Chocolate almond cake(巧克力杏仁蛋糕)

巧克力杏仁蛋糕 – 蛋糕简介

巧克力杏仁蛋糕 与软心蛋糕不同,这款蛋糕为了能透过其他的食材以转化为更高层次的味道,所以海绵蛋糕与杏仁交错的触感正好为巧克力做了一个不错的铺垫。整体松软之余还让巧克力摩丝变得有如轻烟般飘柔

巧克力杏仁蛋糕 – 名字来源

Hotel Imperial(帝国酒店)是奥地利最好的贵族酒店。公元1873年,为了庆祝酒店开幕并彰显皇帝Franz-joseph的荣耀,糕饼师Xaver Loibner所烘焙的那款具有特殊口感的蛋糕,不仅得到皇帝的喜爱,更被当时视为“甜密的问候”

巧克力杏仁蛋糕 – 蛋糕口感




1 1 / 2杯(180克)地面杏仁
2 / 3杯(85克),蛋糕粉
2 / 3杯(70克)不加糖的可可粉
11 / 2茶匙。发酵粉
1 / 4茶匙。盐
1 1 / 2杯(300克),砂糖
1 / 2杯(60毫升)牛奶


烤箱预热到350° F的第2行× 8“,圆饼用羊皮纸或蜡界平底锅。




在另一个无油脂碗,击败了其余的糖,直到僵硬峰的eggwhites。仔细倍到杏仁 – 蛋黄的混合物。

面糊倒入准备好的蛋糕盘,烤约。 30分钟。蛋糕是准备,当插入木扦或蛋糕测试仪来进行清洁,或当蛋糕弹回时,用手指轻轻按下。




Chocolate Almond Cake – cake Introduction

Chocolate almond cake with a soft heart cake different, this cake to order through the other ingredients into a higher level of taste, so staggered almond sponge cake with chocolate feel just as a good bedding. Apart from the overall soft chocolate mousse also become like a mist so as Rejoice

Chocolate Almond Cake – name of the source

Hotel Imperial (Imperial Hotel) was an Austrian aristocrat best hotels. AD 1873, to celebrate the opening of the hotel and demonstrate the glory of the Emperor Franz-joseph, Pastry Chef Xaver Loibner the baking section that has a special taste of the cake, not only by the emperor’s favorite, but was then seen as “sweet greetings”

Chocolate Almond Cake – cake taste

When you taste carefully, you will first feel that the outer layer of dark chocolate cake accompanied by a sweet-like powder snow slowly melt in the tongue, followed by cake filled with almond flavor your taste buds, and with the aroma release , perfect to keep delicate mouth.


1 1/2 cups (180 gr) ground almond
2/3 cup (85 gr) cake flour
2/3 cup (70 gr) unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
8 large eggs separated
1 1/2 cups (300 gr) granulated sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/2 cup (60 ml) milk


Preheat the oven to 350°F; and line 2 x 8″ round cake pans with parchment or wax circles.

Mix together the ground almonds, flour, cocoa powder, baking powder and salt.

In another bowl, beat the eggyolks with 1 cup of the the sugar. Add the vanilla and almond extracts.

Alternately mix in the milk and the almond mixture into the eggyolks, starting and ending with the almond mixture.

In another grease free bowl, beat the eggwhites with the rest of the sugar until stiff peaks. Carefully fold this into the almond – yolk mixture.

Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.

Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Cut each cake into two. Fill with strawberry mousse. Ice with chocolate buttercream. Place the iced cake in the refrigerator to chill (but not frozen!). Pour chocolate ganache on top and sides. Add some macarons and enjoy


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s