Chocolate Cake with Almonds and Clementines

A delicious winter cake that pairs perfectly with a cup of hot beverage. If you dont have clementines on hand, you can also use tangerines or an orange. When serving, you can optionally add a dollop of whipped cream on the side.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 6 pieces Egg, fresh

  • 100 g Butter, unsalted

  • 180 g Sugar, white

  • 1 bag Sugar, white

  • 2 spoons Breadcrumbs, dried

  • 50 ml Tangerine

  • pieces Alcohol, Rum

  • 100 g chocolate, dark

  • 150 g Nuts, almonds

  • 90 g Wheat flour, white, multi-purpose

  • pieces Clementine, fresh

  • 1 pinch Salt, table

  • pieces Butter, unsalted

  • pieces Powdered sugar

Steps

  1. Beat the eggs and separate the egg whites and yolks into two bowls. Place the breadcrumbs in a bowl and mix them with clementine juice. For added flavor, you can also add a little rum or rum aroma.

  2. Add a pinch of salt to the egg whites and beat them into stiff peaks, then set aside. Cream the softened butter with regular and vanilla sugar. Gradually add the egg yolks and mix on high speed until you get a light, pale yellow, creamy mixture.

  3. Melt the chocolate over steam or in the microwave. Wait for it to cool slightly, then mix it into the egg yolk-butter mixture. Add the ground almonds, which have been mixed with flour and grated zest, and the soaked breadcrumbs. Gently and slowly fold in the beaten egg whites.

  4. Grease a loaf pan (30 x 10 cm) well with butter and dust it with cocoa powder or plain flour. Pour the prepared mixture into the pan and spread it evenly with a spatula, smoothing the top nicely.

  5. Bake the cake in a preheated oven at 175°C for 40 to 50 minutes. The cake is done when a skewer inserted into it comes out clean.

  6. Once the cake is baked, remove it from the oven along with the pan and let it cool for a few minutes. Then turn it out onto a wire rack and let it cool completely. Once cooled, dust it with powdered sugar and optionally add a little grated clementine zest.

Nutrition Information (Per 100g)

  • Calories: 360.43 kcal
  • Fat: 20.9 g
    • Saturated Fat: 7.97 g
  • Carbohydrates: 33.36 g
    • Sugars: 21.93 g
  • Protein: 9 g
  • Fiber: 2.44 g

Advice

The cake can also be topped with a chocolate glaze, which is made from melted chocolate, a little butter, and sweet cream.