Chocolaty Almond & Pine Nut Cake
Submitted by happyzhangbo
A flourless-style chocolate cake with ground almonds, rum-soaked currants, and pine nuts on top. Bittersweet chocolate and whipped egg whites create an intensely fudgy, gluten-light torte.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
3½ hrsThis cake tastes like something from a tiny Italian bakery where the baker has been making it the same way for decades.
Ground almonds replace most of the flour, giving it a dense, fudgy crumb. Bittersweet chocolate and cocoa bring the intensity, while rum-soaked currants add little bursts of boozy sweetness throughout. Pine nuts scattered on top toast as the cake bakes, adding a buttery crunch.
It sinks a little as it cools and looks beautifully rustic. That’s not a mistake. That’s character.
Even better the next day after the flavors have had time to settle in.
Chef Tips
- Grind the almonds with the flour in a food processor. The flour prevents them from turning into almond butter.
- Soak the currants for at least 25 minutes so they plump up and absorb the rum. Dry currants go chalky in the cake.
- The center should still jiggle slightly when you pull it from the oven. It sets as it cools and stays gooey in the best way.
- Make this a day ahead if you can. The texture firms up overnight and the chocolate flavor deepens.
Ingredients
Directions
Position a rack in bottom third of oven, preheat to 375°F.
Line the bottom of an 8- or 9-inch springform pan (about 2½ - inch deep) with parchment paper and very lightly spray the sides with cooking spray or brused with oil, or greased with butter.
Put currants and rum or brandy in a small bowl.
Press the fruit into the rum to cover, soak for at least 25 minutes.
Add almonds and flour in a food processor or blender, process until very finely ground.
Mix together chocolate, cocoa, ¾ cup sugar and salt in a large bowl.
Pour in boiling water.
Whisk until the chocolate is completely melted.
Whisk in egg yolks, the soaked currants and any remaining rum.
Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form.
Slowly sprinkle in the remaining ¼ cup sugar and beat on high speed until the egg whites are stiff but not dry.
Whisk the almond mixture into the chocolate mixture.
Gently fold about one-fourth of the egg whites into the chocolate mixture to lighten it.
Gently fold in the remaining egg whites until no white streaks remain.
Transfer the batter into the prepared pan, smoothing the top with a spatula.
Sprinkle pine nuts or slivered almonds evenly on top.
Bake until the cake rises and forms a very thin crust on top (check early and cover with foil papper if the top looks like it’s browning too quickly; it may crack a little), 22 to 26 minutes.
A wooden stick inserted into the center will emerge still gooey and the center of the cake will jiggle a little when nudged.
Allow to cool completely in the pan on a wire rack, about 2 to 2½ hours.
As it cools, the cake may sink a little and the top will look uneven and rustic.
When completely cool, cover loosely with plastic wrap and keep at room temperature to serve the next day, if possible.
To serve, remove the sides of the pan and transfer the cake to a serving plate.
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