For many years, I taught a series of classes entitled Desperate Households. In each class, students worked in small groups with each group making a full meal. I always thought it was important for students to make everything on the menu, thinking it unfair for them to sign up and only make one of the dishes. This being the case, desserts had to be simple, fast and delicious. I developed a very simple, not-too-sweet chocolate almond cake recipe that could be enhanced when serving. This cake is not too rich so it is nice to eat in the afternoon with a cup of coffee or tea or served after a heavy meal.
Roughly chop chocolate if it is in large pieces. Place in a bowl set over a pan with gently simmering water. Be sure bottom of the bowl does not touch the water.
Stir occasionally.
When the chocolate is melted and smooth. Remove from the heat.
Separate the egg yolks from the whites. Be sure NO yolks are in the whites or they will not whip up firm.
Place sugar and butter in a mixing bowl.
Beat until smooth, about 2 to 3 minutes.
Add egg yolks, a few at a time. Beat between additions.
Beat until smooth.
Add melted chocolate.
Add ground almonds.
Beat until fully incorporated.
Place egg whites in a clean bowl. Using clean beaters, beat on high.
Continue beating.
When stiff peaks form, stop beating.
Place about ¼ of the beaten egg whites into the batter to lighten it. Fold in gently.
Add remaining beaten egg whites.
Gently fold in until no white streaks remain.
Add carefully to the prepared cake pan. Gently smooth top to make even.
Bake for 30 minutes or until toothpick inserted into the middle comes out clean. Let cool. Remove from pan.
To serve: slice and serve plain; dusted with cocoa or confectioners’ sugar; or topped with fruit, chocolate sauce, ice cream or whipped cream.
- 300 grams (11 ounces) dark chocolate (65% – 70% ONLY)
- 100 grams (3 ½ ounces / 7 tablespoons) softened butter
- 100 grams (3 ½ ounces / ½ cup) sugar
- 6 egg yolks
- 6 egg whites
- 100 grams ( 3 ½ ounces / 1 cup) finely ground almonds
- Preheat oven to 180º C / 350º F.
- Grease a 23 to 24 centimeter (9 inch) round cake pan.
- Roughly chop chocolate.
- Place in a bowl set over a pan with gently simmering water. Be sure bottom of the bowl does not touch the water.
- Stir occasionally until the chocolate is melted and smooth.
- Remove from the heat.
- Place room temperature butter and sugar in a mixing bowl. Beat until combined and fluffy – 2 to 3 minutes.
- Add egg yolks, a few at a time. Beat between additions.
- Add melted chocolate and ground almonds.
- Beat until combined.
- In a clean bowl using clean beaters, beat egg whites until stiff peaks form.
- Place about ¼ of the beaten egg whites into the batter to lighten it. Fold in gently.
- Add remaining beaten egg whites and gently fold in until no white streaks remain.
- Add carefully to the prepared cake pan. Gently smooth top to make even.
- Bake for 30 minutes or until toothpick inserted into the middle comes out clean.
- Let cool in the pan. Remove from pan.
- To serve: slice and serve plain; dusted with cocoa or confectioners’ sugar; or topped with fruit, chocolate sauce, ice cream or whipped cream.
this cake looks very similar to the one i ate at felsenegg in zurich it was very thick and dense and a bit rich to me