Almond Chocolate Chip Cake

Almond Chocolate Chip Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Made with these products:

Tools: Kenwood Kitchen Machine, K Beater 

Create fabulous cakes with your Kenwood by using the K Beater – it’s simple, quick and foolproof.

This decadent, moist almond cake makes a delicious dessert, though it’s also excellent with morning coffee, afternoon tea or simply as an indulgent snack. 

Method

  1. Grease and line a 20cm (8 inch) round cake tin. Preheat the oven to 180°C/fan oven 160°C/Gas 4.
  2. Place the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream the inngredients together until light and fluffy. Gradually beat in the eggs. 
  3. Add the ground almonds, flour, salt and half the chocolate chips. Mix on minimum speed until incorporated. Transfer to the prepared tin and level the surface.
  4. Bake for 40-45 minutes until risen and golden. Test that the cake is cooked by inserting a fine skewer – it should come out clean. Cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
  5. Melt the remaining chocolate chips in a heatproof bowl placed over a saucepan of simmering water. Dip the almonds into the chocolate and arrange on top of the cake. Cut the cake into slices and drizzle with melted chocolate.

Cook’s tip
If you prefer, cover the top of the cake with the melted chocolate and sprinkle the almonds over the surface.

Ingredients

  • 110g (4oz) butter, at room temperature
  • 110g (4oz) light muscovado sugar
  • 2 large eggs
  • 110g (4oz) ground almonds
  • 50g (2oz) self-raising flour
  • Pinch of salt
  • 150g (5oz) dark chocolate chips
  • 50g (2oz) blanched almonds

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