CHOCOLAT　NOIX Chocolate Almond Cake

August 1, 2007 Belgian style chocolate cake using creamed butter. You can brush with sugar syrup while the cake is still hot. We use sweet chocolate in this recipe, however, if it is not available you can use milk chocolate. Traditionally, walnuts are used in this type of cake, but we substitute them with almonds. Enjoy the mild taste with rich chocolate and nutty aroma.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Melt chocolate over low heat or by double boiling. Lightly roast sliced almonds in the oven, then chop roughly. In a bowl, cream together butter and sugar. (Photo #1) Stir in beaten eggs and melted chocolate, in that order, a little at a time. Blend well. (Photo #2) Add sifted dry ingredients and mix lightly. Fold in almonds and mix well until smooth. Fill the round molds with the batter to a depth of 2cm. Bake in a preheated oven at 180 °C (356 °F) for about 25 - 30 minutes until brown. If the surface turns brown but the center is still not done, cover with foil and continue baking. (Photo #3) Servings per Recipe Calories per Serving Ready In 8  two 12cm round molds  0kcal 60 minutes butter 90g  sugar 70g  whole egg 120g  chocolate 100g  cake flour 90g  cocoa powder 10g  sliced almonds 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and cocoa powder.