Chocolate Almond Cake
Ready In: 40 mins
Serves: 8
Ingredients
- 1⁄2 cup almond paste
- 3 eggs, yolks and whites separated
- 1⁄2 cup butter, softened
- 1⁄3 cup flour
- 1 teaspoon baking powder
- 1⁄2 cup canned chocolate syrup (I use Hershey's)
Garnishes
- 8 ounces Cool Whip or 8 ounces sweetened whipped cream
- fresh strawberries
- chocolate syrup
Directions
- Grease an 11" tart tin or pie plate.
- Preheat the oven to 350*.
- Beat together well the almond paste, egg yolks, and butter in a large bowl.
- Add the flour and baking powder and mix in well.
- Mix in chocolate syrup.
- Beat egg whites until stiff.
- Fold into the chocolate mixture.
- Spread mixture into the greased pan.
- Bake for 15 minutes.
- Cool thoroughly.
- Just before serving, spread sweetened whipped cream or Cool Whip over cooled cake; arrange strawberries attractively on top.
- Drizzle 2 Tbsp chocolate syrup over the top of all.
- Store leftovers (if there are any) in the frig.
- This is a good recipe for the food processor - To fold in the egg whites, pulse with on-off bursts just until whites are no longer visible.
- Can be made a day ahead, but garnish with Cool Whip, berries, and chocolate syrup just before serving.
- Leaving stems on the strawberries adds a nice touch to the presentation.
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