Prep 20 mins
Cook 35 mins
This is the first cake I ever learned how to bake, it's easy to make and tastes great. We've enjoyed this cake for over 25 years.
- 1⁄2 lb butter
- 1 1⁄3 cups white sugar, plus
- 2 tablespoons white sugar, divided
- 1⁄2 lb semisweet chocolate or 1⁄2 lb bittersweet chocolate
- 3 ounces almonds, ground
- 1⁄4 cup Kahlua (or your favorite liqueur)
- 4 eggs, separated
- 1 cup flour
- 6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, broken into pieces
- 6 ounces heavy cream, separated
- 1 tablespoon butter
- 12 whole almonds (for garnish) (optional)
- Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
- Melt chocolate pieces.
- Blend ground almonds and melted chocolate into butter mixture.
- Slowly add Kahlua to mixture.
- Add egg yolks one at a time, mixing well.
- In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
- Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites).
- Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
- Bake in a 350°F oven 40 - 60 minutes. Please check to ensure cake is done.
- Cool overnight on a wire rack (do not remove cake from pan).
- Next day remove pan and glaze.
- Refrigerate until ready to serve.
- Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
- Stir constantly until fully melted and warm BUT NOT HOT.
- Whisk in 4 remaining ounces of cream.
- Whisking until mixture is smooth and shiny.
- Stir in butter until melted.
- Let cool slightly then glaze cake.
- Cake will set in fridge.
- *NOTE: If glaze gets too thick, thin by heating on low.
- ** Edited to change cooking time -- !
Very rich and chocolaty! I quartered this recipe and made 1 mini springform and 1 mini bundt cake. I checked on them after 20 minutes (without opening oven door) and they had risen up out of the pan. I let them bake for another 20 minutes and saw that they had fallen. :( We took the bundt pan one out of the pan and ate it right from the oven and it was sooo delicious! I continued as directed with the one in the mini springform pan. For the glaze, I microwaved the morsels then stirred in some melted 'fresh-from-the-farm' homemade butter (since this is made with fresh cream) and we got a wonderful glaze! So although the cakes had fallen and they had a cookie crunch texture on the edges and a dreamy truffley center, the taste of this cake is really good. We enjoyed it warm from the oven and chilled as directed. Thanks for sharing your recipe BK. :)
I would call this a torte rather than a cake. But whatever you call it, the flavor is outstanding, and absolutely decadent. This is a very rich, dense dessert--much like truffles--so you will probably want to serve it in small slices. I used Ghiaradelli bittersweet chocolate and homemade Kahlua. I cooked mine for 40 minutes, but it was still not quite done in the middle (still tasted great, though!) Tortes often won't test done, so I didn't realize it wasn't completely done until I cut it the next day. If I make this again, I'll bake it for 50 minutes and see how that does. If I don't make it again, it's only because I really need to swear off the cream and butter for a while! ;-) Thanks for posting--it's a sinfully delicious recipe!