Chocolate and almond cake ... recipes please
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Chocolate and almond cake ... recipes please
I've promised OH a chocolate and almond cake this week ... he must be keen 'cos he came back from the shops with the chocolate and the ground almonds ........ it's so long since I've made one ... I' use Nigella's recipe (the one with amaretto) I've never found a better one, but have you?
What's your favourite recipe for a chocolate and almond cake?
What's your favourite recipe for a chocolate and almond cake?
Re: Chocolate and almond cake ... recipes please
I've made this cake, which I noted in my blog entry was similar to Nigella's but used chocolate rather than cocoa. I see the recipe has been updated since I made it, but it shouldn't be difficult to make with non-paleo ingredients and basic wheat flour.
https://bojongourmet.com/gluten-free-ch ... -olive-oil
Here's my take on it, from 8 years ago:
https://mainlybaking.blogspot.com/2013/ ... luten.html
https://bojongourmet.com/gluten-free-ch ... -olive-oil
Here's my take on it, from 8 years ago:
https://mainlybaking.blogspot.com/2013/ ... luten.html
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Chocolate and almond cake ... recipes please
.
I have a large bag of ground almonds that I want to get stuck into, so this caught my eye. As mentioned on a choc cake thread, I'm one of those people without a good choc cake recipe so always on the lookout.
I looked around for Nigella's and found what looks like it - does have chocolate in it btw.
https://cookingwithnigella.com/2019/03/ ... etto-cake/
Interestingly, I found another Nigella one via a blog which made it as cup cakes. No pic of texture.
https://www.foodiebaker.com/chocolate-o ... e-nigella/
The original
https://www.nigella.com/recipes/chocola ... e-oil-cake
Suelle, the one you posted looks interesting too as it uses olive oil. Also read your blog entry - very helpful plus might try the rhubarb almond cake
Is there or could there be such thing as a choc almond cake that isn't hugely squidgy and pudding-y? This is my quest. I have a t& t'd Austrian hazelnut torte - it uses breadcrumbs instead of flour, it's relatively light for a ground nut cake - cake like, not pudding like - but not sure where you'd add chocolate or cocoa. Any ideas?
Briefly:
Beat 6 egg yolks plus 1 whole egg until thick and light.
Beat in 100g sugar, then add and beat in 100g bread crumbs and 120g ground hazelnuts until a dense mass is formed.
Beat 6 egg whites with 50g sugar until stiff
Mix a quarter of the egg whites into the nut mixture.
Sprinkle 1 teaspoon of plain flour evenly over it, and gently fold in remaining egg whites.
Scrape into a 10"/28cm prepped springform pan.
Bake 35 - 45 minutes at 140C.
Remove springform sides, then cool etc
I have a large bag of ground almonds that I want to get stuck into, so this caught my eye. As mentioned on a choc cake thread, I'm one of those people without a good choc cake recipe so always on the lookout.
I looked around for Nigella's and found what looks like it - does have chocolate in it btw.
https://cookingwithnigella.com/2019/03/ ... etto-cake/
Interestingly, I found another Nigella one via a blog which made it as cup cakes. No pic of texture.
https://www.foodiebaker.com/chocolate-o ... e-nigella/
The original
https://www.nigella.com/recipes/chocola ... e-oil-cake
Suelle, the one you posted looks interesting too as it uses olive oil. Also read your blog entry - very helpful plus might try the rhubarb almond cake
Is there or could there be such thing as a choc almond cake that isn't hugely squidgy and pudding-y? This is my quest. I have a t& t'd Austrian hazelnut torte - it uses breadcrumbs instead of flour, it's relatively light for a ground nut cake - cake like, not pudding like - but not sure where you'd add chocolate or cocoa. Any ideas?
Briefly:
Beat 6 egg yolks plus 1 whole egg until thick and light.
Beat in 100g sugar, then add and beat in 100g bread crumbs and 120g ground hazelnuts until a dense mass is formed.
Beat 6 egg whites with 50g sugar until stiff
Mix a quarter of the egg whites into the nut mixture.
Sprinkle 1 teaspoon of plain flour evenly over it, and gently fold in remaining egg whites.
Scrape into a 10"/28cm prepped springform pan.
Bake 35 - 45 minutes at 140C.
Remove springform sides, then cool etc
Re: Chocolate and almond cake ... recipes please
I was looking at Nigella's Chocolate Olive Oil Cake, which just uses cocoa:
https://www.nigella.com/recipes/chocola ... e-oil-cake
The Amaretto one looks better.
Zero - I'll look at you recipe later - I've got to go and stir a risotto!
https://www.nigella.com/recipes/chocola ... e-oil-cake
The Amaretto one looks better.
Zero - I'll look at you recipe later - I've got to go and stir a risotto!
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Chocolate and almond cake ... recipes please
.
Suelle
Was going to wing it but will wait for some input
Can't offer a chocolate torte version yet, Suffs but you never know ... Didn't intend to hijack the thread btw - just inspired my obsessive quest for a lightish, moist, chocolatey chocolate cake! Apols.
Suelle
Was going to wing it but will wait for some input
Can't offer a chocolate torte version yet, Suffs but you never know ... Didn't intend to hijack the thread btw - just inspired my obsessive quest for a lightish, moist, chocolatey chocolate cake! Apols.
Re: Chocolate and almond cake ... recipes please
ZeroCook wrote:.
Is there or could there be such thing as a choc almond cake that isn't hugely squidgy and pudding-y? This is my quest. I have a t& t'd Austrian hazelnut torte - it uses breadcrumbs instead of flour, it's relatively light for a ground nut cake - cake like, not pudding like - but not sure where you'd add chocolate or cocoa. Any ideas?
Briefly:
Beat 6 egg yolks plus 1 whole egg until thick and light.
Beat in 100g sugar, then add and beat in 100g bread crumbs and 120g ground hazelnuts until a dense mass is formed.
Beat 6 egg whites with 50g sugar until stiff
Mix a quarter of the egg whites into the nut mixture.
Sprinkle 1 teaspoon of plain flour evenly over it, and gently fold in remaining egg whites.
Scrape into a 10"/28cm prepped springform pan.
Bake 35 - 45 minutes at 140C.
Remove springform sides, then cool etc
I think it's easier to add ground nuts to a chocolate cake that you like, than to try to add chocolate to a delicate nut cake. I don't think the above recipe could be altered, except perhaps to replace 25g of the breadcrumbs with cocoa - which won't add a lot of flavour IMO.
If you have a chocolate cake you like, just substitute ground nuts for some of the flour. Start with 25-30%, and in the case of almonds, a little almond extract. Almonds in chocolate cakes generally make the cake more moist, but won't be tasted above the chocolate without some extract.
I like to make a madeira type cake with some ground almonds (and extract) and then add finely chopped chocolate and some chopped nuts to add to the flavour.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Chocolate and almond cake ... recipes please
.
Thanks a lot - that makes a lot of sense. Perhaps would work well in a chocolate cake that comes out on the dry side.
Thanks a lot - that makes a lot of sense. Perhaps would work well in a chocolate cake that comes out on the dry side.
- Placitasgirl
- Posts: 3
- Joined: Mon Apr 30, 2012 6:59 pm
Re: Chocolate and almond cake ... recipes please
That looks a lovely texture - quite light for such a rich cake! I've bookmarked it to try, if I ever need a large dessert again.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Chocolate and almond cake ... recipes please
Lots of lovely ideas folks ... thanks ... think I’m waiting until the weather is a bit cooler before making a chocolate cake ... at the moment OH is still keen on the one I’ve made before, with the amaretto ... and we have some ...
Re: Chocolate and almond cake ... recipes please
I was at an afternoon tea on Tuesday where we each take a cake/savoury pastry. One of the girls made the Nigella chocolate amaretto recipe. It was delicious.
Let us know which one you decide on Suffs.
Let us know which one you decide on Suffs.
Re: Chocolate and almond cake ... recipes please
Im afraid the idea of chocolate cake of any sort has rather been put on the back burner with the arrival of the heatwave and local strawberries in the farm shop ... but it will happen ... eventually ...
Re: Chocolate and almond cake ... recipes please
Hi,
I made a sachertorte for the first time this week for a special occasion. The recipe I used was from my Good Housekeeping book, & found it very easy. It was similar to this one;
https://www.bbc.co.uk/food/recipes/sachertorte_59630
but used 4 eggs, separated, 4 ozs. ground almonds (no flour) & 7ozs. melted chocolate. Fold in 4 whisked egg whites. With the coating of melted chocolate & cream, it was very rich, & better served in small portions.
I made a sachertorte for the first time this week for a special occasion. The recipe I used was from my Good Housekeeping book, & found it very easy. It was similar to this one;
https://www.bbc.co.uk/food/recipes/sachertorte_59630
but used 4 eggs, separated, 4 ozs. ground almonds (no flour) & 7ozs. melted chocolate. Fold in 4 whisked egg whites. With the coating of melted chocolate & cream, it was very rich, & better served in small portions.
Re: Chocolate and almond cake ... recipes please
.
Sachertortes are always good, Pommes. Actually very similar to my hazelnut torte recipe but with added butter which gives the aded richness. Probably why small slices are in order.
I've still been on the quest for a cake that fits an idea of a chocolate cake that ticks all the boxes. I tried the tweaked version of the hazelnut torte posted above. It worked pretty well, actually. Following the logic that chocolate and egg yolks are similar in fat make up I subbed chocolate weight for weight for two egg yolks but used all the whites, and subbed 60g of the bread crumbs with cocoa. The result was pretty good - very similar to the hazelnut torte - not super heavy but not light either. Mr0 liked it a lot.
I did a search for "chocolate almond sponge". And this popped up
https://dyingforchocolate.blogspot.com/ ... ional.html
Should have thought of that - a Passover chocolate sponge cake - Possibly the elusive Chocolate Almond Torte.
So, I made one. Half quantities for a 6" springform. That was the first tweak - a 6" tin holds around 1400ml volume compared to a 10" which holds around 2,400ml, which is fine as half will give a deeper cake. Needs a little more baking time but.
Second tweak - 1/4 tsp cream of tartar and around 1/4r of the sugar with the beaten egg whites - helps add body and stability.
Other tweaks, 90% dark chocolate, my preference, and 2 tsp vanilla in brandy extract and half a teaspoon of almond in with the beaten yolks & sugar.
I used half the quantities in the link plus the additions mentioned:
100g dark chocolate 70-90%
5 eggs, separated
1/4 tsp cream of tartar
2 teaspoons vanilla extract or flavour/liqueur of choice
1/2 teaspoon almond essence
75g sugar (I use raw granulated), divided
120 g ground almonds
Melt chocolate, set aside
Beat egg whites, cream of tartar & 1/4 of the sugar, set aside
Beat egg yolks, add remaining sugar and flavours and beat until thick and light in colour
Mix in melted chocolate, then ground almonds
Fold in the egg whites a quarter at a time until just incorporated
Scrape into prepped 6" springform. Bake at 150C until skewer inserted comes out clean, around 60 minutes.
Invert and cool for an hour or longer before removing from tin. Decorate or split and fill and serve as wished.
Result. Rose beautifully, great texture and flavour, cuts well. Sweet tooths could use 70% or lower dark or bittersweet chocolate. The full 10" version would be spectacular.
edited to amend sugar quantity - forgot to halve - and vanilla and almond extracts - needed to double.
Sachertortes are always good, Pommes. Actually very similar to my hazelnut torte recipe but with added butter which gives the aded richness. Probably why small slices are in order.
I've still been on the quest for a cake that fits an idea of a chocolate cake that ticks all the boxes. I tried the tweaked version of the hazelnut torte posted above. It worked pretty well, actually. Following the logic that chocolate and egg yolks are similar in fat make up I subbed chocolate weight for weight for two egg yolks but used all the whites, and subbed 60g of the bread crumbs with cocoa. The result was pretty good - very similar to the hazelnut torte - not super heavy but not light either. Mr0 liked it a lot.
I did a search for "chocolate almond sponge". And this popped up
https://dyingforchocolate.blogspot.com/ ... ional.html
Should have thought of that - a Passover chocolate sponge cake - Possibly the elusive Chocolate Almond Torte.
So, I made one. Half quantities for a 6" springform. That was the first tweak - a 6" tin holds around 1400ml volume compared to a 10" which holds around 2,400ml, which is fine as half will give a deeper cake. Needs a little more baking time but.
Second tweak - 1/4 tsp cream of tartar and around 1/4r of the sugar with the beaten egg whites - helps add body and stability.
Other tweaks, 90% dark chocolate, my preference, and 2 tsp vanilla in brandy extract and half a teaspoon of almond in with the beaten yolks & sugar.
I used half the quantities in the link plus the additions mentioned:
100g dark chocolate 70-90%
5 eggs, separated
1/4 tsp cream of tartar
2 teaspoons vanilla extract or flavour/liqueur of choice
1/2 teaspoon almond essence
75g sugar (I use raw granulated), divided
120 g ground almonds
Melt chocolate, set aside
Beat egg whites, cream of tartar & 1/4 of the sugar, set aside
Beat egg yolks, add remaining sugar and flavours and beat until thick and light in colour
Mix in melted chocolate, then ground almonds
Fold in the egg whites a quarter at a time until just incorporated
Scrape into prepped 6" springform. Bake at 150C until skewer inserted comes out clean, around 60 minutes.
Invert and cool for an hour or longer before removing from tin. Decorate or split and fill and serve as wished.
Result. Rose beautifully, great texture and flavour, cuts well. Sweet tooths could use 70% or lower dark or bittersweet chocolate. The full 10" version would be spectacular.
edited to amend sugar quantity - forgot to halve - and vanilla and almond extracts - needed to double.
Last edited by ZeroCook on Mon Aug 30, 2021 12:33 am, edited 1 time in total.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Chocolate and almond cake ... recipes please
I love it.
Really excellent baking, Zero.
Really excellent baking, Zero.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Chocolate and almond cake ... recipes please
Oh my that looks gorgeous
Re: Chocolate and almond cake ... recipes please
The texture looks good, Zero - it sounds as if you might have found what you were looking for.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Chocolate and almond cake ... recipes please
.
Think I have, Sue.
Went to look at the original link as for the cake as was making again and noticed the sugar error in my notes. Less sugar is always good. Such a good recipe find.
Wondered, did you ever make a choc almond cake for your OH, Suffs?
Think I have, Sue.
Went to look at the original link as for the cake as was making again and noticed the sugar error in my notes. Less sugar is always good. Such a good recipe find.
Wondered, did you ever make a choc almond cake for your OH, Suffs?
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