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Chocolate Almond Cake

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  • Total: 46min
    Preparation: 4min
    Cooking: 37min
    Presentation: 3min
  • Portions: 6.00
  • Difficulty: Easy

Utensils

  • Springform Pan
  • Waxed Paper
  • Double Boiler
  • Handmixer

Nutritional information

Ingredients

  • 125 grams NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels
  • 0 1/4 Cup Unsalted Butter
  • 4.4 ounces Granulated Sugar
  • 1 Teaspoon Vanilla Essence
  • 3 Pieces Eggs
  • 1/4 Cup Cocoa Powder
  • 4.4 Ounces Almond Flour

Instructions

    1. Grease and line a 20 cm or 8 inch round cake tin with grease proof paper. Preheat oven to 160 degrees C or 320 degrees F.

    2. Place the Toll House Semi Sweet Chocolate Morsels, in a metal or glass bowl set over a bain marie (double broiler, or a pot of simmering water). When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the almond flour.

    3. Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon.

    4. In a separate bowl, whip the egg whites and sugar with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.

    5. Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbles. Let cool completely in the tin before handling.

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