Almond Chocolate Cake
An Italian-style chocolate cake with almond cookie crumb flavor.
Ingredients
unsalted butter
180 g (6 oz)
fine granulated sugar
150 g (5 oz)
eggs (separate egg whites and yolks)
4
cake flour (sifted)
90 g (3 oz)
salt
a pinch
almond biscuits (crushed)
90 g (3 oz)
whole milk
125 ml
European pure chocolate (shredded into very fine shreds (see page 42))
60 g (2 oz)
cream of tartar
a pinch
powdered sugar (for decoration)
Instructions
1
Step 1
Heat the butter and sugar together until melted, stirring until slightly foamy. Add egg yolks one at a time, mixing thoroughly before adding the next.
2
Step 2
Mix the flour, salt, and crushed biscuits evenly. Alternate adding the butter-egg mixture and milk in batches, stirring to combine. Stir in the chocolate shreds.
3
Step 3
Add cream of tartar to the egg whites and beat until stiff peaks form. Mix one full spoon of the beaten egg white into the prepared cake batter to lighten it, then carefully fold in the remaining egg whites.
4
Step 4
Pour the mixed batter into the prepared cake pan, place in a preheated oven and bake for 45 minutes, or until a bamboo skewer inserted into the cake comes out clean. Let the cake cool in the pan on a metal rack, then remove it and sprinkle with sifted powdered sugar.
