Cookbook Reviews, Almond Chocolate Cakes
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Almond chocolate Cakes

These delicious, gluten-free cakes are very simple to make.
Course: Baking
Keyword: Gluten-free
Servings: 12
Author: Kirsten Tibballs - from her book Chocolate


  • Almond Cakes
  • 310 g 11 oz marzipan (50% almonds)
  • 60 g 21/4 oz Dutch-process cocoa powder, sifted
  • 170 g 6 oz/about 3 whole eggs, lightly beaten
  • 85 g 3 oz unsalted butter, just melted and not too hot
  • icing confectioners’ sugar, for dusting
  • Berry Jam
  • 200 g 7 oz frozen or fresh raspberries
  • 125 g 41/2 oz caster (superfine) sugar


  • Almond Cakes
  • Preheat the oven to 165°C (320°F).
  • Put the marzipan and sifted cocoa powder in the bowl of an electric mixer with a paddle attachment and mix on low speed until combined.
  • Slowly add the egg in stages to the marzipan mixture, mixing well after each addition and scraping down the side of the bowl.
  • Slowly add the melted butter, scraping the bowl down as you go.
  • Evenly divide the mixture between 12 holes in a greased or non-stick cupcake tray. Bake for approximately 12–15 minutes until it bounces back when touched.
  • Remove from the oven and leave in the tin to cool at room temperature. Remove the cakes from the tray and make a 1.5 cm (5/8 inch) hole in the centre of the top of each cake with the handle of a teaspoon. Dust with icing sugar.
  • Berry Jam
  • To make the berry jam, put the raspberries in a saucepan over medium heat and bring to the boil, while stirring.
  • Add the caster sugar, still stirring, and bring the mixture back to the boil. Continue to boil until you reach 102°C (216°F). (If you don’t have a thermometer, you can test the jam by dropping a small amount on a chilled plate and checking the consistency — it should just hold its shape.)
  • Spoon a small amount of jam onto the top of each chocolate cake. Store at room temperature for up to 4 days or in the refrigerator for up to a week.