A great recipe for chocolate cake with almond flour from Lorraine (France), which tastes nice and light even in summer. Easy to recreate and incredibly tasty.
My daughter discovered this chocolate cake in one of my cookbooks and asked for it for her fifth birthday. What all one does for one’s children: I’m not the biggest fan of chocolate cake per se 🙂 .
This one is delicious though! The almond flour gives it a fluffier texture than chocolate cake with flour, so even I find it very scrumptious. I’m usually more of a fruitcake kind of guy. But since this one doesn’t have a chocolate glaze and isn’t as heavy as other chocolate cakes, I also really like it. And it’s pretty easy to bake.
It is typically decorated with powdered sugar. I cut a simple pattern in cardboard paper and used it as a stencil. Just make sure that it’s lying flat on top of the cake.
Chocolate cake with Almond flour – Gâteau au chocolat
Equipment
- stand mixer
- hand mixer
Ingredients
- 100 g almonds peeled and ground
- 125 g butter
- 125 g dark chocolate
- 4 eggs
- 125 g sugar
- 25 g flour
Instructions
- First you need to scald the almonds with boiling water and let them stand for about 8 minutes.
- Then rinse the almonds with cold water and peel them.The peeling is very easy when they are well soaked.
- Now dry off the almond kernels well and put them on a board to dry.
- In the meanwhile take your butter out of the fridge for it to warm up 🙂 .
- When the almonds are dry, put them in a stand mixer and grind them very fine.
- You should now process the butter into a so-called pommade.That means, you cut the butter at room temperature into small pieces and put them into a bowl. Put this bowl on top of another bowl with steaming water and let the butter melt a little bit. Then take the pot down and beat the butter until it is completely smooth and creamy. In the video above you can watch the whole process.Here in India, I think that would not have been necessary, the butter gets, at a comfortable 32 degrees room (!) temperature, just the right consistency.Keep the water from the water bath, you will need it in a moment.
- Put the pot with the hot water back on the stove on low heat and make a water bath to melt your chocolate.
- Now separate your eggs.
- Mix the egg yolks with the sugar and beat until foamy.
- Now add the ground almonds and the flour.
- Preheat the oven to
200 °C. - Then stir the butter and the chocolate into the dough.
- Next, you beat your egg whites to a very stiff foam and then carefully fold it into the rest of the dough. Please do not stir the dough vigorously now.
- Then grease a springform pan with butter. Your pan should roughly have a diameter of 10 inches.
- I don't have a springform pan at hand. Therefore, I definitely use baking paper and the rim I grease and put some flour on it, so that the cake can be easily removed from the mold later.
- Put the cake in the oven for 40 minutes.
- You can poke a wide knife into the cake to check if it is done. If the dough sticks to the blade, the cake is not yet done.
- It should still be soft inside and not too dry.
- Take it out of the mold, let it cool and then sprinkle it with powdered sugar.
Please rate my recipe before you leave 🙂:
Source of recipe for Chocolate cake with almond flour from Lorraine – Gâteau au chocolat et farine d’amande lorraine: https://www.cuisinealafrancaise.com/fr/recettes/desserts-et-boulangerie/gateaux-cremes-entremets/gateau-au-chocolat-de-nancy
Baked with lots of love ♥ on From zero to curry.
