I have shared this cake in a Bundt Pan with coloured ground almonds earlier on – Recipe can be found here: https://wp.me/p8790g-9p
This time, I am using a normal round baking pan and leaving out the food colouring from the almonds. This modified recipe makes a unique moist buttery cake loaded with natural flavours from the Marie biscuits, lots of eggs, almonds and choc rice. This is now our family’s favourite cake for tea time!
To make this yummy Marie Almond Choc Cake, click on the video tutorial and print out the recipe below.
Please click image below to view Video Tutorial:
- 90 g Marie biscuits about 11 pieces
- 90 g coarsely chopped almonds
- 10 eggs separated 55 g each
- 1 teaspoon salt
- 95 g self raising flour or all purpose flour with 1 tsp baking powder
- 300 g unsalted butter softened
- 50 g chocolate rice
- 2 tsp vanilla extract
- 180 g caster sugar
Grind Marie biscuits finely.
Mix grounded Marie biscuits with flour and salt.
Add ground almonds and mix well.
Separate egg yolks from egg whites.
Cream butter, add egg yolks and vanilla extract gradually. Beat until soft and fluffy for 10 minutes.
Add flour/almond mixture to butter mixture and mix well.
Beat egg whites until foamy. Gradually add sugar and beat until egg whites form stiff peaks.
Add egg white mixture to batter and fold gently.
Add in chocolate rice and fold gently.
Carefully pour cake mixture into a greased 9 inch round pan, lined with parchment paper.
Tap pan lightly on a hard surface to remove any trapped air in the batter. Place towel below pan to protect table.
Bake in preheated oven at 180 C for about 40 to 50 minutes. Cake is cooked if skewer inserted into deepest part comes out clean.
Place on a cooling rack before unmolding.
If top of cake starts to turn dark, cover with parchment paper
Also do check out my Facebook Page : Shiokman for links to other recipes