Gâteau au chocolat et à la farine d’amande

Ingrédients

• 1 1/4 cups (125g) almond flour or almond meal ((see note 1))
• 1/2 cup (45g) unsweetened cocoa powder
• 1/2 level teaspoon baking soda ((bicarbonate of soda))
• 1/4 teaspoon salt
• 3 large eggs ((at room temperature))
• 3/4 cup (150g) light brown sugar or white granulated sugar ((see note 2))
• 1/3 cup (80g) full-fat sour cream (or plain yogurt)
• 2 Tablespoons (30ml) milk
• 1 teaspoon vanilla extract
• 2/3 cup (117g) chocolate, roughly chopped ((see note 3))
• 6 Tablespoons (90ml) sour cream

Préparation

1. 1

   --- Prepare the pan ---

2. 2

   Preheat the oven to 325°F (160°C) if using a conventional oven, or 300°F (140°C) for a fan oven

3. 3

   Grease and line the sides and base of an 8-inch (20 cm) round or springform pan with parchment paper (baking paper)

4. 4

   --- Mix the dry ingredients ---

5. 5

   In a large bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda (bicarbonate of soda) and salt.

6. 6

   --- Mix the wet ingredients ---

7. 7

   In another bowl, whisk the eggs, sugar, sour cream, milk, and vanilla until smooth.

8. 8

   --- Combine ---

9. 9

   Add the dry ingredients to the bowl with the wet mixture and whisk until smooth. The batter will be thick, liquidy, and glossy.

10. 10

    --- Bake ---

11. 11

    Pour into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Start checking at 30 minutes, as almond flour can overbake quickly.

12. 12

    Let the cake cool in the pan for 15 minutes, then gently turn it out onto a wire rack to cool completely before adding the chocolate frosting (chocolate topping).

13. 13

    --- Make the chocolate frosting (chocolate topping): ---

14. 14

    Stovetop method: Place the chopped chocolate in a heatproof bowl or saucepan over a pot of simmering water. The bottom of the bowl or saucepan should not touch the water. Stir until melted. Make sure no water gets into the bowl or the chocolate may turn grainy. Stir in the sour cream until smooth and glossy.

15. 15

    Microwave method: Place chopped chocolate in a dry bowl. Microwave in 30 second bursts, stirring each time, until melted. Stir in the sour cream until smooth.

16. 16

    Spread the chocolate frosting over the cooled cake. Slice and serve.

17. 17

    --- Storage ---

18. 18

    Room temperature: Store the chocolate-frosted (chocolate-topped) cake, covered, for up to 2 days if your kitchen is cool.

19. 19

    Fridge: For longer storage, refrigerate the cake in an airtight container for up to 5 days.

20. 20

    Freezer: You can freeze the unfrosted cake. Wrap tightly in plastic wrap, then foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before frosting or serving.