Bruno Albouze Chocolate Almond Cake

Chocolate Almond Cake

Yields14 ServingsPrep Time40 minsCook Time45 minsTotal Time1 hr 25 minsRating


 225 g Almond paste (Lubeka)*
 100 g Sugar
 100 g Brown sugar
 300 g Eggs (6)
 225 g Milk
 250 g Cake, or pastry flour
 60 g Unsweetened cocoa powder
 5 g Baking powder
 100 g Bittersweet chocolate disks
 60 g Hazelnuts & almonds, crushed & toasted
 60 g Pistachios
 250 g Butter, melted
Chocolate Glaze
 220 g Heavy cream
 200 g Bittersweet chocolate
 15 g Unsweetened cocoa powder



Yields: 12 to 16 Servings. For a greased nonstick fancy mold 10 cups/2.4 L. Total cake batter weight: 3.9 lb/1760g. Can be turned into cupcakes as well.


*Use the best available almond paste that has 50 to 70% almond content. Sift flour with cocoa powder and baking powder; set aside. Cut almond paste into cubes and mix with sugar in your stand mixer fitted with the whisk attachment. When it becomes smooth, add eggs gradually and mix until homogenized. Add milk and the sifted powders. Add toasted almonds and hazelnuts, pistachios, and chocolate disks or chips, and then the melted butter. Fill up prepared mold.


Preheat oven to 360ยบF/180ยบC. Bake chocolate cake for about 45 minutes or until a knife inserted in the center comes out clean. Unmold and cool on wire rack.

Chocolate Glaze

Melt chocolate gently over water-bath. Bring heavy cream to a boil, remove from the heat and mix in chocolate and cocoa powder using an immersion blender. Use at about 104ยบF/40ยบC. Enjoy!

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