Almonds and chocolate is an invincible combo, which never fails to make the right impression. Bake this almond cake with chocolate glaze to delight your friends.
1 cup (270g)
HEAVY CREAM
4 pcs (200g)
EGGS - SEPARATED
1 cup (200g)
SUGAR
½ cup (150g)
POMEGRANATE ARILS
1 cup (130g)
FLOUR - PLAIN (ALL PURPOSE)
¼ cup (125g)
DARK COCOA POWDER
½ cup (100g)
MELTED BUTTER
½ tbsp (50g)
SUGAR
2 bar (30g)
DARK CHOCOLATE
2 tbsp (30g)
SHAVED CHOCOLATE
2 tbsp (25g)
ALMOND FLAKES
1 tsp (4g)
BAKING POWDER
1 tsp (4g)
ALMOND EXTRACT
1 tbsp (4g)
VANILLA EXTRACT
1 tsp (3g)
COCOA
1 pinch (1g)
SALT
¼ tbsp (1g)
ALMOND EXTRACT
PREPARATION
Split the eggs. Beat the egg whites until stiff and put aside.
Beat the egg yolks with sugar until pale and trippled in volume. Add the vanilla together with flour, almond extract, dark cocoa, salt and baking powder. Mix thoroughly, scraping down the batter from of the sides of the bowl.
Add the melted butter and mix in gently the beaten egg whites in 3 portions. Pour the batter into one or two well buttered (20cm in diameter) pans with removable bottoms.
Bake in a preheated oven at 180 degrees for about 30-35 minutes or until a toothpick inserted in the cake comes out clean.
Melt the chocolate with heavy cream, sugar and almond extract and mix well.
Place the cake on a cake stand and cover with slightly cooled chocolate glaze. Sprinkle over with almonds, pomegranates and chocolate shavings.
