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Chocolate Almond Cake with Chocolate Glaze (Pareve)


Makes one 10-inch cake, 12 to 16 servings

 

Cake

1 cup whole almonds
Parve margarine for greasing pans
10 ounces parve semisweet or bittersweet chocolate
1/2 cup ground walnuts
3 large eggs plus 2 whites
3/4 cup sugar

Glaze

7 ounces parve semisweet or bittersweet chocolate, chopped or broken into 1-inch pieces
1 cup parve whipping cream
1/2 teaspoon vanilla extract

Preheat the oven to 350°F. Place the almonds on a parchment-lined jelly roll pan and toast for 15 minutes, or until the almonds are browned and fragrant.

Take a 10-inch springform pan and detach the bottom. Trace the bottom onto a piece of parchment and cut out. Cover the top of the pan bottom with aluminum foil and then wrap the excess foil under the bottom. Attach the pan sides to the bottom, lock in place, and then unwrap the foil and wrap up around the sides of the pan. Grease the bottom and sides of the pan. Press the parchment circle into the bottom of the pan. Grease the top of the parchment circle.

Break the chocolate into small pieces and place in the bowl of a food processor fitted with a metal blade. Add the toasted almonds, ground walnuts, whole eggs, egg whites, and sugar and process until the mixture becomes a smooth batter. Make sure there are no large chocolate chunks in the batter.

Spread the batter into the prepared pan and bake for 40 minutes or until set. Let cool for 20 minutes.

To make the glaze: Melt the chocolate either on the stovetop or in the microwave.  In a small saucepan over low heat, bring the cream and vanilla just to a boil. Pour the cream into the melted chocolate. Beat with an electric mixer on medium speed or vigorously by hand with a whisk for 2 minutes to thicken the glaze.

Release the sides of the pan. Use a wide knife or long metal spatula to separate the parchment circle from the foil and slide the cake and parchment onto a serving platter. Place small pieces of waxed paper under and around the bottom of the cake to catch any extra glaze. Pour the glaze over the cake and use a silicone spatula to smooth the top and cover all over the sides. Store in the refrigerator until serving. Remove the waxed paper pieces and serve.