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Chocolate-Covered Almond Cake

Equipment: 9-inch springform pan, parchment paper


By Seamus Mullen. EatingWell

Ground almonds, almond flour and coconut sugar combine in this healthy, gluten-free cake recipe. Don't skip the dry sherry syrup! It gives this cake a complex, fruity flavor that results in an extra-moist cake. Serve with afternoon tea, brunch or as a special dessert.
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Nutrition profile

Soy-Free Gluten-Free High Fiber Low Sodium Vegetarian

Ingredients 16 servings

Cake

1½ cups Marcona almonds or lightly salted roasted almonds (8 ounces)
¾ cup coconut sugar or granulated sugar, divided
4 large eggs, at room temperature
¼ cup extra-virgin olive oil
Great Value Extra Virgin Olive Oil 25.5 oz
⅓ cup almond flour
¼ cup low-fat milk
2 teaspoons grated lemon zest
½ teaspoon ground cinnamon
Syrup
6 tablespoons dry sherry, preferably Pedro Ximenez
¼ cup coconut sugar or granulated sugar
Ganache
6 ounces chopped bittersweet chocolate or bittersweet chocolate chips
½ cup heavy cream
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Preparation


Prep 35 m
Ready In 3 h 30 m

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper. 

To prepare cake: Process almonds and ¼ cup sugar in a food processor to the consistency of almond butter. Using a stand mixer with the whisk attachment, beat eggs on medium speed until fluffy, 1 to 2 minutes. Add ½ cup sugar and beat on high speed until pale in color and tripled in volume, 3 to 5 minutes. Add the almond mixture, then oil, then almond flour, then milk, mixing on medium speed after each addition until just incorporated before adding the next. Mix in lemon zest and cinnamon. Scrape the batter into the prepared pan. 
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Bake the cake until a tester inserted in the center comes out with just a few crumbs attached, 35 to 40 minutes. Run a thin knife around the edge of the pan and remove the sides. Let the cake cool on a wire rack for 30 minutes. Invert onto the rack and remove the pan bottom. Put a large rimmed baking sheet below the rack. 

To prepare syrup: Meanwhile, cook sherry and sugar in a small saucepan over medium heat, stirring occasionally, until the sugar is dissolved, 2 to 3 minutes. Remove from heat. 

Poke several holes in the bottom (now top) of the cake with a fork. Brush with half of the syrup. Let the cake absorb the first layer then brush with the remaining syrup. When cool, cover with plastic and let stand for 1 hour or up to 1 day. 

To prepare ganache: Place chocolate in a medium heatproof bowl. Heat cream in a small saucepan over medium-high heat until just boiling. Pour the cream over the chocolate and let stand for 5 minutes. Gently stir to combine. Let stand for 30 minutes to thicken. Carefully transfer the cake to a serving plate, leaving the now top side up. Frost with the cooled ganache.

To make ahead: Refrigerate syrup-soaked cake (Steps 1-5) for up to 1 day; refrigerate frosted cake for up to 1 day more. Let stand at room temperature for about 1 hour before serving.

Equipment: 9-inch springform pan, parchment paper
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Nutrition information

Serving size: 1 slice each

Per serving: 280 calories; 19 g fat(5 g sat); 3 g fiber; 26 g carbohydrates; 6 g protein; 14 mcg folate; 57 mg cholesterol; 21 g sugars; 20 g added sugars; 186 IU vitamin A; 4 mg vitamin C; 61 mg calcium; 1 mg iron; 100 mg sodium; 135 mg potassium

Carbohydrate Servings: 1½

Exchanges: 1½ other carbohydrate, 3½ fat

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Cake Magazine: Chocolate-Covered Almond Cake
Chocolate-Covered Almond Cake
Equipment: 9-inch springform pan, parchment paper
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