Chocolate and almond is a match made in heaven. This cake is very nutty, not too sweet and like a cloud on your palette, as it is served slightly warm. A true winter winner and sensational in every sense of the word!
You may replace the almonds with pecan nuts, hazelnuts or as I’ve done, half almond and half hazelnut.
250g muscovado sugar or any dark brown sugar
250g cake flour
15ml baking powder
200g almonds (or nuts of your choice), roughly chopped
250g dark chocolate, chopped into chunks, about the size of a hazelnut
Preheat your oven to 180℃.
Grease and line a 23cm loose-bottomed cake tin with baking paper.
Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
Add the eggs one at a time, beating well in between each addition.
Stir in the espresso.
Sift the flour and baking powder together in a separate bowl. Add the flour with a spoon while the machine is running on low speed, until everything is incorporated.
Keep some of the chopped almonds and chocolate aside to put onto the cake later.
Stir the rest of the chopped nuts and chocolate into the cake batter.
Spoon the mixture into the prepared cake tin and smooth the top with the back of the spoon.
Sprinkle the almonds and chocolate that you kept separate over the top.
Bake the cake for 50 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Remove from the oven and allow to cool in the cake tin.
Serve the cake slightly warm.
If the cake is completely cold, preheat your oven to 100℃ and warm the cake in the oven for 10 minutes.