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My Mother's Almond Cake

Ingredients for the Cake:

  • 1 cups of toasted almonds
  • 6 oz. semi-sweet chocolate bits
  • 6 large eggs - separated whites from yolks
  • 6 oz. unsalted butter
  • cup granulated white sugar
  • 1tsp. Lemon juice.

Ingredients for Icing:

  • cup heavy cream
  • 2 tsp. Coffee Powder
  • 8 oz. semi-sweet chocolate bits


  • Pre-heat oven to 375-F degrees.
  • Spray the bottom of a 9-inch spring form pan with a non-flavored non-stick cooking spray.
  • Dust lightly with flour.
  • Shake out any excess and set prepared pan aside.
  • Melt chopped chocolate in the microwave - stirring often.
  • Set aside to cool to room temperature.
  • Place cup of sugar together with the almonds into a blender and chop until the almonds are a fine powder
  • In a separate bowl beat the butter until it is soft and add cup of sugar.
  • beat sugar and butter together, add egg yolks and beat until smooth.
  • Add the melted chocolate and mix gently until combined.
  • Add almonds and combine well.
  • In a separate bowl beat the egg whites with salt and lemon juice until the whites hold a soft shape.
  • Add the remaining cup of sugar and beat on high until the egg whites peak, softly.
  • Very gently and slowly fold the egg white mixture into the chocolate mixture until blended.
  • pour the cake batter into the prepared pan
  • Bake for 20 minutes then reduce heat to 350 degrees and cook for another 50 minutes.
  • Let cake cool for approximately 1 hour before removing from pan.
  • For the icing, scald the cream in a saucepan until a thin skin forms on the top.
  • Add the coffee powder and mix in to the cream, dissolving the coffee.
  • Add the chocolate and continue to mix until the chocolate is also dissolved.
  • remove from heat and allow the icing to cool for about 15 minutes.
  • Starting at the center, pour the icing over the top of the cake.
  • Allow the icing to dribble over the side of the cake.
  • If you choose, shave chocolate over the top before serving.

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