Friday, January 11, 2013
Dark Chocolate Almond Cake
Do not overbake! this is the reminder given by my fellow friends from north south east west at THB ( The Home Bakers) who had earlier made this cake. Thank you! Together with them, we are baking our 13th cake from the book, Coffee Cake by Lou Seibert Pappas. It is important to not overbake it as what Lou also said in her book and that the center of the cake should be gently soft when at room temperature.I set my timer for 22 minutes and after baking for 20 minutes, i made myself stand in front of the oven, waiting anxiously...Time is up, tested the cake and looks like it's cooked, just popped the cake in for another 2 more mins i thought. When the cake's ready, i just let it cool completely in the pan for 30 minutes before removing it out, it had actually shrunk quite a bit, probably abt 3/4inch around its diameter.
I'm truly impressed with the outcome of the cake. It is very moist, soft and so tender ..a melt in your mouth kind of texture. It is also chocolatey and paired well with the nuttiness from the ground almonds needed in the recipe too. Well i guess the timing here is really important baking this cake and also the temperature of course. I've read some of the members baked it at 170C, 175C ,180C for 20mins, 25mins and 30 mins...so if anyone of you who are interested to bake this cake, just be a little careful with these and also the folding of the egg whites into the batter. Happy Baking!
Jocelyn from Riceball Eats has chosen this wonderful cake for us to bake this round, for full recipe please hop over to her site here. To view the rest of the members who already done the cake, click here.
Recipe ( this is half of the recipe made in a 7 inch pan)
4oz bittersweet/semisweet chocolate, chopped ( i used bittersweet)
3 large eggs, separated
pinch of salt ( for whisking egg whites )
pinch of cream of tartar ( for whisking egg whites)
1/8cup of caster sugar, plus 1/4 cup
1tbsp brewed coffee, Grand Marnier or rum ( i used rum)
11/2 oz of ground almonds or toasted and skinned hazelnuts ( i used ground almonds)
3tbsps plain flour
1. Preheat oven to 180C. Butter and line a 7 inch round pan.
2. In a double boiler over barely simmering water, melt the butter and chocolate and stir to blend. Cool.
3.In a medium bowl, beat the egg yolks until thick( i used a whisk ) , then beat in the 1/4cup of sugar and the coffee or spirits. Stir in the cooled chocolate mixture until blended.
4.In a large bowl, beat the egg whites until foamy with a whisk or an electric mixer , add the salt and cream of tartar and beat until soft peaks form. Add the 1/8 cup sugar and beat until stiff peaks form.Fold in one third of the egg whites to the chocolate egg mixture, then fold in the nuts and then the remaining whites. Pour the batter into the prepared pan and smooth the top.
5. Bake for 24minutes or until a cake tester inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing. Dust with icing sugar if desired.