Recipes, Chocolate Almond Cake | Viking VSM500, VSM700

RECIPES

1 T butter (for greasing the pan)

1 cup butter

1 1/4 cups sugar

4 eggs

1 tsp instant coffee (dissolve coffee in the hot water below) 1 tsp hot water

2 tsp milk

1 tsp almond extract

2 oz almond paste

1 cup self-rising flour

1 tsp baking powder

3 oz unsweetened cocoa powder

2 oz semi-sweet chocolate pieces Yields 2 eight inch circular cakes

•Preheat the oven to 350ºF or 180ºC

•Grease the bottom and sides of two eight-inch circular cakes pans with melted butter to keep from sticking

•Line the bottom of the pans with parchment paper

•Warm 1 cup of butter until just softened

•Place sugar in the mixer bowl and add softened butter

•Beat till light and fluffy

•In a separate mixing bowl, beat eggs, than slowly add them to the sugar mixture

•Add the dissolved coffee, milk, almond extract, and the almond paste to the mixture

•Sieve the flour, baking powder, and cocoa powder into the mixture (be careful not to over mix the batter)

•Slowly blend in chocolate pieces

•Divide mixture between the two cake pans

•Bake on middle rack for about 30 minutes or till spring like to the touch

•Cool on bakers rack

•Remove the parchment paper from the bottom (be careful the cake is fragile)

•Using a sharp knife slice off part of the top of the cake to make it even with the bottom.

•Top one side with Ganache or chocolate mousseline and place the other side on top of the filling

•Cover the cakes with a thin layer of the Ganache and let dry

•Chill for about five minutes to let the ganache harden then serve