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🍰 Chocolate cake with caramelized almonds

587 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
  2. 2. Place a 25 cm cake ring on a springform base lined with non-stick baking paper.
  3. 3. Whisk the eggs, 200 grams of sugar, a pinch of salt, and vanilla extract until creamy for five to six minutes.
  4. 4. Peel the carrots and grate them finely.
  5. 5. Grind 70 grams of almonds and 150 grams of coating chocolate finely.
  6. 6. Melt the butter.
  7. 7. Stir the grated carrots, ground almonds, and coating chocolate into the melted butter.
  8. 8. Add the baking mix, cocoa powder, and the butter mixture.
  9. 9. Mix everything briefly on medium speed.
  10. 10. Pour the batter into the prepared mold and smooth the surface.
  11. 11. Bake the cake in the preheated oven for about 60 minutes.
  12. 12. Remove the cake from the oven and let it cool completely.
  13. 13. Put 200 grams of almonds, 120 grams of sugar, a pinch of salt, cinnamon, star anise, and water into a coated pan.
  14. 14. Bring the mixture to a boil while stirring.
  15. 15. Continue cooking the mixture until the water has completely evaporated.
  16. 16. Continue heating the almonds until the sugar caramelizes and becomes shiny.
  17. 17. Place the hot almonds on baking paper and let them cool.
  18. 18. Bring the cream and coconut oil to a boil.
  19. 19. Stir in 100 grams of dark chocolate coating until melted.
  20. 20. Release the cake from the mold and place it on a cake plate.
  21. 21. Spread the chocolate glaze over the surface and smooth it out.
  22. 22. Chop the cooled caramelized almonds finely.
  23. 23. Decorate the cake with the chopped almonds.

Nutrition per serving