Almond Cake w/ Chocolate Ganache

This cake recipe is inspired by Jenny Fajardo’s Almond Cake, featured in Provence: A Country Almanac by Louisa Jones. It is a gluten free dessert, made with almond flour. The flavor is not dominated by the almond aroma or taste, rather it is a light alternative to wheat flour. In lieu of a  berry frosting, which the recipe calls for,  I replaced it with a chocolate ganache. I modified the Basic Chocolate Sauce recipe from Epicurious. I did not add sugar to the sauce, however, it could use at 1 tsp. of granulated or confectioner sugar to give it more sweetness. If you prefer to have a tart chocolate frosting to counter balance the sweetness of the the cake, I advise you to not add sugar. The cherries add a fruitful presentation in balance to the nutty and cocoa presence of the concoction.

Serves 8


For the Cake:

1 cup ground almonds – 4 eggs, separated –  1 cups granulated sugar – 1 stick of butter (4oz.) at room temperature – 2 Tbsp. Cornstarch; 2 tsp. – Baking powder –  Pinch of Salt

For the Chocolate Ganache: 

8 oz. dark unsweetened (70%) baking chocolate –  2 Tbsp. Baking cocoa –  1 oz. of butter –  4oz.  milk and 4 oz. heavy cream (or 8 oz. whole milk) –  1 tsp. granulated sugar


For the Cake:

In the food processor, ground almonds in food processor to make flour.

Preheat oven to 350 F.

Beat egg yolks. Gradually add sugar and beat until mixture is a lemon color. Add butter.

In a separate bowl, combine the cornstarch and baking powder. Add to egg mixture.

Add the ground almonds. Mix until combine.

Whip the egg whites. When beginning to be frothy, add a pinch of salt, and continue whipping until peaks form.

With a spatula, spoon the batter into a buttered cake pan. Bake for 35-40 mins.

Let cool for a few minutes.

For the Chocolate Ganache:

Chop the chocolate into medium size chunks.

In a double boiler, heat the milk (or combine the milk and cream.)

When at a bare simmer, add the chucks of chocolate, and let it sit for a few minutes. Stir occasionally, until chocolate is melted.

Stir in the butter.

Add the baking cocoa. Stir until combined.

Refrigerate for at least 1 hour, or until congealed.

When cake is cooled and placed on a plate, spread chocolate sauce.

Sprinkle a handful of chopped nuts over the frosting (optional.)


~Abby B.




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