Chocolate almond chiffon cake with amaretto cream
We modernized the classic and elegant chiffon cake by adding cocoa powder, almond extract, and finishing it with a cocoa amaretto whipped cream and crunchy cocoa nibs. The result is a delicate and moist crumb that has the height and lightness of angel food cake, but the richness of pound cake.
Chocolate almond chiffon cake with amaretto cream
We modernized the classic and elegant chiffon cake by adding cocoa powder, almond extract, and finishing it with a cocoa amaretto whipped cream and crunchy cocoa nibs. The result is a delicate and moist crumb that has the height and lightness of angel food cake, but the richness of pound cake.
Tools
Ingredients
45 ml hot water
3/4 tsp instant espresso powder
70 g unsalted butter, melted
140 g flour
30 g dutch-processed cocoa powder, unsweetened
2 tsp baking powder
1/2 tsp salt
3 egg, room temperature
300 g sugar
1 tbsp vanilla extract
1/2 tsp almond extract
55 g bittersweet chocolate, grated
400 ml heavy whipping cream, cold
60 ml amaretto (optional)
2 tbsp cocoa powder, sifter
2 tbsp icing sugar
50 g cocoa nibs
Step by step
Preheat the oven to 160ºC.
For the chocolate almond chiffon cake: In a heat proof bowl add the hot water, and instant espresso powder. Stir to combine. Add the melted butter, stir, and set aside. Keep the mixture warm.
In a medium mixing bowl, add the cake flour, cocoa powder, baking powder, and salt. Fit the Hand Mixer with the whisk attachment. Turn to speed 2 and mix until just combined, then turn off the mixer.
In a large mixing bowl add the eggs. Place the whisk into the eggs and turn to speed 7 and whip the eggs for 1 minute. Then, while still mixing, slowly stream the granulated sugar into the eggs. Beat the eggs and sugar until the mixture turns thick, is pale yellow, and creates thick ribbons, 10-12 minutes. 5 minutes into the mixing process, stream in the vanilla and almond extracts.
Turn the mixer to speed 2, and stream in the flour mixture until just combined. Take care not to overmix the batter. Turn off the mixer and use a rubber spatula to fold in the grated chocolate, followed by the warm melted butter mixture, folding until just combined.
Gently pour the batter into the ungreased tube pan. Bake the cake until a cake tester inserted into the center comes out clean and cracks appear on the surface of the cake, 45-55 minutes. Then, remove the cake from the oven and place on a wire baking rack to cool completely, about 3 hours.
Once the cake has cooled, carefully run a knife along the tube and outer edge of the cake pan. Lift the cake straight up, and transfer to the wire baking rack. Run a knife along the bottom of the pan. Twist the tube and gently remove it from the cake, and place the cake (prettier side up) onto the desired serving platter.
While the cake is cooling, make the amaretto whipped cream: In a medium mixing bowl add the heavy cream, amaretto, cocoa powder, and confectioners sugar. Fit the hand mixer with the whisk attachment. Turn to speed 3 and mix for 1 minute, or until the mixture begins to thicken and create ribbons. Gradually increase to speed 6 and whip the cream mixture until medium stiff peaks form, about 1.5-2 minutes. Transfer to a serving bowl, cover, and refrigerate until ready to serve.
To serve, use a long, serrated knife to cut the cake into wedges. Spoon a dollop of whipped cream on-top of each slice and garnish with a light sprinkling of cocoa nibs. Serve immediately.
