I owned a Coffee Shop for a couple of years. Two of my regular customers were an old professor and his wife. They visited the centre twice a week and Prof would sit at the coffee shop whilst his wife was shopping. He did not enjoy sitting by his own and demanded me keeping him company. I enjoyed conversing with him because he had a lot of amazing stories to tell. He was very famous as the author of the HAT (Handwoordeboek van die Afrikaanse Taal).
His wife brought this recipe to me one day and told me that it was her favourite cake. She said she cannot bake it at home any more since they never manage to eat all of it and requested me to bake it for the coffee shop so that she can buy a slice every week. This was the start of my love affair with this almond chocolate cake.
The cake tastes well just dusted with icing sugar but was never popular at the coffee shop unless it was decadently decorated. I decorated this with a chocolate ganache and fresh fruit.
- 200g dark chocolate, melted
- 300g fine almonds
- 100g cocoa powder
- 250g butter
- 250g sugar
- 5 eggs
- 5ml vanilla powder
- 200g milk chocolate (optional)
- 60ml cream (optional)
- Fresh berries or fruit (optional)
- Pre-heat oven to 160⁰C. Butter a cake tin and line with baking paper.
- Blend the melted chocolate, almonds and cocoa powder into a fine paste in a food processor. Transfer into a bowl.
- Place the butter and sugar into the blender and process until light and fluffy.
- Add one egg at a time and mix well after adding each one.
- Add the almond mixture with the vanilla powder to the butter mixture and mix until combined.
- Pour the mixture into the prepared tin and bake in the pre-heated oven for 45 minutes.
- Remove from oven and stand for 5 minutes before turning out onto a serving dish. Cool down completely.
- Melt the chocolate and cream together and beat until smooth and velvety. Spread onto the cake and dust with additional cocoa powder. Decorate with fresh fruit and berries.