cakepia recipe japanese      
Chocolate Cake with Almonds  

Chocolate almond cake made with “hot cake” (pancake) mix. Sliced almonds are used in this recipe, but you can substitute with diced or whole almonds. Roast the almonds beforehand to enhance the aroma.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Combine milk and chocolate in a saucepan and melt the chocolate over low heat or by double boiling.

Roast sliced almonds until brown in the oven. Chop the roasted almonds.

Mix egg and sugar in a bowl, then stir in the chocolate mixture (#1). (Photo #1)

Fold in the sifted dry ingredients and the chopped almonds. Blend well. (Photo #2)

Place a cake ring on a heated frying pan. Pour the batter into the ring to a depth of 1cm. (Photo #3)

Cover with aluminum foil and cook on low for about 5 minutes, until the bottom is browned.

Remove the ring and flip the cake over. Cook until the bottom is lightly browned. (Photo #4)

After cooling, sprinkle generously with confectioners’ sugar.

Servings per Recipe Calories per Serving Ready In
12  six 10cm cake rings  132kcal 60 minutes
whole eggs 100g 
sugar 10g 
milk 100g 
chocolate 60g 
“hot cake” mix (pancake mix) 100g 
cocoa powder 10g 
sliced almonds 100g 
confectioners’ sugar  
- Sift together “hot cake” mix and cocoa powder.
- Finely chop chocolate.

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