Mean Chef's Almond Crunch & Chocolate Confetti Chiffon Cake

Recipe by spatchcock
READY IN: 1hr 25mins
YIELD: 1 cake




  • To prepare the almond crunch topping--Heat the oven to 325°F.
  • Have ready an ungreased nonstick baking sheet.
  • In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
  • Stir in the nuts until they're evenly coated.
  • Sprinkle the sugar over the nuts and stir the mixture.
  • Spread the nuts in a single layer onto the baking sheet.
  • Bake for 5 minute.
  • Stir the nuts with a wooden spoon to loosen them from the baking sheet.
  • Bake until golden, another 5 to 8 minute.
  • Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
  • The nuts will become crisp as they cool.
  • Set aside.
  • To prepare the cake--Heat the oven to 325°F.
  • Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
  • In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
  • In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
  • Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
  • Beat the mixture on medium speed until smooth and thick, at least 3 minute.
  • Fold in the reserved chocolate chips.
  • Set aside.
  • In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
  • Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
  • Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
  • at a time, and beat the mixture until soft peaks form.
  • With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
  • Gently fold in the remaining egg whites until no white streaks remain.
  • Pour the batter into the tube pan, spreading it evenly.
  • Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
  • Any cracks that form on the top should look dry.
  • Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
  • Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
  • Remove the cake from the pan and slide it onto a serving plate.
  • To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
  • Set aside 2 Tbs.
  • of the glaze.
  • Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
  • Cover the top of the cake with the prepared almonds.
  • Drizzle the reserved glaze over the almonds.