Chocolate & Toasted Almond Cake From Grandma's Cooking Clips Book • June 1996
Chocolate & Toasted Almond Cake
From Grandma's Cooking Clips Book
Originally Published in Better Homes & Gardens • June 1996
A Little Recipe from the Mouse House Bakery
Some of my most treasured possessions are not toys, books or keepsakes, but recipes.
For more than 30 years, I have been carefully collecting recipes from magazines, newspapers and cookbooks, cutting them out and adding them to a treasured book my grandmother gave me called Cooking Clips.
This Chocolate & Toasted Almond Cake is one of those special recipes. Originally published in Better Homes & Gardens magazine in June 1996, it found its way into my Cooking Clips book shortly afterwards and has remained a family favourite ever since.
Rich, chocolatey and beautifully balanced with toasted almonds, it is perfect for afternoon tea, celebrations and sharing with loved ones around the table.
One of the things I love most about this cake is how easily it can be adapted for different occasions. At Easter, I decorate it with miniature chocolate eggs around the edge. For birthdays, it becomes a celebration cake topped with colourful sprinkles and candles. At Christmas, a dusting of icing sugar transforms it into something festive and magical.
Ingredients
Cake
- 240g almond meal
- 120g unsalted butter
- 180g good-quality dark chocolate, finely chopped
- 1 cup caster sugar
- 5 eggs, separated
- ¼ teaspoon salt
Shiny Chocolate Icing
- 250g good-quality dark chocolate
- 125g unsalted butter
- 50ml water
Decoration
- Sifted cocoa powder or icing sugar
- Mini chocolate eggs (optional Easter decoration)
- Sprinkles and candles (optional birthday decoration)
Method
- Preheat oven to 180°C. Butter and line the base of a 24cm round cake tin.
- Spread the almond meal onto an oven tray and toast in the oven until pale golden, stirring regularly. Remove and allow to cool.
- Combine the butter, chocolate and sugar in a heatproof bowl over a saucepan of simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool.
- Whisk the egg yolks lightly and pour into the cooled chocolate mixture, whisking until fully incorporated. Stir in the toasted almond meal.
- Beat the egg whites with the salt until soft peaks form. Fold one-third of the egg whites into the chocolate mixture to lighten it, then gently fold through the remaining egg whites until combined.
- Pour the mixture into the prepared cake tin and bake for approximately 35 minutes, or until the centre feels firm and springs back lightly when touched.
- Cool the cake in the tin before turning onto a wire rack.
Shiny Chocolate Icing
- Combine the chocolate, butter and water in a saucepan over low heat.
- Stir regularly until melted and smooth. Do not allow the mixture to boil.
- Leave to cool until slightly thickened but still pourable.
- Pour over the cooled cake, allowing the icing to gently run down the sides.
- Leave to set before serving.
Serving Suggestions
This cake is delicious served simply with a dusting of cocoa powder or icing sugar. For a special dessert, serve with cream and caramelised orange slices.
For special occasions, decorate with:
🐣 Easter: Mini chocolate eggs around the edge
🎂 Birthdays: Colourful sprinkles and candles
🎄 Christmas: A generous dusting of icing sugar for a festive finish
This section will look beautiful in the blog and will translate perfectly into the printable recipe card.
📥 Download the Printable Recipe Card
Print it, add it to your recipe binder or share it with a friend.
The best recipes are the ones that are shared.
Originally published in Better Homes & Gardens • June 1996 and lovingly preserved in Grandma's Cooking Clips book.
We'd Love to See Your Baking
If you bake this Chocolate & Toasted Almond Cake, we'd love to see your creation.
Whether you've decorated it with Easter eggs, birthday sprinkles, candles or your own special touch, we'd be delighted to see your version of this treasured recipe.
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@mousehousecollective.au
