Almond and chocolate loaf cake

Name: Almond and chocolate loaf cake
Ingredients: 10 eggs; 1 pinch fine salt; 10 tablespoons sugar; 10 tablespoons oil; 1 teaspoon vanilla extract (5 ml); 11 tablespoons flour; 1 sachet baking powder (10 g); 150 g sliced almonds; 150 g chocolate

Dessert - Almond and chocolate loaf cake by Dochia K. - Recipia

Almond and chocolate loaf cake is baked in two loaf pans, with the sliced almonds toasted without oil. Beating the eggs separately keeps the crumb light, while the chocolate sits between the layers of batter and on the crust; you get little pieces throughout each slice, and I take the almonds off the heat as soon as a few golden spots appear. Prep: 25 minutes. Cook: 44 minutes. Rest: 60 minutes. Total time: 129 minutes. Servings: 20. Approximately 220 kcal and 6 g protein per serving.

Ingredients

10 eggs
1 pinch fine salt
10 tablespoons sugar
10 tablespoons oil
1 teaspoon vanilla extract (5 ml)
11 tablespoons flour
1 sachet baking powder (10 g)
150 g sliced almonds
150 g chocolate

Preparation

1. Toast the sliced almonds in a pan without oil over low heat for 4 minutes, until they develop golden spots. Leave them to cool and chop the chocolate into small pieces. 2. Separate the yolks from the whites. Beat the whites with 1 pinch of salt until stiff. 3. Add 10 tablespoons of sugar to the egg whites and beat until it dissolves and the mixture turns glossy. 4. Mix the yolks with 10 tablespoons of oil, adding it gradually, then stir in 1 teaspoon of vanilla extract. 5. Add the yolk mixture to the beaten whites and gently fold it in with a spatula. Gradually add 11 tablespoons of flour and 1 sachet of baking powder, mixing after each spoonful, then fold in the sliced almonds. 6. Heat the oven to 180°C. Divide half the batter between 2 loaf pans, add half the chocolate, then add the remaining batter and scatter the rest of the chocolate on top. 7. Bake the loaves for 40 minutes, until a toothpick comes out clean and they are golden. Leave them to cool for 60 minutes before slicing.

Notes

Serve slices with coffee; the crumb is reminiscent of sponge cake, with extra chocolate between the layers. Once completely cool, keep the loaves covered in the fridge and eat them within 3 days. Choose sliced almonds with a clean aroma, without any hint of stale oil; I don't replace them, because their toasted flavor is what defines this cake. Thin metal pans brown the edges faster than thick ones, so check them a few minutes earlier. Sometimes the toothpick hits melted chocolate and makes the batter look raw; check another spot without chocolate. For a more intense flavor, you can use dark chocolate instead of milk chocolate, still 150 g. Contains gluten, almonds and eggs.