Description
This decadent Chocolate Martini Cake can be prepped in minutes in your blender and makes a luscious, gluten-free dessert. The classic flavor combination of chocolate and almonds will never go out of style, but this recipe also invites lots of variations and substitutions.
Ingredients
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- 1/2 cup raw almonds
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- 150 grams dark chocolate (6oz)
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- 1/2 cup unsalted butter, softened (1 stick)
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- 1/2 cup white granulated sugar
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- 3 eggs
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- 1 teaspoon salt
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- *1 teaspoon pure vanilla extract
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- 3 Tablespoons Godiva Chocolate Liqueur, Kahlua, or Bailey’s Irish Cream
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- *optional powdered sugar, vanilla ice cream, or chocolate ganache for dressing the cake
Instructions
Preheat the oven to 375°F. Use butter to grease bottom of a 9″ springform pan.
If you don’t have a springform pan (which I didn’t when I adapted his recipe on vacation!), grease the bottom and sides of a 9″ round cake pan or ceramic oven-safe casserole dish. You can even use a square or oval pan if needed. **Shallow sides make it easiest to serve.
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- Place the almonds in a clean, dry blender and pulse until they are finely ground.
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- Pour the almonds out into a bowl and set aside.
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- Place the butter, sugar, and eggs in the blender and puree until smooth. Scrape the sides of the blender with a spatula to make sure everything is mixed.
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- Then add the salt, vanilla, and liqueur of your choice. Blend until smooth.
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- Place the chocolate into a microwave safe bowl and break it up into pieces. Microwave for 30 seconds, stir, and repeat until the chocolate is melted. Do not overcook the chocolate!
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- Pour in the melted chocolate into the blender and blend until the batter is evenly mixed.
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- Lastly, add the ground almonds and pulse until smooth.
- Lastly, add the ground almonds and pulse until smooth.
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- Pour the mixture into the prepared pan
and bake for 20 minutes or until a knife inserted into the center comes out clean. If it needs more time, add 2 minute intervals to avoid overcooking the cake.
- Pour the mixture into the prepared pan
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- Allow the cake to cool before drizzling with ganache and serving.
Notes
*You can substitute almond meal, almond flour, or even roasted salted almonds for the raw almonds. If using salted almonds, reduce the salt in the recipe by 1/2 teaspoon.
*You can also substitute salted butter, if that’s what you have on hand. Reduce the salt in the recipe by 1/2 teaspoon.
*You can use coffee or espresso in place of the liqueur in this recipe for a non-alcoholic version.
- Prep Time: 5 minutes
- Cook Time: 20