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Chocolate and almond cake

Porzioni 8
Chef Aria



  • 1/2 cup (110 g) soft unsalted butter
  • 1/2 cup + 3 tbsp + 1 tsp (150 g) superfine granulated sugar (I)
  • 1 cup + 2 tbsp (110 g) almond meal
  • 4 oz (110 g) dark chocolate 70% Guanaja Valrhona 
  • 4 tsp (25 g) heavy cream, warm
  • 4.5 medium (85 g) egg yolks 
  • 4.5 medium (130 g) egg whites room temperature
  • 3 tbsp (45 g) superfine granulated sugar (II)
  • 3/4 cup + 2 tbsp (110 g) all purpose flour
  • 1.5 teaspoons (7.5 g) baking powder


  • Almond slices
  • Neutral glaze
  • Snowdrop sugar


Batter and bake

  1. Heat fan oven at 320F - 160°C.

    With a hand whisk, whip butter with sugar (I).

    Then add almond meal and beat until incorporated.

    Add melted chocolate and mix to combine.

    Then with the hand whisk running, add warm heavy cream and egg yolks.

    Set aside.

    In the bowl of a stand mixer, whip egg whites with remaining sugar (II).

    Sift flour with baking powder.

    Pour half the whipped egg whites in the mixture and fold to combine.

    Add sifted flour, then, the remaining whipped egg whites.

    Pour the batter in a buttered and floured 9.5 inches (24 cm.) cake pan, smooth the surface

    And cover with almond slices.

    Cover the pan with a Silicone towel, place a baking tray on top and bake for 35/40 minutes or until cooked when tested with a skewer.

    Let warm and remove the cake from the pan.

    Let completely cool, then brush with neutral glaze and dust with snowdrop sugar.