← Back to Search Results
Chocolate-Drizzled Almond Cake Recipe-8631

Photo by: Mark Shapiro
Comments: 0


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

Yield: Serves 8


  • 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)


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


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.


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%)
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.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
food-to-live-by Food to Live By
by Myra Goodman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
cook-with-jamie Cook with Jamie
by Jamie Oliver
flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
good-to-the-grain Good to the Grain
by Kim Boyce
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?