Chocolate And Almond Cake With Raspberries And Popp

Name: Chocolate And Almond Cake With Raspberries And Poppy Seeds Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate and Almond Cake; 7 ounces 70% cocoa chocolate (Valrhona or similar); 4.5 ounces butter cut up in small pieces; 2/3 cup all purpose flour; 2/3 cup ground roasted natural almonds; 4 eggs at room temperature; 3/4 cup fine sugar; 1 pinch salt; 2 teaspoons baking powder; Cream and Ganache; For the Cream; 1 1/2 cups whipping cream; 1 cup fresh raspberries; 2 tablespoons poppy seeds; For Chocolate Icing; 6 ounces 70% cocoa chocolate (Valrhona or similar); 2/3 cup cream

Servings: persons

Chocolate and Almond Cake
7 ounces 70% cocoa chocolate (Valrhona or similar)
4.5 ounces butter cut up in small pieces
2/3 cup all purpose flour
2/3 cup ground roasted natural almonds
4 eggs at room temperature
3/4 cup fine sugar
1 pinch salt
2 teaspoons baking powder
Cream and Ganache
For the Cream
1 1/2 cups whipping cream
1 cup fresh raspberries
2 tablespoons poppy seeds
For Chocolate Icing
6 ounces 70% cocoa chocolate (Valrhona or similar)
2/3 cup cream

1
["Pre-heat the oven to 325u00b0 F. with rack in the middle position.", "Roast non salted natural peeled almonds until light golden brown. Allow to cool completely and then grind them finely. Set aside.", "Butter and flour a 9 inch diameter spring form pan.", "Cut the chocolate and butter in pieces and melt in a pan over a bain-marie. Remove the pan and put it on a cold surface to lower the temperature of the chocolate and butter stirring once in a while.", "In a stand mixer fitted with the paddle attachment, beat the whole eggs and the sugar until doubled in size and very fluffy.", "Sift the flour and the salt together and gently fold it in the egg and sugar mixture with the almond meal. Then add the chocolate slowly and fold it in gently.", "Bake for 30 to 40 minutes or until golden brown and the centre is cooked (use a toothpick to check it comes out dry. If needed cover with aluminium foil to cook completely and not over brown.", "Cool for 5 minutes in the pan and then invert on a wire rack.
2
When completely cold, use a serrated knife to cut in 3 horizontal layers. If the top is very round, cut the top off so the layers are flat.", "Ganache: Cut the chocolate in small pieces to be easier to melt.
3
Bring the cream to a boil. Remove from the heat, add the chocolate pieces, stirring well until the chocolate is melted and ganache is shiny.", "Cream
4
Whisk the double cream until very stiff.
5
Lightly crush the raspberries with a fork.
6
Whisk the poppy seeds in the cream to mix well and then fold in the raspberries, giving just 2 or 3 turns - if you mix too much after adding the raspberries, the cream will turn pink which you don't want.", "Assemble the cake: Put one disk of cake on a serving plate, cover with half the cream, add another layer of cake and the remaining cream. Add the last layer of cake.
7
Pour the Chocolate Ganache over the cake, and let it drizzle down the sides.", "Chill until ready to serve."]

1678

kcal

Calories

123

Fat

120

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Chocolate and Almond Cake, 7 ounces 70% cocoa chocolate (Valrhona or similar), 4.5 ounces butter cut up in small pieces, 2/3 cup all purpose flour, and more.

Yes, Chocolate And Almond Cake With Raspberries And Poppy Seeds Cream 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!

Chocolate And Almond Cake With Raspberries And Poppy Seeds Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions