Moist Chocolate Cake with Almonds and Raisins. A coating of apricot jam gives an additional sweet and fruity note.
SWR
Janes Alinea
Elements
For the dough (24-ring form)
250 grams of sugar
300 grams of butter
200 ml of milk
3 tablespoons of baking cocoa
4 egg yolks
250 grams of flour
100 almond flour
100 grams of corn flour
100 grams of ground almonds
2 teaspoons of cream of tartar / baking soda
1 cent salt
3 tablespoons of rum
50-70 grams of curd/raisin
100 grams each of lemon and orange peel, finely chopped
50 g of almonds, chopped
4 egg whites, beaten
For the glaze
4 tbsp apricot jam
30 grams each of lemon and orange peel, finely chopped
Except that 1 ring shape, greased, sprinkled with breadcrumbs
preparation
For a fan oven, preheat the oven to 170°C.
In a pan, fry the almond sticks with plenty of sugar.
Bring sugar, butter, milk and cocoa to the boil, stir well. Let it cool. Mix together the egg yolk, flour, ground almonds, cornstarch, breadcrumbs and salt. Fold in the sugar-milk mixture.
A mixture of orange peel, lemon peel, currants, raisins, rum and generously caramelized nuts. Nuts should give the cake a nice and sweet bite. Fold the egg white and pour the dessert into the mold.
Bake on the second shelf from the bottom until golden brown, 70 minutes. Do a chopstick test in between and cover the cake with aluminum foil or baking paper if necessary.
Cool slightly, transfer the cake to a wire rack.
For the glaze, bring the apricot juice to the boil and spread it over the cake. Sprinkle with dried lemons.
Corinne’s tip: If you’re curious, instead of flipping the cake, sprinkle powdered sugar on top of the cream like I did here.
Chocolate cake with almonds for printing
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Overview of all SWR recipes