By Liza at Food.com on October 01, 2008
Photo by Mami J
Photo by Mami J
"I'm a chocoholic so it is a big deal when I say that THIS is my favorite cake. It is simple, yummy, makes two small cakes or 1 large and is a little ugly. You do need two eight inch spring form pans or 1 9 inch spring form pan...worth the investment...i make two eight inch cakes. Very moist and keeps for TWO WEEKS in a sealed container just getting better with time. You'll be asked for the recipe. This makes a great gift, housewarming, dessert or great as a snack with coffee."
Serving Size: 1 (88 g)
Servings Per Recipe: 10
"I am going to try this again before I rate it. I clearly did something wrong as this totally bubbled over my 9" springform (& all over my oven :( ). I did use nonfat Greek yogurt in place of the sour cream, which usually works for me in recipes, but not this time. I am going to try again (beacuse I HATE when things don't turn out!) and use the sour cream this time. I don't have 2 8" springforms, but I may try using a larger springform pan to prevent the overflow next time. I will review and rate when I try again! Thanks!"
"Liza this cake is wonderful. It was even better the next day. The density and texture of this cake make it a terrific accompaniment to your after dinner coffee. Thanks for a new and permanent addition to my dessert file!!"
"I made two of these cakes yesterday and they are wonderful. I baked them an hour and I think that was just right. If you love the flavor of almond, you must try this. They are not difficult to make. It's one of those things you keep nibbling at because you can't stop!! I will be making this one again!"
"I used homemade eggless almond paste which may account for my flat cake. Still the flavor was awesome! I know I will be making this again, but next time I'll add some baking powder. Made for Appreciation Cook-a-thon."