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+ servings

Chocolate Almond Cake

Julia Child’s Chocolate Almond Cake is incredibly rich and decadent. Be sure not to over bake or you'll destroy its fudgy center.
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5 from 2 votes

Ingredients

For the cake:

  • 4 ounces semisweet or bittersweet chocolate , chopped (113 grams)
  • 2 tablespoons rum or coffee
  • ½ cup unsalted butter , at room temperature (113 grams)
  • cup + 1 tablespoon granulated sugar , divided (132 grams)
  • 3 large eggs , separated
  • Pinch of salt
  • cup almond flour/meal (35 grams)
  • ¼ teaspoon almond extract
  • ½ cup cake flour , sifted (57 grams)

For the icing:

  • 4 ounces semisweet or bittersweet chocolate , chopped (113 grams)
  • ¼ cup rum or coffee (60 ml)
  • ¾ cup unsalted butter , at room temperature (170 grams)
  • Slivered almonds for garnish

Instructions

To make the cake:

  • Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line with parchment paper.
  • Combine the chopped chocolate and coffee or rum in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth. Set aside to cool.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2/3 cup sugar until pale and creamy. Add the 3 egg yolks and beat until thick. Add the cooled melted chocolate. Stir in the almond extract and almond meal/flour and mix until just combined.
  • In a separate bowl and with a whisk attachment, whip the 3 egg whites and salt on high speed until foamy. Slowly add the tablespoon of sugar and whip to stiff peaks.
  • Add ¼ of the whipped egg whites to the batter and fold gently until combined. Add and fold in the remaining whites in 3 additions, alternating with the sifted cake flour. Fold only until the streaks of egg whites disappear, do not overmix.
  • Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 25 minutes.
  • Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.

To make the icing:

  • Combine the chopped chocolate and coffee or run in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth.
  • Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until smooth.
  • Let the icing cool to a spreadable consistency, stirring it every 5 minutes or so. It should take about 15-20 minutes, depending on the temperature of your kitchen.
  • Spoon the icing on top of the cooled cake and spread it to cover. Garnish with slivered almonds.

Nutrition

Calories: 562kcal, Carbohydrates: 38g, Protein: 6g, Fat: 44g, Saturated Fat: 25g, Cholesterol: 139mg, Sodium: 31mg, Potassium: 196mg, Fiber: 3g, Sugar: 27g, Vitamin A: 990IU, Calcium: 45mg, Iron: 2mg
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