Chocolate Almond Cake from A Week in the Kitchen by Karen Dudley
The roughly ground almonds in this cake give it an almost meaty texture. It is superb. You could use toasted hazelnuts instead of the almonds. Unlike the almonds, you will need to rub off the bitte...
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Ingredients
- 1 tbsp butter
- 200 g chocolate
- 2 tbsp cocoa
- 1 tsp baking powder
- 80 g flour (⅔ cup)
- 200 g butter (just under a ½ block butter)
- 125 g whole almonds, blitzed in the food processor to make ground almonds
- 225 g castor sugar (1 cups)
- 5 eggs
- 225 g dark chocolate
- small hot espresso or 4 tsp instant coffee in 3 tbsp boiling water
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