Dark Chocolate Almond Cake With Chocolate Almond Cream Cheese Fr Recipes

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DARK CHOCOLATE ALMOND CAKE WITH CHOCOLATE ALMOND CREAM CHEESE FR



Dark Chocolate Almond Cake with Chocolate Almond Cream Cheese Fr image

A chocolate-y, decadent, rich cake with a silky, heavenly frosting all accented with a touch of almond. Eat it and weep! Adapted from a recipe by Anne Byrn out of her Cake Mix Doctor book. Soooo Gooood!

Provided by Harley Seashell Pri

Categories     Dessert

Time 50m

Yield 1 2layer cake

Number Of Ingredients 10

1 package betty crocker dark chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 teaspoon almond extract
1 (8 ounce) package Philadelphia Cream Cheese or 1 (8 ounce) package neufchatel cheese, soft
1/2 cup land-o-lakes margarine, soft
1/2 cup unsweetened cocoa powder
1 teaspoon almond extract
4 cups confectioners' sugar

Steps:

  • Oven@ 350 degrees.
  • Combine the cake ingredients and mix with a whisk.
  • Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
  • Bake for 28-30 minutes or until toothpick comes out clean when inserted.
  • Let cool in pans for 10 minutes before turning out.
  • Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
  • When cake layers are completely cool, frost the top part of the bottom layer.
  • Place second layer over the frosted layer.
  • Finish by frosting top layer and sides of cake.

CHOCOLATE-ALMOND CHEESECAKE



Chocolate-Almond Cheesecake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 17

2 cups crushed chocolate graham crackers or wafers
1/2 cup sliced almonds
7 tablespoons butter, melted
1/4 teaspoon salt
1 cup light brown sugar
1/2 cup flour
1/2 cup sliced almonds
5 tablespoons butter, room temperature
Two 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1 cup full-fat Greek yogurt, such as Fage, room temperature
2 eggs, room temperature
1 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
Powdered sugar, for garnish

Steps:

  • Special equipment: a 9-inch springform pan
  • Preheat the oven to 350 degrees F.
  • For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
  • For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
  • For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
  • Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
  • Serve cold, with a dusting of powdered sugar if desired.

FLOURLESS CHOCOLATE-ALMOND CAKE



Flourless Chocolate-Almond Cake image

Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h5m

Yield Serves 10 to 12

Number Of Ingredients 14

1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/4 cup confectioners' sugar
4 ounces creme fraiche, stirred until loose and smooth
1 stick unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
6 large eggs, room temperature, separated
6 ounces bittersweet chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract
1 1/2 cups almond flour or finely ground raw whole almonds
3/4 teaspoon kosher salt
Confectioners' sugar, for dusting
Fresh raspberries, for serving (optional)

Steps:

  • Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
  • Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
  • Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.

CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-2/3 cups sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons whole milk
Sliced almonds, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE



Flourless Chocolate-Orange Almond Cake image

This flourless chocolate-orange almond cake is bittersweet in the best way.

Categories     Cake     Chocolate     Egg     Dessert     Bake     Passover     Orange     Almond     Vanilla     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Pareve kosher-for-Passover margarine, melted
1 1/4 cups whole almonds (6 to 7 ounces)
1 cup sugar, divided
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup unsweetened cocoa powder
1/2 cup orange juice
2 teaspoons grated orange peel
6 large eggs, separated
1 vanilla bean, split lengthwise
1/4 teaspoon salt
Chocolate-Orange Sorbet

Steps:

  • Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
  • Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
  • Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.

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