Mexican · Dessert
Chocolate Almond Cake
A dense, flourless-style Mexican chocolate almond cake built on melted dark chocolate and ground almonds, lifted with whisked egg whites, warmed through with cinnamon and a whisper of dark rum, then finished with cocoa dust and toasted almonds.
$1
20 minsPrep
24 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
462Calories
10gProtein
33.6gFat
32.6gCarbs
22.9gSugar
5.6gFiber
136mgSodium
126mgChol
13.9gSat Fat
368mgPotassium
98mgCalcium
3.7mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
1.4gAlcohol
Goes well with
Amaretto
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 170°C and butter a 10cm springform tin, lining the base with a circle of parchment.
2
Melt the dark chocolate and butter together in a double-boiler set over barely simmering water, then set aside to cool slightly.
3
Whisk the egg yolks with half the sugar until pale, then stir in the cooled chocolate mixture, cinnamon, vanilla extract and dark rum.
4
Fold in the almond flour until just combined.
5
In a clean bowl, whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar until glossy.
6
Fold the egg whites into the chocolate-almond batter in three additions, keeping as much air in as possible.
7
Pour into the prepared tin and bake for 22-25 minutes until the top is cracked and a skewer comes out with a few moist crumbs.
8
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Dust with sifted cocoa powder and scatter over the toasted flaked almonds just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Chocolate Dark 70, chopped, melted
- 30g30g Butter, melted
- 35g35g Sugar White
- 50g50g Egg, separated
- 35g35g Almond Flour
- 1g1g Cinnamon Ground
- 3g3g Vanilla Extract
- 6g6g Dark Rum, 90% alcohol retained
- 10g10g Almond, toasted, flaked, 1
- 5g5g Cocoa Powder, for dusting, 1
