ALMOND CHOCOLATE CAKE WITH GANACHE
This is a very rich cake, I like it best served a little warm. This is from the cookbook Chocolate Cake by Michele Urvater.
Provided by Miss Erin C.
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350, grease and flour a 9x13 pan.
- sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
- With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
- Slowly add the sugar, about 2 Tbls at a time.
- When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
- Add the eggs one at a time, beating for 10 seconds between each addition.
- Add the melted chocolate and honey and beat for a few seconds until smooth.
- With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
- Beat with an electric mixer on low speed until the mixture looks smooth.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for about 30 minutes or until a cake tester comes out clean.
- Cool the cake on a wire rack.
- Ganache:.
- Heat the cream on the stove until just under a boil.
- Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
- Stir until the chocolate is all melted and thouroughly combined into the cream.
- Frost the top of the cake only with the ganache while the cake is still warm.
- Serve at room temperature.
CHOCOLATE ALMOND CAKE
Julia Child's Chocolate Almond Cake is incredibly rich and decadent. Be sure not to over bake or you'll destroy its fudgy center.
Provided by Annalise
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line with parchment paper.
- Combine the chopped chocolate and coffee or rum in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth. Set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2/3 cup sugar until pale and creamy. Add the 3 egg yolks and beat until thick. Add the cooled melted chocolate. Stir in the almond extract and almond meal/flour and mix until just combined.
- In a separate bowl and with a whisk attachment, whip the 3 egg whites and salt on high speed until foamy. Slowly add the tablespoon of sugar and whip to stiff peaks.
- Add ¼ of the whipped egg whites to the batter and fold gently until combined. Add and fold in the remaining whites in 3 additions, alternating with the sifted cake flour. Fold only until the streaks of egg whites disappear, do not overmix.
- Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 25 minutes.
- Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.
- Combine the chopped chocolate and coffee or run in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth.
- Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until smooth.
- Let the icing cool to a spreadable consistency, stirring it every 5 minutes or so. It should take about 15-20 minutes, depending on the temperature of your kitchen.
- Spoon the icing on top of the cooled cake and spread it to cover. Garnish with slivered almonds.
Nutrition Facts : Calories 562 kcal, Sugar 27 g, Sodium 31 mg, Fat 44 g, SaturatedFat 25 g, Carbohydrate 38 g, Fiber 3 g, Protein 6 g, Cholesterol 139 mg, ServingSize 1 serving
MARZIPAN CAKE WITH CHOCOLATE GANACHE AND SLICED ALMONDS
Provided by Food Network
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
- Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
- Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
CHOCOLATE GANACHE CAKE
This moist cake has a deep dark chocolate flavor with an amazing spiced chocolate ganache. You could use the same cake batter to make cupcakes! Top with strawberries or shaved chocolate.
Provided by Farah
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and dust with cocoa powder or spray with baking spray.
- Sift flour, baking powder, baking soda, and salt for cake together in a bowl.
- Dissolve cocoa and brown sugar in the boiling water.
- Beat butter and sugar together in a separate bowl until creamy. Add vanilla extract. Add of the flour mixture and mix; add 1 egg and mix. Add remaining flour mixture and combine. Mix in remaining egg. Pour in cocoa mixture gradually and mix well until combined. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 20 minutes. Let cakes cool completely, about 1 hour.
- Meanwhile, bring cream to a boil in a saucepan and add vanilla extract. Place dark chocolate in a bowl and pour hot cream on top. Stir until chocolate is melted and a smooth mixture forms. Add cinnamon, chili powder, and salt; mix. Let chill for 30 minutes.
- Spread some ganache on top of the cooled cakes and layer them. Spread remaining ganache over the whole cake and smooth out with a spatula. Chill for 30 minutes.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 55.1 g, Cholesterol 100.3 mg, Fat 28 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 234.4 mg, Sugar 22.4 g
CHOCOLATE AND ALMOND TIGER CAKE
This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
- Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
- Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
- If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.
More about "almond chocolate cake with ganache recipes"
FLOURLESS CHOCOLATE ALMOND CAKE WITH CHOCOLATE …
From onceuponachef.com
Cuisine American, JewishTotal Time 3 hrsCategory DessertsCalories 464 per serving
- Spread the almonds in a single layer on the prepared pan and bake for 5-7 minutes, or until the almonds are lightly colored and fragrant. Set aside to cool. Leave the oven on.
- Butter the bottom and sides of a 9'' x 3'' springform pan and line the bottom with a round of parchment paper cut to fit. Butter the paper. Dust the pan all over with the fine bread crumbs (or matzo meal); rotate the pan several times to spread evenly, then invert over the sink and tap lightly to shake out any excess crumbs. Set the prepared pan aside.
- Place the chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until about 75% melted. Stir and let the residual heat melt the chocolate until completely smooth. Set aside until tepid.
MILK CHOCOLATE ALMOND CAKE - LIV FOR CAKE
From livforcake.com
5/5 (4)Total Time 2 hrs 35 minsCuisine AmericanCalories 767 per serving
- Place sugar and water into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, stir in Amaretto. Cool completely.
ALMOND CHOCOLATE CAKE WITH GANACHE - SIOUX HONEY ...
From siouxhoney.com
Estimated Reading Time 1 min
NEW RECIPE: THE ULTIMATE CHOCOLATE CAKE WITH GANACHE ...
From cakebaking.net
WOODY'S ALMOND MILK GANACHE — REAL BAKING WITH ROSE
From realbakingwithrose.com
FLOURLESS ALMOND CAKE WITH WHITE CHOCOLATE GANACHE | THE ...
From theneffkitchen.com.au
ALMOND CAKE WITH WHITE CHOCOLATE TAHINI GANACHE
From carrotandcrumb.com
RASPBERRY-ALMOND TORTE WITH CHOCOLATE GANACHE RECIPE ...
From myrecipes.com
CHOCOLATE ALMOND CAKE - RECIPE WINNERS
From recipewinners.com
THE EASIEST FUDGY CHOCOLATE GANACHE CAKE FILLING AND ...
From amycakesbakes.com
MEXICAN CHOCOLATE BUNDT CAKE WITH TEQUILA ALMOND LIQUEUR ...
From muybuenocookbook.com
ALMOND FLOUR CHOCOLATE CAKE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CRUNCHY ALMOND, CHOCOLATE AND CARAMEL CAKE | RICARDO
From ricardocuisine.com
CHOCOLATE ALMOND MARY ANN CAKE - FOOD CHANNEL
From foodchannel.com
CHOCOLATE CAKE WITH TEA-INFUSED GANACHE | RICARDO
From ricardocuisine.com
ORANGE ALMOND CAKE WITH CHOCOLATE GANACHE
From kokoblack.com
CHOCOLATE ALMOND GANACHE CAKE - LOVE OF FOOD
From loveoffood.sodexo.com
FLOURLESS CHOCOLATE, OLIVE OIL AND ALMOND CAKE RECIPE ...
From purewow.com
CHOCOLATE ALMOND CAKE TOPPED WITH CHOCOLATE GANACHE ...
From dixiecrystals.com
ALMOND CHOCOLATE CAKE WITH GANACHE RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE CAKE WITH CHOCOLATE GANACHE & CRISPY ALMOND ...
From primaflour.com
TRIPLE CHOCOLATE GANACHE CAKE: A SECRET BAKERY RECIPE ...
From amycakesbakes.com
RICH CHOCOLATE ALMOND CAKE RECIPE - BBC FOOD
From bbc.co.uk
ALMOND JOY CAKE WITH CAKE MIX - VIOLETA KARR
From zombie-nahir.blogspot.com
10 BEST ALMOND GANACHE RECIPES | YUMMLY
From yummly.com
PRIYA'S VERSATILE RECIPES: ALMOND CAKE WITH CHOCOLATE GANACHE
From priyaeasyntastyrecipes.blogspot.com
DOUBLE CHOCOLATE ALMOND CAKE RECIPE | LAND O’LAKES
From landolakes.com
EASY CHOCOLATE BUNDT CAKE WITH GANACHE - SIMPLY …
From simplydeliziousbaking.com
FUDGY ALMOND CHOCOLATE CAKE - FOODTRAILS25.COM
From foodtrails25.com
ALMOND CAKE WITH BRANDY SYRUP AND CHOCOLATE GANACHE ...
From imbibemagazine.com
THE BEST CHOCOLATE GANACHE CAKE RECIPE - PETIT APRON
From petitapron.com
CHOCOLATE CAKE WITH CARAMEL, GANACHE + TOASTED ALMONDS ...
From pixelsandcrumbs.com
BEST EVER CHOCOLATE GANACHE CAKE RECIPE - AVERIE COOKS B
From averiecooks.com
FLOURLESS ALMOND CAKE WITH WHITE CHOCOLATE GANACHE RECIPE ...
From goodfood.com.au
CHOCOLATE GANACHE CAKE WITH RASPBERRIES AND ALMOND CREAM ...
From abountifulkitchen.com
KETO CHOCOLATE GLAZE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOCOLATE CAKE WITH ALMOND FLOUR | KITCHEN @ HOSKINS
From kitchenathoskins.com
PISTACHIO BUNDT CAKE WITH CHOCOLATE GANACHE - JO COOKS
From jocooks.com
ALMOND FLOUR CHOCOLATE CAKE - LOW CARB, KETO - JOY FILLED EATS
From joyfilledeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #eggs-dairy #fruit #oven #easy #potluck #dinner-party #fall #heirloom-historical #holiday-event #kid-friendly #romantic #winter #cakes #chocolate #nuts #eggs #food-processor-blender #dietary #low-sodium #seasonal #comfort-food #low-in-something #taste-mood #to-go #equipment #small-appliance #number-of-servings
You'll also love