This is the month of Birthdays in my family and this chocolate almond cake is made for my Son’s 20th birthday. I have saved this recipe long back from my friend Pritha’s blog but could not get the chance to make it. This time, due to covid my son is with me on his birthday and he loves chocolate , so didn’t think much and made this.
While googling, I found an association of this cake ( Reine De Saba – Queen of Sheba) with Julia Child. Apparently this is one of the first French cake that she ever ate. So that way, this is the first French recipe that I have tried in my life. Good ,, Yah !!!
Let us jump to the recipe now.
Ingredients for Chocolate Almond Cake
- Almond Meal – 40 gms
- Eggs – 3, separated
- Butter – 100 gms, room temperature
- Dark Chocolate – 120 gms
- All Purpose FLour – 50 gms
- Coffee – 2 tbsp
- Sugar – 120 gms and 1 tbsp, make it to a powder
- Vanilla – 1 tsp
How to make the Chocolate Almond Cake
Preheat the oven at 180 degree C. Line a 8 inch round cake tin with parchment paper . Butter and flour and keep aside.
To make the Almond meal, I dry roast the Almond for 4-5 minutes over low heat and when it is cool, grind it to a powder.
Chop the dark chocolate roughly and then mix the Coffee powder. Take it in a microwave safe bowl . Reduce the micro power and run the microwave for 30 seconds. Check if the chocolate melts. You may need to do this step a number of times till the chocolate melts. Be careful and keep the power low otherwise the chocolate will burn. Stir till the melted chocolate is smooth and silky. Keep aside.
Take the room temperature butter in a bowl. Grind the sugar and strain it. Add the sugar to the butter.
Beat the butter and sugar using an electric beater till pale and creamy.
Add the egg yolk and beat again till well incorporated. Keep aside.
Clean the beater thoroughly. You need to take another bowl and then beat 3 egg whites till soft peaks are formed.
Add 1 tbsp of powdered sugar gradually and beat. It will form stiff peaks. Keep aside.
Now, add the melted chocolate ( it must be in room temperature) to the butter, sugar, egg yolk mixture and beat gently.
Fold in the almond meal or powder and mix lightly. Add the vanilla as well.
Next goes the whipped egg whites in batches. I mixed one fourth of the egg whites and beat till it is just incorporated. Do it gradually till all egg whites are incorporated. Make sure it is not overmixed but no egg whites are visible.
Add the flour also and mix till incorporated.
Pour the batter into the prepared cake tin. Shake the tin a bit to get a uniform surface. Bake for 25 minutes or till the edges are done and a toothpick passed at the centre comes out clean.
The original recipe asked for baking till the centre is a bit woobly. I preferred the cakey feel and hence baked it 5 more minutes till it is well done. The choice is yours.
Let it cool and then remove from the tin carefully. Cool it completely .
In the mean time prepare the icing. You need the following:
- Dark Chocolate – 60 gms, chopped
- Butter – 50 gms, bring it to room temperature
- Coffee – 2 tbsp, reduce, if you like it less bitter.
- Roasted Almond – 12-14, chopped roughly
To make the icing, mix the coffee and chocolate in a microwave safe bowl and melt it in reduced power for 30 seconds. You may need to do it a couple of times to get a silky melted chocolate. Add the butter 1 tbsp at a time and using a whisk, mix it with melted chocolate. The icing should be in spreadable consistency. Let it cool for 30 minutes, but stir it every 5 minutes.
Spread the icing on the top of the cake till it is covered fully. Garnish with chopped almond and here you go !! Slice and serve. Better to warm it a bit before serving.
Some of my other cake recipes are available here.