Sonia Arias

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Recipe of Incomparable Chocolate Cake

Incomparable Chocolate Cake

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Delicious chocolate cake that you will not stop trying once you have done it. Exquisite for the whole family.
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10 portions
  • 1/2 cups blanched almond
  • 2 tablespoons flour
  • 170 grams dark chocolate, chopped thick
  • 10 tablespoons butter, cut into large cubes
  • 3/4 cups sugar
  • 1/8 teaspoons salt
  • 4 eggs
  • 3 tablespoons rum, or brandy (optional)
  • 1/8 teaspoons almond extract
  • teaspoons powdered sugar, to sprinkle
  • teaspoons whipped cream, slight
  • 1 cup whipping cream
  • 1/2 teaspoons vanilla extract
  • 2 tablespoons sugar


Preheat the oven to 188 ° C. Grease a round mold with a removable base.
In a food processor, grind the almonds together with the flour until it is a fine flour. Melt the chocolate in a bain-marie, stir occasionally. Remove from heat and mix until completely soft.
Add butter, sugar, and salt. Beat with the electric mixer on medium speed until the butter has melted and the mixture thickens and has a lighter color. Beat the eggs one by one, followed by the liquor (if you decide to use it) and the almond extract.
Continue beating at high speed for a minute or two until the mixture looks smooth. Add to the almond mixture. Pour the mixture into the prepared mold. Bake for 30 - 35 minutes.
Remove from the oven and with a knife or spatula, wrap around the inside edge to remove the bread from the mold. Let it cool completely. Put in a pie dish. Sprinkle with a little icing sugar. Add a little whipped cream if desired.
Light whipped cream: With a balloon whisk, assemble the cream with the vanilla extract. Gradually add the sugar and beat until it has the consistency of whipped cream but is not too stiff.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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