Chocolate and Almond Cake - Pastel de Chocolate y Almendras

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
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Updated on 06/24/21
Chocolate and Almond Cake - Pastel de Chocolate y Almendras

The Spruce / Sonia Bozzo

Prep: 30 mins
Cook: 35 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
273 Calories
18g Fat
19g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 273
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 34%
Cholesterol 135mg 45%
Sodium 58mg 3%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Total Sugars 10g
Protein 7g
Vitamin C 0mg 0%
Calcium 70mg 5%
Iron 1mg 7%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ground almonds and shaved chocolate are mixed with liqueur-soaked lady fingers, then baked. The result is a rich-tasting, but light cake. It is a good choice for brunch for dessert to end a special dinner. Serve with espresso coffee.

Ingredients

  • 1 tablespoon shortening

  • 4 large eggs

  • 3 ounces (85 grams) raw almonds, blanched and peeled if possible

  • 5 tablespoons softened unsalted butter

  • 1/3 cup granulated sugar

  • 2 1/2 ounces (70 grams) shaved chocolate

  • 6 ladyfingers

  • 1/2 cup milk

  • 1 (2 1/2-ounce) shot Licor 43, or rum

  • 1 tablespoon cornstarch

  • 1 tablespoon all-purpose flour

  • Cocoa powder, for garnish

  • Confectioners sugar, for garnish

Steps to Make It

  1. Gather the ingredients.

    Chocolate and Almond Cake - Pastel de Chocolate y Almendras ingredients

    The Spruce / Sonia Bozzo

  2. Preheat oven to 360°F (180°C) degrees. Grease a 9-inch springform pan with 1 tablespoon vegetable shortening.

    greased springform pan

    The Spruce / Sonia Bozzo

  3. Separate the yolks and egg whites into separate bowls.

    separate egg yolks and egg whites into bowls

    The Spruce / Sonia Bozzo

  4. Blanch, peel and toast the almonds on a baking sheet at 360°F for 5-10 minutes. Grind them in a food processor and set aside. To reduce the preparation time, buy peeled blanched almonds in the store and grind them.

    almonds in a food processor

    The Spruce / Sonia Bozzo

  5. Beat the butter, adding sugar and beating until mixture is smooth in a large bowl.

    butter and sugar in a bowl, hand mixer

    The Spruce / Sonia Bozzo

  6. Add egg yolks one at a time, continuously mixing. Add the ground almonds and shaved chocolate and mix well on low with a hand mixer.

    butter mixture with almonds and chocolate in a bowl

    The Spruce / Sonia Bozzo

  7. Pour in the milk and Licor 43 in another bowl. Soak the ladyfingers in the milk mixture until soft, then add to the butter-sugar mixture. Mix well. Add the flour and cornstarch and mix.

    milk and Licor 43 added to the mixture in the bowl, along with flour and cornstarch

    The Spruce / Sonia Bozzo

  8. Beat the egg whites to a stiff point, which takes about 5 minutes with an electric hand mixer. Fold into the batter using a spatula.

    egg white mixture added to the mixture in the bowl

    The Spruce / Sonia Bozzo

  9. Bake in the oven on middle rack for about 35 minutes. Check the cake after 20 minutes. The cake is done when a toothpick is inserted into the center and come out clean.

    cake in a cake pan on a cooling rack

    The Spruce / Sonia Bozzo

  10. Cool the cake on a rack. When cool, remove the sides of ​the pan. Dust with cocoa and powdered sugar before serving.

    Chocolate and Almond Cake - Pastel de Chocolate y Almendras on a plate

    The Spruce / Sonia Bozzo

Note: An 8-inch springform pan may be used, but baking time will need to be increased.

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