An incredibly moist and delicious, flourless chocolate cake made with ground almonds and milk chocolate.
I’ve made this cake a couple of months before but didn’t have the chance to post it yet. And then I started working on the pictures yesterday and I remembered just how amazingly good the cake was. Just by looking at the pictures I really felt like I have to eat this again. Immediately!
It was really really great, you definitely have to try this: moist, chocolaty, a bit sticky, just wonderful.
The original recipe called for hazelnuts, but as I didn’t have any and it was a Sunday, I just used almonds. It worked very well, I can’t imagine the cake being any better than it already was, but maybe I am wrong. Maybe it will be even better with hazelnuts, I’ll just have to try it like that someday. Or I will just stick to almonds, the cake was so good as it was.
So one more time: you really have to try this! It is sooooooooooo good!
- 150 g/ 5.3 oz milk chocolate
- 200 g/ 1 cup granulated sugar
- 1 tablespoon vanilla sugar
- 6 eggs (medium in Germany, large in America)
- 200 g/ 7 oz butter
- 400 g/ 14 oz ground almonds
- 1 teaspoon baking powder
- Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Butter a gugelhopf/ Bundt cake/ ring-shaped tin and sprinkle it with flour all over. Remove the excess flour by tapping the form gently over the sink. The diameter of the bottom of my gugelhopf tin is 24 cm/ 9,4 inch. I used a silicon form which didn't have to be buttered and floured. That makes life easier.
- Place the sugar, vanilla sugar, eggs and butter in the food processor and beat as long as it takes for the sugar to dissolve completely.
- In the meantime chop the chocolate very finely, place in a metal bowl, which you will then place on top of a fitting saucepan. Pour some water in the saucepan but take care that the water doesn't touch the bottom of the metal bowl. Heat the water slowly and keep stirring the chocolate until it melts. If the water starts to boil before the chocolate has melted, turn off the heat immediately and use the rest heat to completely melt the chocolate. Do not let the water boil or the chocolate get too hot, it will be ruined. Set aside.
- Add the ground almonds and the baking powder to the sugar – butter mixture and incorporate them by hand using a plastic spatula. Add the liquid chocolate, fold in carefully, then pour the mixture into the prepared form.
- Place the form in the preheated oven and bake for approximately 1 hour. After 20 minutes baking, place a piece of aluminum foil on top of the cake. Check if the cake is done by inserting a toothpick in the middle of the cake. It should come out fairly clean, some crumbs still hanging on to it are ok, but there should be no liquid batter smearing the toothpick.