This Chocolate Almond Flour Cake with Truffle Sauce is made with a combination of almond flour and APF. Since we are using almond flour, the cake has a nutty taste which goes very well with the flavour of chocolate. Make sure you use good quality dark chocolate for the truffle sauce as this will enhance its flavour.

Serves: 4 to 6 Persons

Prep. Time: 30 Mins.

Baking Time: 30 to 35 Mins

For the Cake:

Maida [APF] – 40 gms
Almond Flour – 60 gms
Castor Sugar – 85 gms
Cocoa – ½ tbsp.
Butter (soft) – 85 gms
Eggs (at room temp.) – 2
Dark Chocolate (broken into pieces) – 100 gms
Baking Powder – ½ tsp.

Step 1: Place the chocolate in a pan and melt over a bowl of boiling water for a minute (double boiler). Take off the heat and stir. Let it cool.

Step 2: Separate the egg yolks and whites and keep aside.

Step 3: Cream the butter and sugar till pale and fluffy either using a stand mixer or a hand held electric beater.

Step 4: Gradually beat in the egg yolks. Then mix in the almond flour and the melted chocolate on low speed.

Step 5: Next mix in the cocoa and the flour till the batter turns smooth.

Step 6: Whip the egg whites separately until soft peaks are formed. Then add to the cake batter and fold in.

Step 7: Grease a tart (7 inch) mould with a little butter and flour and line the base with butter paper.

Step 8: Set your oven to pre-heat at 200° C for 15 minutes.

Step 9: Transfer the cake batter to the prepared tin and bake for 30 to 35 minutes at 180° C till a wooden skewer inserted it into comes out clean. Then remove out and allow to cool.

For the Truffle Sauce:

[ Standard Measure : 1 cup = 250 ml ]

Dark Chocolate (broken into pieces) – 200 gms
Milk Cream – ¼ cup
Butter – 1 tbsp.
Warm Milk – 2 tbsp.

Step 10: Heat the milk cream on medium heat in a non-stick pan till bubbles appear. Then add the chocolate pieces. Cover with a lid till the chocolate starts melting.