Valentine'S Chocolate Almond Cake Recipe

Name: Valentine'S Chocolate Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 475 g dark chocolate, finely grated; 300 g softened butter or margarine; 275 g caster sugar; 1/4 tsp vanilla extract; 5 None medium eggs; 150 g ground almonds; 300 g plain flour; 2 tsp baking powder; 100 g small strawberries, sliced; 75 ml clotted cream; 2-3 tsp breadcrumbs

Servings: persons

1
Preheat oven to 325u00b0F.
2
Grease a 10-cup heart-shaped baking pan (or a 9x9-inch baking pan), and dust with flour.
3
In a large bowl, beat the butter with 1 1/3 cups sugar and vanilla extract for 8-10 mins until the mixture is light and fluffy. Stir the egg yolks into the mixture one by one, then add the almond meal and 1/4 of the grated chocolate. Sift the flour and the baking powder together and fold into the mixture.
4
In a separate bowl, whisk the egg whites until they are stiff and form peaks. Carefully fold the egg whites into the cake mixture, taking care to keep the mixture light and fluffy.
5
Pour the cake mixture into the pan and bake 50-60 mins, or until a toothpick inserted in the center of the cake comes out clean. Allow cake to cool in the pan for about 15 mins, then transfer gently out of the pan onto a wire rack and allow to cool completely.
6
To make chocolate topping, melt the remaining chocolate in a heat-proof bowl over a pan of hot water. Allow the chocolate to cool somewhat, then pour it over the cake while it is still on the wire rack (you may wish to put a baking tray or a plate under the rack to capture the excess chocolate). Allow to set.
7
To prepare whipped cream, place a metal mixing bowl and metal whisk or beater attachment in the freezer for 10-15 mins. Combine 2 tbsp sugar and 1 cup whipping cream in the chilled bowl and whisk or beat until soft peaks form.
8
Spread the whipped cream over the center of the cake in a heart shape, then decorate with the strawberries and serve.

2395

kcal

Calories

139

Fat

247

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 11 ingredients. The key ingredients include: 475 g dark chocolate, finely grated, 300 g softened butter or margarine, 275 g caster sugar, 1/4 tsp vanilla extract, and more.

Yes, Valentine'S Chocolate Almond Cake 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!

Valentine'S Chocolate Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions