Almond and chocolate cake

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How to make the almond and chocolate cake, recipe with cream to be baked in the oven, to obtain a sweet dessert flavored with Cointreau liqueur.


Ingredients for 8 people


- 150 g of covering chocolate

- 125 g of peeled almonds

- 3 eggs


- 75 g of granulated sugar

- fine breadcrumbs to taste

- 3 dl of whipped cream


- 1 sachet of vanillin

- a few spoonfuls of Cointreau liqueur

- little butter


How to prepare the almond and chocolate cake

Set aside a dozen almonds for decoration and mince all the others.

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Butter a baking pan and sprinkle it with the breadcrumbs.

In a bowl put three egg yolks and sugar, work well with a whisk and then add the vanillin, two tablespoons of cream, one of Cointreau, the chopped almonds and 30 g of fine breadcrumbs.

Beat the egg whites and add them to the mixture, stirring from the bottom upwards so as not to disassemble them.

Pour the mixture into the mold, level the surface with a spatula, put in the programmed oven at maximum power and cook the cake for 6 minutes, then turn it upside down on a wire rack and let it cool.

Meanwhile, break the chocolate and put it in a container in the low-power oven for about a minute, melting it, then whip the remaining cream firmly and half add it with the chocolate.

Cut the cake horizontally in two, arrange one half on a tray, wet it with Cointreau, spread the remaining whipped cream on it and cover it with the other half of the cake.

Pour the prepared chocolate onto the cake, level it with a spatula and decorate the surface with the almonds kept aside.


Keep the cake in a cool place until ready to serve it.

Get Baking with Paul Hollywood | Gluten-free Chocolate and Almond Cake | Waitrose (July 2020)


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