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 sponge.


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


Preparation time

> 30 min

Total Time

Approx. 1h
  1. 1Whisk butter, sugar, salt and egg yolks with hand mixer until the mixture turns paler.
  2. 2Melt chocolate (see tip 1), add.
  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 oven preheated to 200°C.


Melt the chocolate in a thin-walled bowl over a pan of gently simmering water, stir until smooth.
Take a quarter of the sugar to whip the egg whites to get a better stability.