Yup – the more I look at this picture and remember how delicious it actually tasted, the more I regret that I didn’t take a picture AFTER cutting into this cake… Alas, it’s too late because the cake is now completely gone :-)
But if you could only have seen the moist, intensely almond interior with the delicate layer of rich dark chocolate, you would insist on making this cake right now.
Fellow almond lovers will understand how, despite the fact that I’m usually more of a savory eater, the almonds’ prominence and heartiness in this dessert make it a game-changer!
Pair this with a good cup of coffee and, I promise, heaven…
ALMOND CAKE WITH CHOCOLATE GLACAGE
(adapted from recipe by David Lebovitz)
- 1 1/3 cups – Sugar
- 9 oz. – Almond paste
- 3/4, plus 1/4 cup – Flour
- 2 sticks (8 ounces) – Unsalted butter, at room temperature, cubed
- 1 1/2 tsp – Baking powder
- ¾ tsp – Kosher salt
- 1 tsp – Vanilla extract
- 1 tsp – Almond extract
- 6 – Eggs, at room temperature
- ¼ cup – Almond liqueur (such as Disaronno) – OPTIONAL, but I love it!
- 1 cup – Heavy cream
- 1/3 cup – Granulated sugar
- 2 tbsp + 1 tsp – Corn syrup
- 275g package – High quality Dark Chocolate (such as Scharffenberger), chopped
- 1/6 cup – Milk
- 1 cup – Sliced or chopped almonds (to coat the bottom sides of the cake)
- Preheat oven to 325ºF and spray a 9/10-inch cake or spring form pan with baking spray
- In a stand mixer, using the paddle attachment, combine the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand
- Once the almond paste is broken up, add the cubes of butter and the vanilla and almond extracts and mix until the batter is smooth and fluffy
- Add the eggs one at a time, mixing in between and scraping the sides of the mixer intermittently
- In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt and add half of this flour mixture to the stand mixer and mix for a few seconds. Then add the rest, mixing until just incorporated, but do not overmix
- Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center
- Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan. Once cool, tap the cake out of the pan and set on a cake plate (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)
- STORAGE: This cake tastes better if stored for a bit before eating. It will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.
- When ready to finish the cake, prepare a plastic-wrapped sheet tray with a rack placed on top
- In a large bowl, place the chopped chocolate
- In a saucepan, bring the cream, milk, sugar and corn syrup to a boil
- Pour hot liquid over chocolate and let sit to melt
- Stir with a rubber spatula to ensure that all the chocolate is melted and then let mixture cool
- Turn the cake upside down onto your rack and if desired, use a pastry brush to brush on the almond liqueur
- Pour the Chocolate Glacage on in one step – swirl from the center out ensuring that the glacage flows down and covers the sides of the cake.
- Using your hands, dress the bottom of the cake with sliced or chopped almonds