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Almond and Chocolate Chip Cake

Prepare the Cake Batter:

Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and flour a cake pan with a diameter of 18/27 cm.
Mix the Wet Ingredients:
In a bowl, beat the eggs with a pinch of salt, 8g of vanilla sugar, and 100g of sugar until light and fluffy.
Add 60ml of oil and 70ml of milk, mixing well.
Combine Dry Ingredients:
In a separate bowl, sift together 160g of flour and 7g of baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Add Nuts and Chocolate:
Gently fold in sliced almonds, dark chocolate chips, and chopped hazelnuts.
Bake the Cake:
Pour the batter into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Sauce: 6. Mix Sugar, Cocoa, and Cornstarch:

In a small saucepan, combine 1 tablespoon of sugar, 1 tablespoon of bitter cocoa, and 1 tablespoon of corn starch.
Cook with Milk:
Add 250ml of milk to the saucepan and cook over medium heat, stirring constantly until the mixture thickens.
Add Chocolate and Butter:
Add 60g of dark chocolate and 1 teaspoon of butter, stirring until melted and smooth.
Assemble the Cake: 9. Top the Cake:

Once the cake has cooled, pour the chocolate sauce over the top, spreading it evenly.
Decorate:
Sprinkle with soft sugar (powdered sugar) for a decorative touch.
Serving Suggestions:

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy a slice with a hot cup of coffee or tea.
Cooking Tips:

Ensure the cake is completely cool before slicing to avoid crumbling.
Use high-quality dark chocolate for a richer flavor.
Nutritional Benefits:

Dark chocolate is rich in antioxidants.
Almonds and hazelnuts provide healthy fats and protein.
Dietary Information:

This recipe is vegetarian.
Can be made gluten-free by using gluten-free flour.
Storage Tips:

Store leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, keep in the refrigerator for up to a week. Reheat before serving.
Why You’ll Love This Recipe:

The combination of rich chocolate and crunchy nuts is irresistible.
Easy to make with simple ingredients.
Versatile for any occasion, from casual gatherings to special celebrations.
Conclusion:

This Almond and Chocolate Chip Cake is a treat that will satisfy your chocolate cravings with its moist layers and rich filling. Simple to prepare and always a hit, it’s a recipe you’ll turn to time and time again. Enjoy baking and indulging in this delicious cake!

Enjoy your baking! 😊

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