Chocolate and Almond Cake - Pastel de Chocolate y Almendras

Chocolate and Almond Cake

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  • Total: 65 mins
  • Prep: 30 mins
  • Cook: 35 mins
  • Servings: 8 servings

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.


  • 4 eggs
  • 5 tbsp. softened butter
  • 1/3 cup granulated sugar
  • 3 oz./85 g. raw almonds
  • 2 1/2 oz./70 g. shaved chocolate
  • 6 lady fingers
  • 4 oz. milk
  • 2 1/2 oz. Licor 43 (or rum)
  • 1 tbsp. corn starch
  • 1 tbsp. unbleached white flour
  • 1 tbsp. cocoa powder

Steps to Make It

  1. Heat oven to 360°F (180°C) degrees.

  2. Grease a 9-inch springform pan with vegetable shortening. Separate the yolks and egg whites into separate bowls.

  3. 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.

  4. In a large mixing bowl, beat the butter, adding sugar and beating until mixture is smooth.

  5. 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.

  6. In another bowl, pour in the milk and Licor 43. Soak the lady fingers in the milk mixture until soft, then add to the butter-sugar mixture. Mix well. Add the flour and corn starch and mix.

  7. 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.

  8. 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.

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

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

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