This Cinnamon Almond Chocolate Cake is not what it should be. It should’ve been spicier and more pudding-like in its consistency. Obviously, that is not the case, as you can see by the photo. That being said, it is still delicious, because even though it’s not the pudding cake it was supposed to be, it’s somewhat chocolate truffle-like and tastes warmly spicy from the cinnamon. And salty-sweet from the almonds on top.
It’s also really delicious topped with a scoop of vanilla ice cream.
I have my cousin to thank for the recipe. She shared it on Facebook over the weekend, and I had everything necessary to make it (although I toned down the spices for the bambino).
A good sign is that the cake virtually disappeared in less than a week, which means the rest of the family found it acceptable too.
1/2 C (1stick) butter, plus extra for the baking dish
3/4 C sugar
4 large eggs
1 C all-purpose flour
1 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
For the Almond Topping:
1/4 tsp salt
1/2 C sliced almonds
2 tsp olive oil
1 tsp light brown sugar
Preheat the oven to 350 degrees F. Butter 13 X 9-inch baking dish with butter and set aside. In a small bowl, whisk together the flour, cinnamon, baking powder, and the salt.
In a heat-proof bowl placed over a pan of simmering water, combine the butter and chocolate. Stir until almost melted, then remove from the heat. Whisk in the sugar. Whisk in the eggs one at a time.
Gradually whisk in the flour mixture, just until blended. Spread the batter into the prepared baking dish.
In a small bowl, combine the almonds, salt, olive oil, and brown sugar. Mix until well-combined, and sprinkle over the top of the cake batter. Bake for 25-30 minutes, but be careful not to overbake. Cool on a wire rack for 5 minutes before serving.
I’m heading back to Minneapolis next week, this time to see Fleetwood Mac in concert. I have to admit, I do wish I was going to see The Replacements again. Still, this will be a fun show too, and it’ll be a nice 24-hour-getaway.