Chocolate Almond Cake
Friday, 28 January 2011 05:06
This makes a dense, intensely chocolatey cake with a great texture. It keeps extremely well and could be frozen if necessary. Serve it in thin slices with piles of whipped cream, mascarpone, crème fraîche or crème Anglaise. Makes one 26cm cake - to serve approx 16 - or recipe may be halved to make an 18cm cake.
- 320g toasted almonds
- 320g very dark chocolate (70 to 90%)
- 1t finely grated lemon or lime rind
- 2t finely grated orange or mandarin zest
- 12 to 18 eggs (depending on egg size and availability) separated
- 75g cup caster sugar or 1/2c sugar replacement
- Preheat oven to 170C.
- Line a 26cm spring form cake tin with baking paper.
- Put almonds and chocolate into a food processor and chop medium-fine. Do not process to a powder. Add citrus zest and egg yolks, mix well to form a very stiff mixture.
- In a large and very clean bowl beat the egg whites until thick and glossy, trickle in the sugar or sweetener to stabilise the mixture.
- Stir 3 to 5 big spoonfuls of the egg white mixture into the chocolate mixture and combine very well to loosen.
- Carefully fold in the remaining stiff egg whites. It needs to be gently but thoroughly combined so no white spots show, but do not over mix as otherwise it will be a very dense cake.
- Pour or spoon into a 26cm spring form tin and cook approx. 1 hour at 170 degrees C. Cool in tin.
- Total carbs (using 85% chocolate and sugar) approx 150g, 9.45g per slice. The sugar contributes 75g of carbohydrate. If you are happy to use sweetener this will reduce the total carbs accordingly.
- Use any extra spices - cinnamon and cloves both work well, cardamom is another thought.
- Use a flavoured chocolate like coffee or chilli.
- Use toasted hazelnuts for a very special treat - goes well with coffee.
- Bake it in a flat tray and cut into small squares for an after coffee treat.
Recipe contributed by member Carla - www.lowcarbcookinginstyle.co.nz
Last Updated ( Saturday, 28 September 2013 00:17 )