Chocolate Almond Cake
This sinfully rich chocolate  pleases crowds of all ages whether you’re hosting a dinner or sharing a good time with friends. — don’t expect leftovers! I don’t think I know anyone who doesn’t love a chocolate cake. It’s also one of those classic recipe everyone should have at least one variation of and this Chocolate almond cake is a pretty great one.
This Chocolate cake is a European-style cake that contains little or no flour, although sometimes containing ground nuts. It is a rustic looking cake that has a rich chocolate flavor, and a soft, almost pudding-like texture. I love how just a few simple ingredients thrown together can create such an impact, both visually and taste wise.
Eating this cake the day it is made gives you an intense chocolate flavor with a smooth and soft texture. Personally I prefer to bake my cake a day before serving, refrigerating it overnight gives the torte fudge like texture.
- ½ cup raisins
- ½ cup orange juice
- orange juice, finely grated
- 6 oz/ 175 grams Unsalted Butter
- 31/2 ounces semi sweet chocolate
- 4 large Eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup all purpose flour (maida)
- ½ cup ground almonds
- ½ teaspoon baking powder
- pinch Salt
- ½ cup blanched almonds toasted and chopped
- 1 tablespoon confectioner's sugar, sifted to decorate
- Put raisins in a small bowl, add the orange juice, and let it soak for 20 minutes.
- Line a deep 10- inch round cake pan with wax paper and grease the paper; set aside.
- Melt butter and chocolate together in a small pan over medium heat (double broiler) keep stirring. Remove from heat and set aside to cool.
- In a electric mixer beat eggs, sugar and vanilla extract together for about 3 minutes until light and fluffy.
- Stir in the cooled chocolate mixture.
- Sift the flour, ground almonds, baking powder and salt. Add to the choclate and egg mixture.
- Add orange rind and raisins
- add almonds and fold everything together.
- Spoon the mixture into the pre greased pan. Bake in a preheated oven, 350 F / 180 C, for about 40 minutes or until a toothpick inserted into the centre comes out clean.
- Let it cool in the pan for 10 minutes then remove and let it cool completely on a wire rack. Dust with confectioner's sugar before serving.
Chocolate Almond Cake Recipe
By Published: December 15, 2012
- Prep: 30 mins
- Cook: 40 mins
- Ready In: 1 hr 10 mins
This sinfully rich chocolate  pleases crowds of all ages whether you’re hosting a dinner or sharing a good time with …
Ingredients
- 1/2 cup raisins
- 1/2 cup orange juice
- orange juice finely grated
- 6 oz/ 175 grams Unsalted Butter
- 31/2 ounces semi sweet chocolate
- 4 large Eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour (maida)
- 1/2 cup ground almonds
- 1/2 teaspoon baking powder
- pinch Salt
- 1/2 cup blanched almonds toasted and chopped
- 1 tablespoon confectioner's sugar sifted to decorate
Instructions
- Put raisins in a small bowl, add the orange juice, and let it soak for 20 minutes.
Line a deep 10- inch round cake pan with wax paper and grease the paper; set aside.
- Melt butter and chocolate together in a small pan over medium heat (double broiler) keep stirring. Remove from heat and set aside to cool.
- In a electric mixer beat eggs, sugar and vanilla extract together for about 3 minutes until light and fluffy.
- Stir in the cooled chocolate mixture.
- Sift the flour, ground almonds, baking powder and salt. Add to the choclate and egg mixture.
- Add orange rind and raisins
- add almonds and fold everything together.
- Spoon the mixture into the pre greased pan. Bake in a preheated oven, 350 F / 180 C, for about 40 minutes or until a toothpick inserted into the centre comes out clean.
- Let it cool in the pan for 10 minutes then remove and let it cool completely on a wire rack. Dust with confectioner's sugar before serving.
This looks so good!!
I’m goin to try this recipe,Its perfect for the holiday season…..Richa post some recipes for cupcakes…lol
if i taste it i will appreciate very very much – waiting to get the taste