Name: Chocolate Almond Cake
Yield: Serves 10–12
Ingredients: small hot espresso or 4 tsp instant coffee in 3 tbsp boiling water; 1 tsp baking powder; 2 tbsp cocoa; 225 g dark chocolate; 200 g chocolate; 1 tbsp butter; 125 g whole almonds, blitzed in the food processor to make ground almonds; 80 g flour (⅔ cup); 225 g castor sugar (1 cups); 200 g butter (just under a ½ block butter); 5 eggs

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

The roughly ground almonds in this cake give it an almost meaty texture. It is superb. You could use toasted hazelnuts instead of the almonds. Unlike the almonds, you will need to rub off the bitter skins of the hazelnuts after toasting.