Chocolate And Almond Tiger Cake Recipes

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TIGER TEA CAKES: LES TIGRES



Tiger Tea Cakes: Les Tigres image

Provided by Food Network

Categories     dessert

Time 2h23m

Yield 24 to 30 mini-muffin-size cakes

Number Of Ingredients 11

6 large egg whites, at room temperature
2 1/4 cups ground blanched almonds
3/4 cup sugar
1/3 cup all-purpose flour
1 1/2 tablespoons light corn syrup
1 stick plus 7 tablespoons unsalted butter
5 ounces bittersweet chocolate, finely chopped, or mini-chips
Bittersweet chocolate ganache, optional, recipe follows
8 ounces bittersweet chocolate, finely chopped
4 tablespoons unsalted butter, cut into 8 pieces and at room temperature
1 cup heavy cream

Steps:

  • Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Butter 48 mini-muffin tins. (There is enough batter to make 48 cakes in tins with a 2-tablespoon capacity or 16 cakes in standard muffin tins holding 1/3 cup.)
  • Working in a medium mixing bowl with a whisk, beat the egg whites just to break them up. Add the ground almonds, sugar, flour and corn syrup and stir until the batter is smooth. (If you'd like, you can cover the bowl tightly with plastic wrap and refrigerate for as long as overnight.)
  • Put the butter in a small saucepan and bring it to a boil over medium heat. Remove the butter from the heat and stir it into the batter. When the batter is no longer warm, stir in the chocolate chips.
  • Spoon about 1 tablespoon of batter into each muffin tin. (If you are using regular-size tins, use about 3 tablespoons of batter for each muffin mold.) Bake the cakes for 15 to 18 minutes, or until they are puffed and golden; a knife inserted in the center of the cakes should come out clean. Allow the cakes to cool for 2 or 3 minutes, then turn them out onto racks to cool to room temperature.
  • When the cakes are cool, you can top them with ganache, if you wish.
  • Put the chocolate and butter in a heatproof bowl. Bring the heavy cream to a boil in a small saucepan. Pour the cream over the chocolate, let rest 30 seconds, then gently stir the cream into the chocolate with a small whisk. (Stir, do not beat -- you don't want to beat air into the ganache.) The ganache is now ready to be used as a dip.
  • To dip: Place the tiger cakes upside down on a cooling rack. (To protect your counter, put a sheet of parchment or foil under the rack.) One by one, dip the bottoms of the cakes into the ganache, glazing them with ganache to about the half-way point. Return the cakes to the rack to set - about 1 hour at room temperature or 15 minutes in the refrigerator.
  • Keeping: Tigres will keep in a covered container at room temperature for up to 3 days, although ganache-topped tigres are best eaten the day they are made. Packed airtight, tiger cakes can be frozen for up to 1 month.

FLOURLESS CHOCOLATE & ALMOND CAKE



Flourless chocolate & almond cake image

This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too

Provided by Barney Desmazery

Categories     Dessert

Time 1h20m

Number Of Ingredients 8

200g dark cooking chocolate, chopped into small pieces
200g butter, chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
  • Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
  • Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE-ALMOND SANS RIVAL CAKE



Chocolate-Almond Sans Rival Cake image

Several layers of crispy dacquoise (meringue) and buttercream. Absolutely delicious, gourmet, and gluten-free! Decorate with almonds and raspberries.

Provided by foolwithflour

Time 2h

Yield 8

Number Of Ingredients 11

10 large egg whites
1 teaspoon cream of tartar
1 cup white sugar
1 cup ground almonds
¼ cup Dutch-processed unsweetened cocoa powder
5 large egg yolks
1 cup white sugar
¼ cup water
1 ¼ cups unsalted butter, softened
⅓ cup melted milk chocolate
1 ½ teaspoons almond extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line four 9x9-inch cake pans with parchment paper. Butter and flour the sides of the pans thoroughly.
  • Beat egg whites in a large glass mixing bowl until foamy, about 2 minutes. Sprinkle with cream of tartar. Gradually add sugar, a few tablespoons at a time. Continue mixing until stiff, shiny peaks form, 7 to 10 minutes.
  • Fold in almonds and cocoa. Divide meringue evenly into the four pans and spread to touch the edges.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove meringue from the pans and peel of parchment paper while still hot.
  • Beat egg yolks on high speed until they double in size and are lemon yellow.
  • Combine sugar and water in a heavy pan and cook over medium heat, stirring the sides down only, until all the sugar is dissolved and the syrup reaches 235 degrees F/112 degrees C (or thread stage).
  • With the mixer on high speed, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is at room temperature, about 15 minutes. Beat in the soft, room temperature butter, 1 tablespoon at a time, on high speed. Add melted chocolate and almond extract.
  • Refrigerate for at least 1 hour. Whip smooth before use.
  • Assembly: Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides.

Nutrition Facts : Calories 646.1 calories, Carbohydrate 60.3 g, Cholesterol 204.3 mg, Fat 43 g, Fiber 3.4 g, Protein 11 g, SaturatedFat 21.4 g, Sodium 79.3 mg, Sugar 55 g

BITTERSWEET CHOCOLATE AND ALMOND CAKE



Bittersweet Chocolate and Almond Cake image

Provided by Michel Depardon

Categories     Cake     Chocolate     Nut     Dessert     Bake     Quick & Easy     Almond     Chill     Bon Appétit     France

Yield Serve 10 to 12

Number Of Ingredients 9

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
3/4 cup slivered almonds, toasted
3 tablespoons cake flour
1/4 teaspoon salt
5 large eggs
1 1/3 cups sugar
1 teaspoon vanilla extract
1 1/2 cups chilled whipping cream

Steps:

  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
  • Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
  • Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.

HELEN NASH'S CHOCOLATE ALMOND CAKE



Helen Nash's Chocolate Almond Cake image

Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

1 cup unsalted margarine, plus 1/2 tablespoon for cake pan
1 tablespoon potato starch, for dusting pan, plus 1 1/2 teaspoons
9 ounces semisweet chocolate, broken into small pieces
1 1/4 scant cups sugar
6 large eggs, separated, at room temperature
1/4 cup strained freshly squeezed orange juice
1 tablespoon unsweetened cocoa powder
2 teaspoons cognac
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 teaspoon pure vanilla extract
9 ounces blanched almonds, finely ground
Passover Powdered Sugar
1 tablespoon sliced almonds, for garnish

Steps:

  • Heat oven to 300 degrees. Grease the bottom and sides of a 10-inch springform pan with margarine. Line the pan with parchment paper, and grease the parchment. Dust pan with 1 tablespoon potato starch; shake out excess.
  • Fill a small saucepan with water, and bring to a boil. Reduce heat, and allow water to simmer. Place chocolate in a small heatproof bowl, and set over saucepan. Stir chocolate until melted, and set aside to cool.
  • In the bowl of an electric mixer, cream 1 cup margarine on medium speed, and add sugar gradually until the mixture is pale and bubbles appear, about 10 minutes.
  • Add egg yolks one at a time, beating well after each addition. Lower the speed, and beat in cooled chocolate and orange juice. With a large rubber spatula, mix in cocoa powder, cognac, 1 1/2 teaspoons potato starch, lemon zest, orange zest, vanilla, and ground almonds.
  • In a clean dry bowl, beat egg whites on high speed until stiff. Fold half of the egg whites into the chocolate mixture with a rubber spatula. Repeat with another quarter of the egg whites, then reverse the process, pouring the batter over remaining whites. Gradually fold together until egg whites are completely incorporated.
  • Pour batter into prepared pan, and smooth the top. Bake until a cake tester or toothpick inserted in the center of the cake comes out slightly sticky, about 1 hour. Cool completely, and refrigerate overnight.
  • To serve, run a small, sharp knife around sides to loosen, and carefully remove springform ring. Transfer to a serving plate, dust with Passover powdered sugar, and garnish with sliced almonds. Note: This recipe has been adapted from Helen Nash's original to make one cake. To make two smaller cakes, prepare two 9-by-1 1/2-inch round cake pans, and divide the batter between them.

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