I made this cake last year for Victoria Day. I decided not to post it as I wasn’t completely happy with the pictures I took. However, this recipe is too delicious not to share!

One day I will be making it again and hopefully we can see a section as well 😉

Ingredients for the almond cheese balls 

• 250 g ricotta cheese
• 50 g almond ground
• 2 tbsp sugar
• 2 egg yolk
• 1 tsp pure almond extract

Ingredients for the cake:

• 5 eggs
• 6 tbsp brown sugar
• 50 g semisweet dark chocolate
• 3/4 cup all purpose flour
• 1/2 cup almond ground
• 1 tsp baking powder
• 1 tsp pure almond extract

Ingredients for the chocolate glaze:

• 100 gr semisweet dark chocolate
• 2 tbsp butter
• 100 ml milk
• 1-2 tbsp sugar

Decoration: 

• 100 gr almond slices

 

Preheat the oven to 375 F.

Melt the dark chocolate using bain marie technique. Set aside and let it cool.

Using an electric mixer, mix together the  ingredients for the cheese balls. Form the cheese balls, about a  chestnut size. Place them in a prepared cake form lined with baking paper.

Mix together the eggs and sugar until creamy and double in volume.  Add the chocolate, almond extract, flour,baking powder and almond ground . Mix well until all ingredients are incorporated. Do not over mix.

 

Pour the cake mixture over the cheese balls. Bake for about 30 minutes.

In a non stick skillet brown a little bit the almond slices.

In a pan add the milk, butter and sugar. Brake the chocolate into pieces and add it to the pan. Mix well until smooth. Pour over the cake and decorate with almonds slices.

Enjoy 🙂