This rich and moist chocolate almond cake is the perfect dessert for a relaxing weekend or a special Sunday lunch. With a decadent combination of melted chocolate, almond flour, and brown sugar, this cake is both indulgent and easy to prepare. The toasted almond flakes on top add a delightful crunch that contrasts beautifully with the soft, almost fudgy texture of the cake. Whether you like your cake slightly underbaked for a gooey center or prefer it fully set, this versatile cake will be a hit at any gathering.
Why You’ll Love This Recipe:
You’ll love this recipe because it’s both quick and simple, yet delivers a dessert that looks and tastes like it came from a fancy bakery. The almond flour adds a wonderful nutty flavor and keeps the cake moist, while the combination of dark chocolate and butter gives it a rich, velvety texture. The result is a cake that is soft, slightly dense, and bursting with flavor. Plus, the cake can be easily customized to your liking—bake it a little longer for a firmer texture, or take it out earlier for a soft, almost molten center.
Perfect Occasion:
This cake is perfect for weekend brunches, family dinners, or special celebrations when you want to serve something truly decadent but don’t have a lot of time to spend in the kitchen. It’s also an excellent dessert for a Sunday lunch, where you want to impress without much effort. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Decoration Tips:
For a simple yet elegant presentation, sprinkle some almond flakes over the cake before baking. Once out of the oven, you can dust the cake with powdered sugar for a classic finish, or drizzle it with melted dark chocolate for a richer look. A side of fresh berries like raspberries or strawberries would add a lovely pop of color and a hint of tartness that complements the richness of the chocolate.
Ingredients:
- 200g dark cooking chocolate
- 200g butter
- 160-200g brown sugar (adjust to your preferred sweetness)
- 80g almond flour
- 2 organic eggs
- 160g self-raising cake flour
- A pinch of salt
- 200ml boiling water
- Sliced almonds for decoration
Instructions:
- Prepare the Cake Pan:
Line a 24 cm round cake pan with parchment paper. If you have a removable-bottom pan, it works best, but a regular cake tin will also do. - Melt the Chocolate and Butter:
In a saucepan over low heat, melt the dark chocolate and butter together, stirring until smooth. Once melted, set it aside to cool slightly. - Mix the Ingredients:
In a large bowl, mix the melted chocolate and butter with the brown sugar, almond flour, eggs, self-raising cake flour, and a pinch of salt. Gradually add the boiling water to the batter, stirring until smooth. - Bake the Cake:
Pour the batter into the prepared cake pan and sprinkle the sliced almonds evenly on top. Bake in a preheated oven at 170°C (340°F) for 25-30 minutes. Keep an eye on the cake, as you want it to remain moist and soft inside. For a gooey center, bake for less time; for a firmer texture, bake slightly longer. - Cool and Serve:
Let the cake cool slightly in the pan before removing. Serve warm for the best texture, with a sprinkle of powdered sugar or a drizzle of chocolate on top.
Enjoy!
