Prep 20 mins
Cook 40 mins
This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!
- Set oven to 350 degrees.
- Butter a 10-inch springform pan.
- Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
- Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
- Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
- Beat in almond extract.
- With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
- In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
- Fold the whites into chocolate batter in three additions.
- Transfer to baking pan.
- Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
- Cool cake completely in pan.
- Cut around pan sides with a sharp knife to loosen, then release the sides.
Easy, fun to make, and delicious to eat. I used dark chocolate but otherwise followed the recipe exactly. You could probably play around by adding any spice you like, ie. cinnamon, nutmeg, ginger, or allspice. But I wanted to try the recipe as written and get the pure chocolate/almond flavour. Would make it again.
This is EXCELLENT! Only for almond lovers though...if you don't like almond extract flavor you won't like this. I used almond meal and subbed 3T of Splenda brown sugar blend for step 3 and then Splenda Granular for the other 2/3 cups of sugar...it worked great and no funny aftertaste. I tried grinding my bittersweet chocolate chips with my immersion blender in a bowl because I don't have a food processor and my blender only does well with liquids...I made quite a mess...chocolate splatters everywhere...but it still worked out in the end. I felt like I was playing with marzipan with the batter...I was tempted to sculpt it into something. I couldn't resist adding some frozen dark sweet cherries pushed into the top of the batter once I put it in the pan...Perfect! This is an impressive cake for a special occasion when you want something a little different. Made for the Zaar tag game.