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Chocolate and Almond Cake 2018-12-05 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

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

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SELECTED SIZES SELECTED VARIETIES

1 1/4 cup
(310 ml)
semisweet chocolate chips dairy-free

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1/2 cup
(125 ml)
sweet olive oil

4

egg

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30 un

SAVE $1.80

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1/2 cup
(125 ml)
sugar

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REDPATH SUGAR

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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

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550 g

Topping:

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SELECTED SIZES SELECTED VARIETIES

1/3 cup
(80 ml)
semi-sweet chocolate chips dairy-free

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2 for $5.00

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4 AIR MILES^® Bonus Miles when buying 2

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

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