This is the perfect chocolate dessert you can serve regardless of the occasion. It is rich, smooth, decadent and moist. The cake contains quite the amount of chocolate and eggs, but has little flour. One part of flour is substituted by almonds, which perfectly complement the chocolate. Please be advised to use dark chocolate, as the entire cake basically relies on its flavor (and contains a lot of it). I recommend you serve it with a dollop of softly whipped cream and dust with cocoa powder. You can also complement it with fruit or dust with confectioners sugar. The cake needs to set in the refrigerator, but my guilty pleasure is eating it while warm, when chocolate in the center is still a bit runny.
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Chocolate almond cake
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
Description
A rich and decadent dark chocolate almond cake, perfect for any occasion. This simple, one-bowl recipe results in a moist, chocolatey dessert that pairs beautifully with whipped cream or fresh fruit.
Ingredients
- 4.4 oz (125 g) butter
- 13.2 oz (375 g) dark chocolate
- 1 cup (175 g) brown sugar
- 1/4 cup (35 g) all-purpose flour, sifted
- 1 cup (120 g) finely ground almonds
- 2 tbsp milk
- 5 eggs
- Cocoa powder, for dusting
- Softly whipped cream, for serving
- Confectioners sugar, for dusting (optional)
- Fresh fruit, for serving (optional)
Instructions
- Preheat your oven to 325°F (170°C). Grease and line a cake pan with parchment paper.
- In a heatproof bowl, combine the butter and dark chocolate. Melt them together by placing the bowl over a saucepan of simmering water, stirring occasionally until smooth. Alternatively, microwave in short bursts, stirring in between, until fully melted.
- Remove the bowl from heat and stir in the brown sugar until well combined.
- Add the sifted flour and finely ground almonds to the chocolate mixture, stirring until just combined.
- Incorporate the milk and then add the eggs one at a time, mixing well after each addition until the batter is smooth and glossy.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the cake is set around the edges but still slightly soft in the center.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, refrigerate the cake for at least 2 hours to set.
- Before serving, dust with cocoa powder or confectioners sugar. Serve with a dollop of softly whipped cream and fresh fruit if desired.
Notes
For best flavor, use high-quality dark chocolate. The cake is delicious when served warm with a slightly runny center, but it also benefits from setting in the refrigerator for a firmer texture. Dust with cocoa powder or confectioners sugar for a classic finish. Serve with softly whipped cream and fresh fruit for added freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 50
- Fat: 30
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
- Cholesterol: 150
