Nigella’s Chocolate Almond Cake is made with eggs, butter, sugar, chocolate, and ground almonds creating a luxurious chocolaty dessert that’s ready in an hour!
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🤎 Why You’ll Love This Chocolate Almond Cake Recipe:
- Decadent Flavor: Indulge in the rich, deep chocolate taste heightened by the moist texture of ground almonds.
- Gluten-Free Delight: Perfect for those with dietary restrictions, this cake offers a luxurious dessert option without gluten.
- Simple Preparation: Despite its luxurious taste, the recipe is straightforward, making it accessible for all levels of bakers.
- Versatile Treat: Whether for a special occasion or a cozy night in, this cake is a delightful treat for any chocolate lover.
❓ What Is Nigella’s Chocolate Almond Cake Recipe?
Nigella’s Chocolate Almond Cake is a rich, gluten-free dessert that combines melted chocolate, butter, ground almonds, and whipped eggs, resulting in a moist sweet cake perfect for special occasions.
🥚 Nigella Chocolate Almond Cake Ingredients
- 5 eggs
- 200 grams butter
- 200 grams sugar
- 200 grams of plain chocolate
- 200 grams of ground almonds
🥮 How To Make Nigella Chocolate Almond Cake
- Combine the melted butter and chocolate, then stir in the almonds. Allow to rest for a little while.
- Take 4 of the eggs apart. Combine the sugar with one whole egg and four yolks. Whisk this into the chocolate mixture.
- Stubbornly whip the four remaining egg whites. Gently incorporate the egg whites into the chocolate mixture using a metal spoon.
- Put into a non-stick spring-form baking tin, and bake at 175 to 180 degrees for 45 minutes.
đź’ Recipe Tips
- Melt Ingredients Smoothly: Ensure butter and chocolate are fully melted and smoothly combined for a uniform texture.
- Separate Eggs Carefully: Precisely separate eggs to prevent any yolk from mixing into the whites, ensuring successful whipping.
- Whip Egg Whites to Peaks: Whip egg whites to stiff peaks for optimal texture and lift in the cake.
- Gentle Folding Technique: Fold whipped egg whites into the chocolate mixture gently with a metal spoon to maintain airiness and volume.
🍦 What To Serve With Chocolate Almond Cake?
Serve Chocolate Almond Cake with fresh berries, whipped cream, a scoop of vanilla ice cream, caramel or chocolate sauce, and a cup of hot chocolate.
🎚 How To Store Leftovers Chocolate Almond Cake?
- At Room Temperature: Store leftover chocolate almond cake in a cake keeper for up to 2 days.
- In The Fridge: Keep leftover chocolate almond cake in an airtight container for up to 5 days.
- In The Freezer: Wrap leftover chocolate almond cake in plastic wrap and foil, and freeze for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Almond Cake?
- In The Oven: Warm leftover chocolate almond cake slices on a baking sheet at 250°F for 8 to 15 minutes.
- In The Microwave: Heat leftover chocolate almond cake slices in a microwave-safe plate on medium power for 30 seconds or until warm.
FAQs
Why did my chocolate almond cake come out flat?
Your chocolate almond cake may have come out flat due to overbeating the flour, which can lead to excessive gluten development, resulting in a dense texture.
Why did my chocolate almond cake turn out dry?
Your chocolate almond cake may have turned out dry due to an imbalance of ingredients, possibly too much flour and insufficient butter.
Why is my chocolate almond cake uncooked in the middle?
Your chocolate almond cake may remain uncooked in the middle if the oven temperature is too high, causing uneven baking.
How do you know when a chocolate almond cake is done?
A chocolate almond cake is done when a toothpick inserted into the center comes out with a few moist crumbs.
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Nigella Chocolate Almond Cake Nutrition Facts
Amount Per Serving
- Calories 199.5
- Total Fat 10.0g
- Saturated Fat 1.0g
- Cholesterol 0.4mg
- Sodium 264.2mg
- Potassium 108.7mg
- Total Carbohydrate 22.8g
- Dietary Fiber 5.1g
- Sugars 10.2g
- Protein 6.8g
Nigella Chocolate Almond Cake
Description
Nigella’s Chocolate Almond Cake is made with eggs, butter, sugar, chocolate, and ground almonds creating a luxurious chocolaty dessert that’s ready in an hour!
Ingredients
Instructions
- Combine the melted butter and chocolate, then stir in the almonds. Allow to rest for a little while.
- Take 4 of the eggs apart. Combine the sugar with one whole egg and four yolks. Whisk this into the chocolate mixture.
- Stubbornly whip the four remaining egg whites. Gently incorporate the egg whites into the chocolate mixture using a metal spoon.
- Put into a non-stick spring-form baking tin, and bake at 175 to 180 degrees for 45 minutes.
Notes
- Melt Ingredients Smoothly:Â Ensure butter and chocolate are fully melted and smoothly combined for a uniform texture.
Separate Eggs Carefully:Â Precisely separate eggs to prevent any yolk from mixing into the whites, ensuring successful whipping.
Whip Egg Whites to Peaks:Â Whip egg whites to stiff peaks for optimal texture and lift in the cake.
Gentle Folding Technique:Â Fold whipped egg whites into the chocolate mixture gently with a metal spoon to maintain airiness and volume.