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)
56gm butter
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

Method:
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.


48 comments:

  1. Drooling over your clicks! How about sharing a piece for my breakfast now?

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  2. Looks real yummy. Would love to have a slice from you now.

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  3. Hi Lena,
    Yum! Yours turned out lovely! Moist with tender crumbs! Looking at your slice, is making me wish I have one (or two) right now!
    I can imagine you standing in front of the oven! Anxiously keeping your fingers crossed! Yours turned out good! :)

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    1. yeah at the same time peeping at my dogs see what they were doing behind me:D

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  4. 很棒的巧克力蛋糕。看了特别心动。

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    1. thank you, joceline! i like your pineapple tarts too!

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  5. Hi Lena, looks so beautifully soft and moist... i love this cake so much as well :)

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    1. glad that it turned out good to us!

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  6. Well Lena, you sure got yours perfectly baked! I can see how fine the crumbs are. Very nice indeed! Have a great weekend ya!!

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    1. thanks be! you hv a nice week ahead!

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  7. Lena, looks good! I am so motivated to bake this cake. Been wanting to use my ground almonds.

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  8. looks great lena, i like moist n soft cake

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  9. came over and attracted by your cake.
    the cake looks moist and for sure, everyone will like it. ^o^

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    1. oh hi sherleen!! how are you?? it's been so long since your last post! hope everything's ok!

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  10. Lena , your cake sure looks chocolicious ! lol Love how moist that cake is and it looks pretty yummy as well :D

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  11. Lena, your cake look so sedap. Love the texture especially with ground almonds, it will make the cake so soft and 'melting'. If have to jaga the cake so that it will not get overbake, then i just ask 'someone' you-know-who to bake for me la cos she got so much time in her hands. lol Now that I am back to work, I cannot be so rajin in the kitchen. I was on 2 weeks break that's why you see i'm quite 'busy' blogging..kakkaka..now i'm a jailbird! only free on weekends. :)

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    1. hahaha! if you request, i'm sure that someone will be happily bake you one!jailbird? LOL! never mind..cny is coming!

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  12. That looks so tempting!! :D Airy and light.

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  13. Really great looking chocolate cake!

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    1. thanks vivian. I'm really looking forward to see your cooking posts in the coming months!

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  14. Hi Lena! Although I'm no baking expert, I could tell this cake is superlicious from your photos!

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  15. Chocolate and coffee go great together. The cake looks wonderful.

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  16. That looks not only pretty but also very very tasty!:)

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  17. Before I faint looking at this fantastic cake,I would like to wish you a very happy new year full of joy and happiness!
    Many kisses from Greece!
    Now I can faint:)))

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  18. Hi Lena, your cake looks beautiful and delicious! I wish I didn't overbake mine! Have a great week ahead, take care!

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  19. Looks realy moist! Pity I ran out of almonds and they are out of stock at the bakers' supply shop....everyone is stocking up for cny bakes!

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  20. Hi Lena, your cake looks so soft and moist! Must have tasted so good with coffee, chocolate, almonds and some spirits in it :)

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  21. lena this look absolutely amazing!!

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  22. Oh so beautifully rich!! I love how there is no flour and egg white is used to make it so moist and light! I would love a huge slice!

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  23. Thanks for the big tip, Lena! Love your choc cake here, very moist indeed. Must be good to eat by itself or with a scoop of vanilla ice-cream!

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  24. Your cake turned out so moist , soft & lovely! This is indeed a delicious cake that I'm glad I've added espresso in mine. Lovely flavor & so heavenly with ice-cream! :)

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  25. Yum, yum yum! This looks fabulous!
    Radhika

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  26. Lena, your cake looks so gorgeous! Definitely decadent and soft looking. Please keep a slice for me, if there's any left ;P

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  27. Hi Lena,

    I can't imagine just 1 min of extra baking can make so much difference in our cake texture. Ai ya!

    Zoe

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