Ingredients
Chocolate Almond Cake
- 8 oz bittersweet dark chocolate (70%) 225g
- 1 3/4 cups unblanched almonds 250g, ground to cornmeal texture
- 1 cup unsalted butter 225g, room temperature
- 1 cup granulated sugar divided
- 5 large eggs separated
- 3 tbsp Grappa or liqueur optional
- salt pinch
- cocoa powder for dusting
Raspberry Sauce
- 12 oz fresh raspberries
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
Equipment
Method
- Preheat oven to 325°F (160°C). Butter an 8 or 9-inch springform pan and line the bottom with parchment paper.
- Melt the chocolate slowly over a water bath. Set aside to cool slightly. Grind the almonds in a food processor until they resemble coarse cornmeal.
- Cream the butter with half of the sugar until smooth. Add egg yolks one at a time, then mix in the cooled chocolate, liqueur, ground almonds, and salt.
- In a clean bowl, whip egg whites to soft peaks. Gradually add remaining sugar and whip until firm, glossy peaks form.
- Fold one-third of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Transfer batter to pan and bake 50–55 minutes, until a skewer shows a few moist crumbs.
- While baking, cook raspberries, sugar, and cornstarch over medium heat until thickened. Strain through a fine-mesh sieve and cool.
- Cool cake completely before removing pan ring. Dust with cocoa powder and serve with raspberry sauce.
Nutrition
Notes
Structure: This cake relies entirely on whipped egg whites for lift. Under-whipped whites or aggressive folding will cause collapse.
Chocolate Quality: Use 70% cacao for balance. Lower percentages will make the cake overly sweet and soft.
Almond Texture: Grind almonds to a cornmeal-like consistency. Over-processing into paste will create a greasy crumb.
Raspberry Sauce: Straining is mandatory to remove seeds and achieve a smooth, professional finish.
Make Ahead: The cake improves after resting overnight. Store covered at room temperature or refrigerated up to 4 days.