Almond Cakes With Chocolate Passion-Fruit Sauce

Name: Almond Cakes With Chocolate Passion-Fruit Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces almond paste (not marzipan); 1/2 cup sugar; 8 tablespoons (1 stick) unsalted butter, room temperature; 3 large eggs, room temperature; 1/2 teaspoon pure vanilla extract; 1/2 cup all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon kosher salt; Confectioners' sugar for dusting; 5 ounces good-quality bittersweet chocolate, finely chopped; 1/4 cup heavy cream; 1/4 cup passion fruit juice, such as Looza Passion Fruit Nectar; 6 (1/2-cup) ramekins, food processor, stand mixer with paddle attachment

Servings: persons

4 ounces almond paste (not marzipan)
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter, room temperature
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar for dusting
5 ounces good-quality bittersweet chocolate, finely chopped
1/4 cup heavy cream
1/4 cup passion fruit juice, such as Looza Passion Fruit Nectar
6 (1/2-cup) ramekins, food processor, stand mixer with paddle attachment

1
Preheat oven to 350u00b0F. Butter and flour ramekins.
2
In food processor, process almond paste and sugar until mixture resembles fine sand, 10 to 15 seconds. Transfer to bowl of stand mixer fitted with paddle attachment, then add butter and beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down bowl as necessary, about 1 minute. Add vanilla and beat until incorporated, about 30 seconds.
3
In small bowl, whisk together flour, baking powder, and salt. Sift over almond paste mixture, then mix until incorporated, about 30 seconds.
4
Divide batter among prepared ramekins, smoothing tops. Transfer to baking sheet and bake until cakes are golden brown and springy to touch, about 30 minutes. Transfer to rack to cool while making sauce. (Cakes can be baked ahead, removed from ramekins, and frozen, wrapped tightly in plastic wrap, up to 1 week. Allow 4 hours for cakes to thaw at room temperature. To rewarm, place on parchment-paper-lined baking sheet and bake at 350u00b0F for 10 minutes.)
5
Transfer chopped chocolate to small bowl.
6
In small saucepan over moderate heat, stir together cream and passion fruit juice. Bring to boil, then pour over chocolate and let stand 30 seconds. Using heat-proof silicone spatula, stir until smooth, about 30 seconds. Cover with plastic wrap and keep warm.
7
Pour about 2 tablespoons sauce into center of each plate.
8
Run small, thin knife around inner edge of 1 ramekin, then invert onto palm of hand and, using other palm, smack bottom of ramekin to release cake. Transfer cake to rack and sift confectioners' sugar over, then transfer to prepared plate. Unmold remaining cakes in same manner. Serve immediately.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces almond paste (not marzipan), 1/2 cup sugar, 8 tablespoons (1 stick) unsalted butter, room temperature, 3 large eggs, room temperature, and more.

Yes, Almond Cakes With Chocolate Passion-Fruit Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!