← Back to Search Results baking
chocolate-drizzled-almond-cake

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This almond cake has a dense, spongy texture. Freshly whipped cream and strawberries are the perfect accompaniment.

Yield : Serves 8

Ingredients

  • 1 cup (250 mL) granulated sugar
  • ½ cup (125 mL) unsalted butter, at room temperature
  • 7 oz (210 g) almond paste
  • 1½ tsp (7 mL) almond extract
  • 5 eggs
  • 1 cup (250 mL) all purpose flour
  • ½ tsp (2 mL) baking powder
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) semisweet chocolate chips
  • 1½ tsp (7 mL) shortening
  • Fresh strawberries (optional)
  • Whipped cream (optional)

Equipment:

  • 8-inch (20 cm) round cake pan, lined with parchment paper, greased

Directions

Preheat oven to 350°F (180°C).

1. In a food processor fitted with a metal blade, combine sugar, butter, almond paste and almond extract. Process until smooth. Add eggs, one at a time, processing well after each addition.

2. In a small bowl, sift together flour, baking powder and salt. Add to almond mixture and process just until blended. Pour into prepared pan, smoothing top. Bake in preheated oven for 55 to 60 minutes or until a tester inserted into center comes out clean. Let cake cool in pan on a rack. Run a knife around the side to loosen and invert cake onto a serving plate. Remove parchment.

3. In a microwave-safe bowl, combine chocolate chips and shortening. Microwave on High for 2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth. Using a fork, randomly drizzle the melted chocolate over top of cake. Refrigerate cake until chocolate hardens.

4. Serve cake with fresh strawberries and whipped cream, if desired.

Notes

To bring cold butter to room temperature in a hurry, use a microwave oven. I usually set it on Medium (50%) for 10 to 20 seconds, making sure not to melt the butter.


© 2006 Julie Hasson

Note from Cookstr's Editors

Nutritional information does not include optional strawberries or whipped cream.

 

Nutritional Information

Nutrients per serving (% daily value)

474kcal (24%)
86mg (9%)
0mg (0%)
141mcg RAE (5%)
180mg
52mg
8g
40g
2g
56g
163mg (54%)
152mg (6%)
11g (55%)
26g (39%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?