Coffee-Almond Cake
Submitted by beka
Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.
YIELD
1 cakePREP
1 hrsCOOK
2 hrsREADY
5 hrsThis is a two-part dessert that comes together in a dramatic flip. An espresso-cocoa custard bakes in a caramel-lined pan, a light amaretti cookie cake bakes separately, then the cake goes on top of the custard and the whole thing gets inverted onto a platter. The caramel pools around the custard like a crème caramel, and the almond cookie cake forms a sturdy base underneath.
The custard is rich and intense. Scalded espresso and heavy cream get mixed with eggs, sugar, and cocoa, then baked in a water bath for an hour and a half. The water bath ensures gentle, even heat so the custard sets smoothly without curdling or cracking.
The cake layer is almost more cookie than cake. Ground amaretti, a small amount of flour, cocoa, and whipped egg whites folded in create a light, crumbly texture that absorbs the caramel when inverted.
Caramelizing the sugar for the pan lining takes patience. Cook it until deep amber, not light golden. Dark caramel has a complex, slightly bitter flavor that balances the sweetness of the custard.
Chef Tips
- Work quickly when pouring the caramel into the pan. It hardens fast and becomes impossible to swirl once it starts setting.
- The custard is done when it’s set but still has a gentle wobble in the center. It firms up more as it chills.
- Use a non-aluminum pan for the custard. Aluminum reacts with the caramel and can discolor it.
- Dip the bottom of the custard pan briefly in hot water before inverting to loosen the caramel seal.
Variations
- Vanilla flan version: Skip the espresso and cocoa in the custard for a classic crème caramel with the amaretti cake base.
- Hazelnut cake: Replace amaretti crumbs with ground hazelnuts for a Piedmont-style flavor profile.
Ingredients
Directions
Place 1 cup sugar in small saucepan over low heat and cook until dark brown and caramelized.
Quickly pour into heated 9×2 inch, 6-cup round on-aluminum pan (equal in diameter to size of springform pan used) and swirl until bottom and sides are evenly coated with caramel.
For custard: Preheat oven to 325.
Scald espresso and whipping cream in medium saucepan over medium-high heat.
Remove from heat and let cool.
Combine 6 eggs and ½ cup sugar in large bowl and beat well.
Stir in espresso mixture and 6 tablespoons cocoa.
Pour into prepared pan. Cover with round of buttered waxed paper and set into larger pan.
Add enough boiling water to come halfway up sides of pan.
Bake custard until set, about 1½ hours.
Remove from water; let cool slightly and refrigerate.
For cake: Preheat oven to 325.
Generously butter and flour 9 inch springform pan, shaking out excess.
Cream butter with sugar in large bowl until light and fluffy.
Beat in egg yolks, blending thoroughly.
Gradually stir in flour, cookie crumbs and 2 teaspoons cocoa.
Beat egg whites in medium bowl until stiff peaks form.
Gently fold into batter.
Transfer to prepared pan and bake about 20 minutes (cake should be slightly soft in center).
Let cool.
To assemble: Remove sides of springform pan and loosen cake from bottom.
Run sharp, thin knife around custard and dip bottom of pan briefly in hot water to loosen if necessary.
Place cake atop custard.
Center serving platter on cake.
Place one hand on bottom of mold and other hand on top of platter.
Grasp firmly and invert. Carefully remove mold.
Garnish top of custard with additional crushed amaretti, if desired.
Serve immediately.
note * Can substitute strong coffee.
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