Bittersweet Chocolate Cake With Chocolate Sauce And Toasted Almond Cream Recipe

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Servings: 6


Cost per serving $1.91 view details
  • 1/2 c. sugar plus
  • 1 1/2 Tbsp. sugar
  • 3 ounce bittersweet chocolate roughly minced
  • 3 1/2 ounce unsweetened chocolate roughly minced
  • 9 Tbsp. butter cubed
  • 3 lrg Large eggs at room temperature
  • 3 ounce bittersweet chocolate
  • 1/2 c. heavy cream Cocoa pwdr for garnish Chocolate curls for garnish
  • 2 c. heavy cream
  • 1 c. toasted almonds
  • 1 tsp vanilla extract


  1. To make the cake, preheat the oven to 300 degrees. In a medium saucepan, combine the 1/2 c. of sugar with 1/3 c. water and bring to a boil, stirring, over high heat. Meanwhile, combine the chocolates and the butter in a medium bowl. When the sugar mix boils, pour it over the chocolates and stir till blended. Set aside.
  2. In a mixing bowl, combine the 1 1/2 Tbsp. sugar and the Large eggs. Using a mixer set at high speed, whip the Large eggs and sugar till the mix falls back onto itself in a slowly dissolving ribbon-like pattern when the beater is lifted. Add in 1/3 of the egg mix to the chocolate mix and mix in with a spatula to lighten. Mix in the remaining egg mix.
  3. Bring a kettle of water to a boil. Spray 6 (6-oz) ramekins or possibly 6 (2- by 3-inch) loaf pans with nonstick cooking spray and place them in a roasting pan just large sufficient to hold them. Divide the batter among the ramekins, place the roasting pan in the oven, and add in sufficient water to the pan to come three-quarters of the way up the sides of the ramekins. Bake till a cake tester inserted in the middle of the cakes comes out with just a few crumbs sticking to it, about 30 min. Allow the cakes to cold to room temperature, about 30 min.
  4. For the Sauce: In a small saucepan, combine the chocolate and cream and heat over low heat, stirring constantly, till the chocolate is melted. Cold for at least 30 min.
  5. For the Cream: Bring cream and almonds to a boil and store refrigerated for 24 hrs. Strain, add in vanilla and whip.
  6. For Plating: Dust plates with cocoa. Invert the ramekins onto the plates and add in a scoop of the almond cream to each. Drizzle the chocolate over the cake and cream, sprinkle with chocolate curls, if using, and serve.
  7. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 141g
Recipe makes 6 servings
Calories 601  
Calories from Fat 527 88%
Total Fat 61.14g 76%
Saturated Fat 35.68g 143%
Trans Fat 0.0g  
Cholesterol 205mg 68%
Sodium 183mg 8%
Potassium 486mg 14%
Total Carbs 19.32g 5%
Dietary Fiber 8.2g 27%
Sugars 4.14g 3%
Protein 11.24g 18%
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