Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Chocolate and Almond Cake https://www.metro.ca/userfiles/image/recipes/gateau-chocolat-amandes-10987.jpg PT20M PT30M PT50M
CakePre-heat the oven to 350°F and place the rack in the middle position. Grease a 9-inch round mould and line the bottom with parchment paper.In a bowl, heat the chocolate chips with the oil for 1 minute or until the chocolate is completely melted. Mix well and let cool.In a large bowl, use an electric mixer to whip the eggs, sugar, and brown sugar for 3 minutes or until the mixture becomes thick and white. It’s important to whip as long as possible to get the most air in or else the cake will not rise.Incorporate the cooled melted chocolate using the mixer.Use a spatula to mix in the almond powder, cocoa, salt, and chopped almonds. Mix well.Pour this mixture into the mould and cook for 30 minutes, or until you can insert a toothpick and it comes out clean.Let cool on the rack. Insert the blade of a knife around the edges of the cake to unmould it.ToppingsIn a bowl, heat the chocolate with the oil for 1 minute, or until the chocolate is completely melted. Use a small spoon to drizzle the chocolate on top of the cooled cake in a zig zag pattern. Good to know: It’s normal for the top of the cake to crack while baking. Don’t worry, it will have a delicious crust and an incredibly moist centre! Source: K pour Katrine
8-10
4 5 5 3
Cake 1 1/4 cup (310 ml) semisweet chocolate chips dairy-free 1/2 cup (125 ml) sweet olive oil 4 egg 1/2 cup (125 ml) sugar 1/4 cup (60 ml) brown cane sugar 1 1/2 cup (375 ml) almond flour or powder 2 tablespoon (30 ml) cocoa 1/4 teaspoon (1,25 ml) salt 1/2 cup (125 ml) toasted almonds finely chopped Topping: 1/3 cup (80 ml) semi-sweet chocolate chips dairy-free 1 tablespoon (15 ml) sweet olive oil
Chocolate and Almond Cake

Chocolate and Almond Cake

Rate this recipe
5 Votes
8-10
Portions
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Cake
    You might like:

    Flyer Deal  (1)
    OFF! OR RAID INSECT REPELLENT, SUNTAN LOTION OR KINGSFORD CHARCOAL

    OFF! OR RAID INSECT REPELLENT, SUNTAN LOTION OR KINGSFORD CHARCOAL

    $7.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 1/4 cup
    (310 ml)
    semisweet chocolate chips dairy-free
    You might like:

    Flyer Deals  (2)
    4 Air Miles BONUS MILES when you buy 2
    NESTLÉ FAMILY SIZE CHOCOLATE BARS

    NESTLÉ FAMILY SIZE CHOCOLATE BARS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.79 EA. 4 Air Miles BONUS MILES when you buy 2

    4 AIR MILES® Bonus Miles when buying 2


    CADBURY DAIRY MILK FAMILY CHOCOLATE BARS

    CADBURY DAIRY MILK FAMILY CHOCOLATE BARS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 2.79 EA.


  • 1/2 cup
    (125 ml)
    sweet olive oil
  • 4
    egg
    You might like:

    Flyer Deals  (2)
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 un


    SAVE $1.80
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 UN


  • 1/2 cup
    (125 ml)
    sugar
    You might like:

    Flyer Deal  (1)
    REDPATH SUGAR

    REDPATH SUGAR

    $2.99 ea.

    2 kg


  • 1/4 cup
    (60 ml)
    brown cane sugar
  • 1 1/2 cup
    (375 ml)
    almond flour or powder
  • 2 tablespoon
    (30 ml)
    cocoa
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 1/2 cup
    (125 ml)
    toasted almonds finely chopped
    You might like:

    Flyer Deal  (1)
    PLANTERS CRAFT BAR MIX

    PLANTERS CRAFT BAR MIX

    $5.49 ea.

    550 g



  • Topping:
    You might like:

    Flyer Deal  (1)
    OFF! OR RAID INSECT REPELLENT, SUNTAN LOTION OR KINGSFORD CHARCOAL

    OFF! OR RAID INSECT REPELLENT, SUNTAN LOTION OR KINGSFORD CHARCOAL

    $7.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/3 cup
    (80 ml)
    semi-sweet chocolate chips dairy-free
    You might like:

    Flyer Deals  (2)
    4 Air Miles BONUS MILES when you buy 2
    NESTLÉ FAMILY SIZE CHOCOLATE BARS

    NESTLÉ FAMILY SIZE CHOCOLATE BARS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.79 EA. 4 Air Miles BONUS MILES when you buy 2

    4 AIR MILES® Bonus Miles when buying 2


    CADBURY DAIRY MILK FAMILY CHOCOLATE BARS

    CADBURY DAIRY MILK FAMILY CHOCOLATE BARS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 2.79 EA.


  • 1 tablespoon
    (15 ml)
    sweet olive oil
Imprimer ma sélection

Preparation

Cake

Pre-heat the oven to 350°F and place the rack in the middle position. Grease a 9-inch round mould and line the bottom with parchment paper.

In a bowl, heat the chocolate chips with the oil for 1 minute or until the chocolate is completely melted. Mix well and let cool.

In a large bowl, use an electric mixer to whip the eggs, sugar, and brown sugar for 3 minutes or until the mixture becomes thick and white. It’s important to whip as long as possible to get the most air in or else the cake will not rise.

Incorporate the cooled melted chocolate using the mixer.

Use a spatula to mix in the almond powder, cocoa, salt, and chopped almonds. Mix well.

Pour this mixture into the mould and cook for 30 minutes, or until you can insert a toothpick and it comes out clean.

Let cool on the rack. Insert the blade of a knife around the edges of the cake to unmould it.

Toppings

In a bowl, heat the chocolate with the oil for 1 minute, or until the chocolate is completely melted. Use a small spoon to drizzle the chocolate on top of the cooled cake in a zig zag pattern. Good to know: It’s normal for the top of the cake to crack while baking. Don’t worry, it will have a delicious crust and an incredibly moist centre! Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.