Chocolate almond cake with amaretto cream
- Preparation and cooking time
- Total time
- + cooling
- Serves 8
- 250g unsalted butter, softened
- 125g caster sugar
- 125g soft light brown sugar
- 3 eggs
- 150g plain flour, sifted
- 1 tsp baking powder
- 30g cocoa powder, sifted
- 100g ground almonds
- 5 tbsp instant coffee, mixed with 1-2 tbsp hot water to make a paste
- 130g dark chocolate, melted and cooled, plus 30g to decorate
- 400ml double cream
- 3 tbsp amaretto
- STEP 1
Heat the oven to 180C/fan 160C/gas 4 and line a 20cm springform cake tin with baking paper.
- STEP 2
To make the cake, beat the butter and both the sugars with an electric mixer for about 5 minutes or until light and fluffy. Gradually add in the eggs, one at a time, beating well between each addition.
- STEP 3
Add in the flour, baking powder, cocoa and ground almonds, and mix briefly, followed by the coffee paste, beating until fully combined.
- STEP 4
Finally, add in the melted chocolate and stir until just combined.
- STEP 5
Pour into the prepared cake tin and bake in the oven for 50 minutes – the cake should still be slightly fudgy in the middle.
- STEP 6
Remove the cake from the oven and leave to cool completely in the tin. It might sink a little on cooling but the cream will cover this. Gently whip the cream with the amaretto until just starting to thicken.
- STEP 7
Remove the cake from the tin to a serving plate and pile the cream high on top of the cake. Use a large knife to drag along the back of the decorating chocolate, to create curls. Sprinkle over the cake and serve.