Chocolate and Almond Cake

This beautifully moist chocolate and almond cake, using our deliciously decadent 70% Cocoa Dark Chocolate is perfect for serving with a cup of coffee.


Chocolatier’s Tip

To make a ganache, pour 250 ml double cream into a saucepan and slowly bring to a simmer. Add a couple of drops of vanilla extract, 40 g golden syrup and 40 g caster sugar. Stir occasionally until bubbling. Put 250 g chopped Lindt chocolate in a heat-proof bowl with 40 g butter. Pour the infused cream over the chocolate and stir until you have a smooth and glossy ganache. Leave to cool until you have your desired consistency.


8 personnes


  • 100 g butter
  • 100 g caster sugar
  • 3 large eggs, separated
  • 180 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
  • 100 g ground almonds
  • 25 g plain flour
  • Pinch of salt
  • To serve:
  • Chocolate ganache, see Chocolatier’s Tip

Le Chocolat Lindt utilisé dans cette recette


Etape 1.

Preheat the oven to 175C/155 Fan. Grease and line a 20 cm springform cake tin.

Etape 2.

In an electric mixer, cream together the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, beating well after each addition.

Etape 3.

Put the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside.

Etape 4.

Sift the ground almonds and flour into the butter mixture. Mix in the melted chocolate.

Etape 5.

In a separate bowl, whisk the egg whites until you have soft peaks and fold into the batter.

Etape 6.

Pour into the prepared tin and bake for around 25 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before transferring onto a wire rack to finish cooling completely.

Etape 7.

Cut into slices and serve either on its own or drizzled with chocolate ganache.


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