Chocolate Almond Cake

"Do try this. It's beautiful to look at, easy to make, and delicious to eat. Perfect for special occasions like Mother's Day, 4th of July, family reunions, teatime, and showers. I also like to serve it during the winter holidays - a promise of Spring to come. Use your food processer to mix ingredients and to fold-in the beaten egg whites by gently pulsing them into the chocolate mixture."
 
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Ready In:
40mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Grease an 11" tart tin or pie plate.
  • Preheat the oven to 350*.
  • Beat together well the almond paste, egg yolks, and butter in a large bowl.
  • Add the flour and baking powder and mix in well.
  • Mix in chocolate syrup.
  • Beat egg whites until stiff.
  • Fold into the chocolate mixture.
  • Spread mixture into the greased pan.
  • Bake for 15 minutes.
  • Cool thoroughly.
  • Just before serving, spread sweetened whipped cream or Cool Whip over cooled cake; arrange strawberries attractively on top.
  • Drizzle 2 Tbsp chocolate syrup over the top of all.
  • Store leftovers (if there are any) in the frig.
  • This is a good recipe for the food processor - To fold in the egg whites, pulse with on-off bursts just until whites are no longer visible.
  • Can be made a day ahead, but garnish with Cool Whip, berries, and chocolate syrup just before serving.
  • Leaving stems on the strawberries adds a nice touch to the presentation.

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RECIPE SUBMITTED BY

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
 
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