Chocolate Almond Cake
Chocolate Almond Cake
Ingredients:
- Unsalted butter 3/4 cup
- Cocoa 1/4 cup
- Flour 1/2 cup
- Baking powder 1/2 tsp
- Salt a pinch
- Blanched almonds (toasted, cooled and ground) 1 cup
- Caster sugar 1 cup
- Egg whites 5
- Vanilla essence 1-1/2 tsp
- Line rimmed baking sheet with non-stick baking paper or silicone baking mat. Using pastry brush, grease ten 3-inch ring moulds with softened butter. Dust with cocoa and arrange on prepared baking sheet, spacing about 1-inch apart. In small saucepan, melt butter until it begins to brown and smells nutty, about 5 minutes. Remove from heat and set aside to cool. Sift cocoa, flour, baking powder and salt into a bowl. Add ground almonds and sugar to cocoa mixture and whisk together until combined well. Add egg whites, one at a time, whisking until just combined after each addition (do not over mix). Stir the vanilla essence into the cooled butter. Gradually pour the vanilla-butter in a thin, steady stream into the batter, whisking to just combine. Divide the batter evenly between the prepared ring moulds. Use the back of a small spoon to spread batter evenly to edges of moulds. Bake at 180 degrees C or until a cake tester inserted in the centre of the cakes comes out clean, about 20 minutes. Remove from oven and transfer to wire rack. Let stand 5 minutes, remove rings and transfer cakes to wire rack. Let stand until cooled completely. Line rimmed baking sheet with non-stick baking paper or silicone baking mat. Arrange cakes on baking sheet, spacing 1-inch apart.
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