I love extremely chocolatey desserts. You know, the ones where after having them you close your eyes and all you can see is chocolate. That’s the case of this almond chocolate cake with whipped ganache. The cake is extremely moist and the whipped ganache and hazelnut praline go perfectly with it.
Almond Chocolate Cake
This recipe is the chocolate version of my almond cake that I uploaded a while back. The recipe is just excellent and as moist. As a matter of fact, it’s one of my favourite desserts here on the blog. It’s a real treat to make it, it’s done quickly and it tastes great. It’s the cake that I always make whenever I need to make dessert for dinner at friend’s houses because it’s sophisticated, delicious and done in very little time. What more can you ask for? The instructions for the chocolate almond cake are the same as the one without chocolate, so here’s the video on it if you need it:
The non-chocolate almond cake has no topping and that’s also an option for this one! You can just dust it with icing sugar and call it a day. Now, if you see the photos for the recipe, it’s hard to deny that the whipped ganache and hazelnut praline are perfect for the cake. On top of the cake, I spread whipped ganache which is just amazing. You can see step-by-step photos for my whipped ganache recipe here. On top of the ganache, I sprinkled hazelnut praline. However, it doesn’t have to be hazelnut. It can be made with almonds or pistachios and it would be amazing too. If you want to see step-by-step photos for this, check out my post on how to make praline with any nut.
You will LOVE this almond chocolate cake. It’s honestly really moist, extra chocolatey, sinful and delicious. You can even turn this dough into a brownie format and it turns out great as well. Also, it’s a good idea also to make it for someone with gluten intolerance or celiacs disease. You won’t miss the flour at all in this recipe.
Almond Chocolate Cake (Gluten-Free)Print Pin Rate
For the chocolate almond cake
- 6 eggs at room temperature
- 1 tsp salt
- 250 g icing sugar
- 150 g unsalted butter cold, at room temperature
- 300 g almond flour
- 50 g cocoa powder 100% cacao
For the whipped ganache
- 200 g chocolate I used 65% cacao
- 200 g whipping cream 30-35% fat content
- 50 g granulated sugar
For the hazelnut praline
- 100 g granulated sugar
- 100 g hazelnuts or almonds, or peeled pistachios
For the chocolate almond cake
- Beat the eggs, salt and icing sugar with an electric mixer until it goes light in colour, looks fluffy and you can make a drawing with the batter on its surface and it stays on there for a few seconds before sinking back in. For further reference, watch the video above.
- Add the butter one tablespoon at a time on low speed. Stop when it's fully incorporated.
- Mix the almond flour with the cocoa powder and add it to the egg mixture. Use folding motions with a spatula to try and keep as much air in as possible. I add the flour in two batches.
- Pour the batter into a pan that was previously buttered. I also like to cut a piece of baking paper to size and stick it to the base with the butter.
- Bake the cake in a preheated oven at 170°C/340°F for 30-40min or until you can insert a toothpick or knife at the centre and it comes out clean. Let it cool down completely before spreading the ganache.
For the ganache
- Place the cream and sugar in a small pot. Heat up the cream over medium heat until it steams. Stir constantly to dissolve the sugar. If by mistake it breaks into a bowl, then you need to cool it down a bit before using it.
- Melt the chocolate in a bowl. You can do it in the microwave in intervals of 30 seconds, mixing in between each interval. Alternatively, you can melt it in a bain-marie over low heat. Make sure that the bottom of the bowl doesn’t touch the surface of the water.
- Remove the chocolate from the bain-marie if using. Add all the cream onto the chocolate.
- With a spatula, make small circles at the centre of the bowl. You’ll see that it will start to come together at the centre on its own and then expand towards the sides.
- When everything looks evenly dark, scrape down the sides of the bowl and keep mixing until everything looks incorporated and shiny.
- Let it cool down until it has a thicker texture, like a fudge or dulce de leche. Give it a mix every once in a while so it cools evenly. When it’s ready it should be at room temperature. If it’s cold it will take 20-30 minutes to cool down and if it’s hot it could take up to an hour.
- Whip the ganache on high speed using an electric mixer. In this process, we're aerating the ganache and it will also cool down more and thicken. If you're using a stand mixer, you want to stop every once in a while to scrape down the sides and bottom of the bowl with a spatula. Stop when it looks really creamy and aerated.
- Spread the whipped ganache immediately onto the cake. If you let it be for too long it will go hard. You can bring it back to its texture by beating it on low speed.
For the hazelnut praline
- *WARNING* Caramel, even though it might not look like it, is really hot. Be careful not to burn yourself and keep kids away while you make it.
- For the caramel, sprinkle a thin layer of sugar on the pan. Make sure that the pan is really clean before you start; if it has impurities or fat, it will crystalize the caramel. It helps also if your pan is of a light colour so you can see the caramel as it becomes darker. Place the pan over medium heat.
- When you see that the sugar is starting to melt around the edges and in other parts of the pan, lower the heat to medium-low and sprinkle more sugar over the melted regions, also in a thin layer. Don’t use a utensil to stir at any point. If you need to give it a mix, do so by tilting and spinning the pan from the handle.
- The caramel will continue to male. Control the heat so that it doesn’t burn and if you need to stir do so with the handle of the pan.
- Once melted and golden, add your nuts and mix immediately. Transfer the caramel with the nuts carefully onto a silicone mat or silpat or greased pan.
- Let it cool down completely and then chop it up or process it. Sprinkle it over the ganache right before serving.