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Coffee-Almond Cake

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Recipe

 

Yield

1 cake

Prep

1 hrs

Cook

2 hrs

Ready

5 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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2 cups espresso, brewed
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2 cups heavy whipping cream
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6 large eggs
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½ cup sugar
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6 tablespoons cocoa powder
unsweetened
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½ cup butter
room temp
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½ cup sugar
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2 each egg yolks
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¼ cup all-purpose flour
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2 each amaretti (almond-flavored wafer cookies)
ground
*
2 teaspoons cocoa powder
unsweetened
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3 each egg whites
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4 each amaretti (almond-flavored wafer cookies)
crushed
*

Ingredients

Amount Measure Ingredient Features
237 ml sugar
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473 ml espresso, brewed
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473 ml heavy whipping cream
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6 large eggs
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118 ml sugar
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9E+1 ml cocoa powder
unsweetened
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118 ml butter
room temp
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118 ml sugar
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2 each egg yolks
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59 ml all-purpose flour
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2 each amaretti (almond-flavored wafer cookies)
ground
*
1E+1 ml cocoa powder
unsweetened
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3 each egg whites
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4 each amaretti (almond-flavored wafer cookies)
crushed
*

Directions

Place 1 cup sugar in small saucepan over low heat and cook until dark brown and caramelized.

Quickly pour into heated 9x2 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 115559% from fat
 % Daily Value *
Total Fat 76g 117%
Saturated Fat 45g 225%
Trans Fat 0g
Cholesterol 541mg 180%
Sodium 318mg 13%
Total Carbohydrate 38g 38%
Dietary Fiber 3g 12%
Sugars g
Protein 29g
Vitamin A 56% Vitamin C 1%
Calcium 14% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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