Chocolate Almond Butter Recipes

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CHOCOLATE AND ALMOND TIGER CAKE



Chocolate and Almond Tiger Cake image

This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

5 tablespoons/70 grams unsalted butter, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3/4 cup/150 grams granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup/70 grams almond flour
6 large egg whites, at room temperature and lightly whisked
1 teaspoon pure vanilla extract
5 ounces/142 grams semisweet or bittersweet chocolate, finely chopped
1/3 cup/80 milliliters heavy cream
3 ounces/85 grams semisweet or bittersweet chocolate, finely chopped
1/2 cup/48 grams sliced almonds, toasted

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
  • Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
  • Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
  • If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

VEGAN CHOCOLATE ALMOND BUTTER COOKIES



Vegan Chocolate Almond Butter Cookies image

It may seem like these cookies have too much going on, but they don't! They're really rich and chewy and delicious vegan cookies!

Provided by Karlaaaaa

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 40m

Yield 36

Number Of Ingredients 13

1 cup almond butter
1 cup packed brown sugar
⅔ cup shortening
⅓ cup vegan margarine
1 overripe banana, mashed
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon water, or as needed
3 ounces dark chocolate, chopped
½ cup white sugar
36 whole blanched almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
  • Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
  • Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 19.3 g, Cholesterol 0.1 mg, Fat 11 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 148.4 mg, Sugar 10.7 g

CHOCOLATE-ALMOND BUTTER CUPS



Chocolate-Almond Butter Cups image

Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is a much healthier take on our favorite name-brand treats.

Provided by Hannah Bronfman

Categories     HarperCollins     snack     Dessert     Kid-Friendly     Small Plates     Candy     Chocolate     Almond     Coconut     Nut     Wheat/Gluten-Free     Peanut Free     Dairy Free

Yield Makes 24 cups

Number Of Ingredients 8

1/2 cup smooth almond butter
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 tablespoon coconut flour
2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)
1 1/2 tablespoons coconut oil
Flaky sea salt, such as Maldon, for garnish

Steps:

  • Line a mini muffin pan with paper liners and set aside.
  • In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
  • Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
  • Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
  • Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
  • Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
  • Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.

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