Monday, August 2, 2010

Rich Double Chocolate Almond Cake

If you are a chocolate lover, and who isn't really, then you are going to absolutely love the deep, dark, rich goodness of this cake. Not only have I used unsweetened cocoa powder but I have enhanced the chocolate goodness of this cake with just a touch of real dark chocolate. I prefer to use Lindt Extra Dark with 85% Cocoa because it delivers a big punch of chocolate with little sugar and adds all the health benefits of dark chocolate. To give this a more complex flavor I have used a little coffee and vanilla extract as well. The classic combination of chocolate with the added depth of coffee and the taste of almond is spectacular. I prepared this as a loaf cake but you can use whatever shape cake pan you prefer as long as you remember to adjust your baking time accordingly. I hope you enjoy.

Rich Double Chocolate Almond Cake


1 cup almond flour
2.3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder

3 eggs
1 cup sour cream
4 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
2 tsp. almond extract
1 cup Splenda
4 squares (40 grams) Lindt Extra Dark chocolate with 85% Cocoa, or equivalent
1/4 cup coffee

1 ounce unsalted almonds, chopped
butter spray

Preheat oven to 375'

Whisk together dry ingredients in a large bowl until well combined. Break up the squares of chocolate and place in a small bowl. Microwave at 10 second intervals, stirring, until chocolate has melted, about 20 to 30 seconds and cool slightly. Blend wet ingredients in another bowl. Add the chocolate and stir thoroughly until all the ingredients are well mixed. Pour the wet ingredients into the dry and stir well, the batter will be thick.

Lightly coat a 9" by 5" loaf pan with butter spray. Spoon the batter in and smooth the top with a spatula or knife. Sprinkle the chopped almonds evenly across the top and bake for 40 to 45 minutes or until an inserted toothpick comes out clean. Cool cake in pan on a rack for at least 15 minutes or until cake pan is cool to the touch and then carefully turn out onto rack to finish cooling.

Nutrition Facts
12 - 3/4" Thick Servings
Amount Per Serving
Calories 212.8
Total Fat 17.5 g
Saturated Fat 7.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.5 g
Cholesterol 71.9 mg
Sodium 210.4 mg
Potassium 64.3 mg
Total Carbohydrate 13.2 g
Dietary Fiber 5.5 g
Sugars 0.9 g
Protein 6.5 g

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