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chocolate almond bundt cake on a platter
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5 from 1 vote

Chocolate Almond Bundt Cake

Moist chocolate almond bundt cake without flour. Ready in no-time!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Cakes
Cuisine: German
Servings: 12
Calories: 487kcal
Author: Adina

Ingredients

  • 150 g milk chocolate 5.5 oz
  • 6 eggs medium Germany, large the US
  • 200 g granulated sugar 1 cup/ 7 oz
  • 200 g unsalted butter soft, 7 oz/ ¾ cup + 1 tablespoon
  • 1 teaspoon pure vanilla extract
  • 400 g ground almonds/ almond meal not defatted almond flour, 14 oz/ 4 cups
  • 1 teaspoon baking powder
  • icing sugar for decorating

Instructions

  • Prepare: Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Butter a bundt cake pan (about 24 cm/ 9.5 inch) and sprinkle it with flour all over. Remove the excess flour by tapping the form gently over the sink. Silicone pans don't need preparation.
  • Bain-marie: Chop the chocolate very finely and melt at bain-marie. To do that, place the chopped chocolate in a heatproof bowl, which you will then place on top of a fitting saucepan, filled about halfway with water. Take care that the water doesn't touch the bottom of the bowl containing the chocolate.
    Heat the water slowly and keep stirring the chocolate until it melts. If the water comes to a boil before the chocolate has melted, turn off the heat immediately and use the rest heat to melt the chocolate completely. Do not let the water boil; if the chocolate gets too hot, it will be ruined. Set aside.
  • Batter: Beat the eggs, sugar, soft butter, and vanilla extract until light and fluffy. Mix the ground almonds and the baking powder and add them to the sugar-butter mixture. Incorporate with a plastic spatula. Add the liquid chocolate, fold in carefully, then pour the mixture into the prepared pan.
  • Bake for about 1 hour. 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.
  • Cool: Leave the almond bundt cake cool in the pan for about 15 minutes. Remove and let cool completely on a wire rack. Sprinkle with icing sugar before serving.

Notes

Always use a digital kitchen scale in baking; it ensures the best results (the Amazon link opens in a new tab).

Nutrition

Serving: 1slice | Calories: 487kcal | Carbohydrates: 31g | Protein: 11g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Cholesterol: 132mg | Sodium: 254mg | Fiber: 4g | Sugar: 25g