Chocolate & Almond Cake
A community recipe by SophieSophieSophieNot tested or verified by Nigella.com
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Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little. Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture. Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture. Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.
Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little. Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture. Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture. Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.
Introduction
Borrowed from a friend's Austrian mother-in-law, this is the most convincing gluten free cake I have ever come accross.
Borrowed from a friend's Austrian mother-in-law, this is the most convincing gluten free cake I have ever come accross.
Ingredients
Serves: 12
Metric
Cups
- 5 eggs
- 200 grams butter
- 200 grams sugar
- 200 grams plain chocolate
- 200 grams ground almonds
- 5 eggs
- 7 ounces butter
- 7 ounces sugar
- 7 ounces plain chocolate
- 7 ounces almond meal
Method
Chocolate & Almond Cake is a community recipe submitted by SophieSophieSophie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
12 - its very rich!
12 - its very rich!
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Show more commentsHi Everyone, I cooked this for a friend's birthday! I doubled the recipe and made it into a three tier cake with buttercream in between each layer and Chocolate ganache on top! Some people said it was the nicest cake they'd ever had! http://allrecipes.co.uk/recipe/4871/chocolate-ganache.aspx http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918
I used coconut oil instead oft butter. And 250 grounded almonds. It was the perfect chocolate cake with a hint of coco. Crispy outside and moist inside. Also I choose 165° and one hour baking time.
Gorgeous cake and massive success with everyone. Used 70% Lindt chocolate and sea salt butter; also added 1 tsp vanilla essence and a tbsp instant coffee. 1-2 tbsp raw cocoa powder for ultra intense chocolatiness. Works well with a 22 cm tin; 24 also OK but had to reduce baking time by 5 min to keep the cake fudgy.
So tasty but I has serious issues with it burning at the edges and not quite cooked in the middle at the recommended temperature and time. Second time around I baked it at 155-160 for nearer an hour with much better results. Anyone else had that issue?
This was a beautiful cake. Expensive to make but easy to prepare. I used 70% dark chocolate and it was wonderful. Very moist and great for my relatives that don't eat gluten. I will make again. I served it with double cream and cherries - but it is nice on its own.
I am wheat and dairy intolerant, so thank you for this amazing recipe. I feel as though I am not missing out on anything at all and feel sometimes as though i dont want to share ANY of it.
There is no tin size? What am I supposed to bake it in please?
simply a beautiful cake ! Made it for a gluten intolerant niece but am making it again this week for my son's birthday as everybody thought it was delicious and rich !