Bake No. 13 at The Home Bakers (THB), Dark Chocolate-Almond Cake is chosen by Jocelyn from Riceball Eats. Drop by Riceball Eats for the full recipe. This is a great pick, Jocelyn! I totally enjoyed this cake A LOT! Kinda of "dangerous" as I can't seem to stop at one slice! It is a good thing that I've made only half a recipe, but later on, kinda regretted made only half a recipe!
This cake uses ground almonds and very little amount of all-purpose flour. I used bittersweet chocolate, and the cake is chocolaty bitter and delicious! Ground almonds makes the cake really tender and tasty. Notice the crinkly bubbly crust at the top, first time I'm baking a cake with a very crinkly bubbly top, but it look kinda nice, well to me anyway! And the crust has a soft texture.
I baked half a recipe using a 7" loose-bottomed cake pan, and bake for 30 minutes, I may have overbaked it a little, as according to the book, the center should still be gently soft when at room temperature. The centre of my cake is not gently soft, but more like a normal cake texture. But I like the texture the way it is, the cake is very, very moist, soft and tender with soft outer crust. If you do not like bittersweet chocolate, then feel free to use semi-sweet chocolate. I used rum (I love rum in bakes), other options are coffee, Grand Marnier or Triple Sec, choose your favourite.
Sprinkle with some icing sugar on the top before eating. I had mine without the icing sugar, either ways are yummy!
This is one of the best cake I've baked from this book.
To visit my friends' bake on this cake, please drop by The Home Bakers (THB). We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 13 and we have 47 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at firstname.lastname@example.org.