Almond Cake Recipe – Chocolate Almond Torte

Gluten free almond cake with a Mascarpone chocolate layer. It’s fairly easy to make and quick enough to happily enjoy without spending a day in the kitchen.

As I lately have some time, I had been surfing on the internet yesterday. In need of fresh, interesting thoughts, inspirational dishes that We have never tested before, to astonish my family with. Searching for a long time unfortunately could not discover too many interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and simple dessert by luck at Suncakemom. It seemed so fabulous on its pic, it called for quick actions.

It had been not difficult to imagine just how it is made, how it tastes and just how much boyfriend might like it. Mind you, it is very easy to impress the man in terms of cakes. Yes, I am a lucky one. Or possibly he is.Anyhow, I visited the blog and followed the detailed instuctions that had been accompanied by impressive photographs of the procedure. It really makes life much easier. I could imagine that it is a slight hassle to shoot snap shots down the middle of baking in the kitchen as you most often have gross hands so that i genuinely appreciate the commitment she placed in to make this post and recipe conveniently followed.

With that said I’m empowered to present my very own dishes in a similar fashion. Thanks for the idea.

I was tweaking the original recipe to make it for the taste of my loved ones. Need to say it had been an awesome success. They prized the taste, the consistency and enjoyed having a delicacy such as this in the midst of a busy workweek. They ultimately demanded lots more, a lot more. Thus the next time I am not going to commit the same miscalculation. I’m gonna double the volume .

This post is based on gluten free almond cake recipe from SunCakeMom

Base:

Measure ingredients. If there is no almond flour, we can always grind whole almonds easily. Also some of the almond flour can be substituted with other type of flour like corn if there is a need for that.

Mix baking powder with the almond flour. So the dry ingredients are ready to be used.

Break and separate eggs. Put egg whites into a medium size mixing bowl. Keep yolks apart.

Beat egg whites on high speed until hard peaks form.

Turn beater in low speed and add yolks to the whites slowly one by one whilst keep beating the whites.

Now mix Agave or other sweetener of our choice to the batter.

Put dry ingredients and coconut milk to the batter alternating between the two.

Mix until the batter is smooth and the ingredients are incorporated nicely.

Pour batter into the cake form and put it into the preheated oven for about 40 minutes to bake.

As each oven is different after half an hour check it with a toothpick if it’s baked. (Poke toothpick into the cake and if it comes out without anything sticking on it, the cake is ready to come out of the oven.) Baking time always depends on the oven. Whilst the cake base is baking, use the time to make the cream.

Cream:

Beat whipped cream with the vanilla extract.

Put mascarpone, unsweetened cocoa powder and Agave syrup or any sweetener of choice into a medium size mixing bowl.

Beat them together until it becomes creamy and soft.

Fold in whipped cream with the chocolatey mascarpone as carefully as possible.

Cut off some of the top and trim the cake around if necessary to get a fairly even surface to spread the chocolate on.

Cut it in half horizontally in the middle. We can use a piece of yarn for this or a clean cutting knife.

Wait for the cake base to cool down on a rack before spreading cream on it.

Put half of the chocolate cream in the middle then put the top bit on.

Spread the other half of chocolate cream on top and the sides evenly.

Sprinkle shredded almonds on top.

Leave it in the fridge at least for an hour before slicing it up.