Chocolate and almond cake

Preparation time

> 30 min




10 pers.
Occasion Birthday Reimagined classics

The secret to our chocoloate & almond cake is in the egg whites - fold them in gently, keeping in as much air as possible, for a light, delicate texture.


For approx. 15 slices
  • 200g dark chocolate Cailler Cuisine (64%), crumbled
  • 200 g butter, softened
  • 200g cane sugar
  • 1 pinch salt
  • 6 egg yolks
  • 120g flour
  • 1.5 tsp baking powder
  • 75g ground almonds
  • 6 egg whites, stiffly beaten
  • 1/2 lemon zest
  • a cake tin of approx. 28cm, greased and lined with ground almonds
  • 2 bowls
  • a spatula
  • a sauce pan
  • a whisk


Preparation time

> 30 min

Total Time

Approx. 1h
  1. 1Cream butter, sugar, salt and egg yolk with the hand mixer until the mixture becomes lighter.
  2. 2Melt chocolate (see tip 1) and add to the mixture.
  3. 3Mix flour, baking powder and almonds, fold into the mixture.
  4. 4Fold stiffly beaten egg whites into the dough (see tip 2), pour mixture into the prepared cake form.
  5. 5Bake approx. 45 minutes in the middle of the oven preheated to 200°C.


1. Melt the chocolate in a thin-walled bowl over a slightly boiling water bath, stir until smooth

2. Put 1/4 of the sugar aside and beat with the egg whites until stiff, so that the egg whites become firmer.