Chocolate and almond cake

My dear ones, here we are at the end of the Electrolux competition. Thank you from the bottom of my heart for your likes, and appreciations. And last but not least, thank you for the wishes you sent me on the occasion of the children's birthday. On the Facebook page I made a recap of the recipes from the contest, I would be very happy if you voted, if you haven't already.

And today I bring you, as I promised, a delicious cake. A cake I made for Robert, on the occasion of St. Andrew. Obviously Amira also had her cake 😀, I will show it to you in a future post. So is Robert's birthday cake. 🙂

Unfortunately, I don't have any pictures with the section, everything was eaten, down to the last bit, so I'm inclined to think it was good :))

Chocolate and almond cake


  • For the countertop:
  • 4 eggs
  • 100 g sugar
  • 2 tablespoons oil
  • 2 tablespoons cocoa
  • 4 tablespoons flour
  • 75 g finely ground almonds
  • 1 teaspoon baking powder
  • esenta de rom
  • For the cream:
  • 200 g dark chocolate
  • 400 ml whipped cream
  • 1 teaspoon whipping cream
  • For syrup:
  • 3 tablespoons sugar
  • 100 ml water
  • For the glaze:
  • 100 g dark chocolate
  • 50 ml whipped cream
  • For decoration:
  • 100 ml whipped cream
  • 1 tablespoon cocoa Nesquik
  • 1 whipped cream hardener

Method of preparation:


Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a consistent foam.

The yolks rubbed well with the 2 tablespoons of oil and rum essence (to taste) pour slowly over the egg white foam and mix gently.

Mix the flour with the baking powder, cocoa and ground almonds, then incorporate in the above composition, mixing lightly with a spatula, with light movements, from bottom to top.

Pour the composition into a tray (18 cm in diameter) lined with baking paper and bake on medium heat for about 30 minutes. The countertop will be firm to the touch, but we can also test with the toothpick.

Remove the top on a grill and leave it to cool. After it has cooled very well, cut it into 3 parts.


Melt the broken chocolate pieces over low heat together with the whipped cream. When it reaches the boiling point, set it aside and mix well. Leave to cool, then put the dish in the freezer for about 1 hour. Remove the bowl from the freezer and mix the composition until you get a fine and fluffy cream. We add the whipped cream hardener only if it is absolutely necessary.


Melt the sugar over low heat. When it has become liquid, pour the water carefully and let it cool well and the caramel melts.


Melt the chocolate together with the whipped cream. Homogenize the composition well and let it cool.

For decoration, beat the whipped cream until it becomes fluffy, and at the end we incorporate Nesquik cocoa.

We distribute the cream between the countertops that we have previously syruped. We keep some of the cream to cover the sides of the cake.

Pour the icing over the cake and garnish with whipped cream.

Chocolate and almond cake

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