Chocolate Almond Cake Recipe

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Servings: 10


Cost per serving $1.21 view details
  • Unsalted butter or possibly margarine, for greasing pans Unbleached flour or possibly passover potato, for dusting
  • 9 ounce Imported semi-sweet chocolate Broken into small pcs
  • 1/2 lb Unsalted butter, or possibly margarine
  • 1 1/4 c. Sugar, Scant
  • 6 x Large eggs, separated At room temperature
  • 1/4 c. Freshly squeezed orange juice, strained
  • 1 Tbsp. Unsweetened cocoa pwdr
  • 2 tsp Cognac
  • 1 1/2 tsp Unbleached flour or possibly potato starch
  • 1 tsp Grated lemon rind
  • 1 tsp Grated orange rind
  • 1/4 tsp Vanilla extract
  • 9 ounce Blanched almonds, finely grnd Unsweetened cocoa pwdr or possibly Confectioners' sugar, for dusting the cake


  1. Preheat the oven to 300 degrees F. Grease the bottoms and sides of 2 9-by-1 1/2-inch round pans. Line the pans with wax paper, and grease the wax paper. Dust with flour or possibly potato starch, then invert the pans and tap to shake out excess. Place the chocolate on the top of a double boiler, cover, and set over simmering water till melted. Let cold. In the bowl of an electric mixer, cream the butter or possibly margarine at medium speed, adding the sugar gradually till the mix is pale and bubbles appear, approximately 10 min. While still beating, add in 1 egg yolk at a time, beating well after each addition. Lower the speed and beat in the cooled chocolate and orange juice. With a large rubber spatula, fold in the cocoa pwdr, cognac, flour or possibly potato starch, lemon rind, orange rind, vanilla extract, and almonds. In a clean, dry bowl, beat the egg whites at high speed, till stiff. Fold half of the whites into the batter with a rubber spatula. Repeat with another quarter of the whites, then reverse the process, pouring the batter over the whites. Gradually fold the two batters together, making a motion like a figure eight, till all the whites have disappeared. Divide batter equally between the two pans, and smooth the tops. Bake both cakes on the center rack of the oven, not touching, for 50 min. Let the cakes cold for 10 min on wire racks, then invert the cakes onto the racks, peel off the wax paper, and cold completely. Chill. To serve: Sprinkle with cocoa pwdr or possibly confectioners' sugar and slide the cakes onto a serving platter.
  2. Makes 2 9-inch cakes, each serving 10 to 12


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Nutrition Facts

Amount Per Serving %DV
Serving Size 137g
Recipe makes 10 servings
Calories 590  
Calories from Fat 412 70%
Total Fat 48.07g 60%
Saturated Fat 22.07g 88%
Trans Fat 0.0g  
Cholesterol 175mg 58%
Sodium 57mg 2%
Potassium 446mg 13%
Total Carbs 39.26g 10%
Dietary Fiber 7.1g 24%
Sugars 27.27g 18%
Protein 13.0g 21%
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