Tuesday, February 16, 2010

I Call It "Almond Joy Cake"

(Not a pretty picture. It looked a lot better before it was hacked up.)
Maybe I should be doing a cake-of-the-week post. With all this snow we've been getting and some sort of social activity planned every weekend, I seem to be doing a heckuvalotta baking. This past weekend, it was a cake that Almond Joy lovers would, well, love: ground almond meal, coconut and bittersweet chocolate topped with chocolate ganache. Tonight, Mr. "I-Don't-Like-Cake" Goodbar was getting a bit hysterical, really, when he couldn't find the leftovers in the fridge. In fact, I think he was darn near accusing me of cake theft. (Turned out it was under the pancakes.)
This recipe is from "125 Best Chocolate Recipes" by Julie Hasson. I give her props; I've tried many of her recipes and they're almost always flawless.

Almond Chocolate Coconut Torte
Preheat oven to 325 degrees. Grease bottom and sides of 9-inch springform pan, then line bottom with parchment paper.

7 oz. semisweet chocolate, chopped (I used Ghiradelli chips)
1 cup unsalted butter
2/3 cup packed light brown sugar
4 eggs
1/2 cup almond meal
1/4 cup all-purpose flour
1/3 cup sweetened flaked coconut
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract

Chocolate Glaze
5 oz semisweet chocolate, chopped
1/2 cup whipping (35%) cream

In a large microwave safe bowl, combine chocolate and butter. Microwave, uncovered on medium (50%) for 1-2 minutes, stirring every 30 seconds until soft and almost melted. Stir until melted and smooth. (Let Sugarbaby lick the spoon.) With a clean spoon, stir in brown sugar until smooth. Let cool slightly. Add eggs, one at a time, whisking after each addition. Stir in vanilla and almond extract.

In a small bowl, mix together almond meal, flour, coconut and salt. Add to chocolate mixture, stirring until smooth.

Spread batter in prepared pan, smoothing top. Bake in preheated oven for 25 minutes. (I used a smaller pan, so cooking time was about 10 minutes more.) Top of cake will be puffed (do not overbake). Let cool completely in pan on rack.

Chocolate Glaze: In a microwave safe bowl, combine chocolate and cream. Microwave uncovered on medium (50%) for 1 minute, stirring every 30 seconds, or until cream is hot and chocolate is starting to melt. Stir well until chocolate is melted and mixture is thick and smooth. If chocolate is not completely melted, return to microwave for another 10 to 20 seconds or until chocolate is soft and melted. Stir well. If glaze is very thin, let stand for a few minutes to thicken slightly.

Invert cake onto a platter and remove parchment paper. Pour glaze over top and spread with spatula, letting glaze drip down sides. Refrigerate until glaze is firm.


Candy Professor said...

Pancakes AND cake leftovers in the fridge? AND a cake every week? Um, can I come live at your house?

Pam Walter said...

It must be delicious if that's all that's left of it. http://blog.sweetservices.com/sweetscandyblog/