Chocolate-Covered Almond Cake

Name: Chocolate-Covered Almond Cake (Torta de Almendras con Trufa de Chocolate)
Yield: Makes one 9-inch cake
Cuisine: Spanish
Ingredients: 1 cup sugar; 4 large eggs, at room temperature; ⅓ cup all-purpose flour; ¼ cup light olive oil; ¼ cup whole milk; 2 teaspoons grated lemon zest; ½ teaspoon ground cinnamon; Unsalted butter, for greasing the pan; ¾ cup dark rum; ½ cup sugar; ½ cup heavy (whipping) cream; 6 ounces best-quality bittersweet chocolate (at least 70 percent cacao), grated in a food processor; 8 ounces (slightly more than 1½ cups) blanched whole almonds, preferably marcona, lightly toasted

Torta de Almendras con Trufa de Chocolate

Preparation info

Makes
one
9 inch cake

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Almond cakes are so ubiquitous in Spain that after a while you stop noticing them—too much of a good thing. This one, however, frosted with a dark chocolate ganache, is in a league of its own.

Ingredients

For the Almond Cake

8 ounces (slightly more than 1½ cups) blanched whole almonds, preferably marcona, lightly toasted
1

Europe
Spain
Dessert
Cake
Vegetarian
Mediterranean

Method

Make the almond cake: Place the almonds and ½ cup of sugar in a food processor and process until very finely ground.
Place the eggs in a warm mixing bowl and, using an electric mixer, beat them until fluffy, about 1 minute. Add the remaining ½ cup sugar and continue beating at high speed until the eggs are pale yellow and approximately triple in volume, 3 to 4