopped
-
Topping:
-
1/3 cup
(80 ml)semi-sweet chocolate chips dairy-free
-
1 tablespoon
(15 ml)sweet olive oil
Preparation
Cake
Pre-heat the oven to 350°F and place the rack in the middle position. Grease a 9-inch round mould and line the bottom with parchment paper.
In a bowl, heat the chocolate chips with the oil for 1 minute or until the chocolate is completely melted. Mix well and let cool.
In a large bowl, use an electric mixer to whip the eggs, sugar, and brown sugar for 3 minutes or until the mixture becomes thick and white. It’s important to whip as long as possible to get the most air in or else the cake will not rise.
Incorporate the cooled melted chocolate using the mixer.
Use a spatula to mix in the almond powder, cocoa, salt, and chopped almonds. Mix well.
Pour this mixture into the mould and cook for 30 minutes, or until you can insert a toothpick and it comes out clean.
Let cool on the rack. Insert the blade of a knife around the edges of the cake to unmould it.
Toppings
In a bowl, heat the chocolate with the oil for 1 minute, or until the chocolate is completely melted. Use a small spoon to drizzle the chocolate on top of the cooled cake in a zig zag pattern. Good to know: It’s normal for the top of the cake to crack while baking. Don’t worry, it will have a delicious crust and an incredibly moist centre! Source: K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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