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Chocolate Espresso Almond Cake
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Brief Description
Chocolate espresso cake with almonds; topped with chocolate glaze.
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Main Ingredient
chocolate
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Category: Cakes
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Cuisine: Southern
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Prep Time: 120 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: DeviTitus
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Posted On: Dec 08, 2018
Number of Servings:
Ingredients:
- 5 ounces - bittersweet chocolate chopped
- 6 tablespoons - unsalted butter
- 1 tablespoons - brewed espresso
- 1 tablespoons - dark rum
- 1/2 cups - sugar
- 1/2 cups - whole blanched almonds finely ground
- 3 - large eggs separated
- 1 packages - 12 oz. semisweet real chocolate chips
- 1 cups - whipping cream
- 1 - crystallized violet optional, for garnish
Directions:
Preheat oven to 300 degrees F. Butter and flour one 8-inch round cake pan.
Use large heatproof bowl and place over pan of simmering water; combine chocolate with butter, espresso and rum. Stir until melted and smooth.
Remove bowl from heat and stir in sugar and ground almonds. Let chocolate mixture cool slightly; then beat in egg yolks, one at a time.
In stainless-steel bowl of electric mixer, beat egg whites until stiff peaks form. Stir 1/3 of beaten whites into chocolate mixture to lighten mixture; then fold in remaining egg white until incorporated.
Pour batter into prepared pan and bake for about 45 minutes until toothpick inserted in center of cake comes clean.
Place cake on wire rack. Allow to cool completely. Invert cake onto platter. Cooled cake can be wrapped in plastic wrap and stored overnight at room temperature.
For Chocolate Glaze:
Microwave chocolate chips on medium in a 2-quart glass measuring cup for 2 minutes. If not melted, continue to cook on medium at 30-second intervals until melted.
Stir with wire whisk. Quickly pour in whipping cream, whisking until smooth. Cool and spread on cake.
(For decorative touch, allow glaze to reach room temperature to reach a consistency to pipe. Fill pastry bag with glaze and pipe onto cake, using desired tip.)
Top with crystallized violet, if desired.
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