“What could be better than a chocolate-on-chocolate dessert?” asks Michael Allen.
This recipe by Chef Allen is always a hit. Ideal for gluten-free guests, it can be easily adapted for those with dairy allergy.
1 cup whole almonds, divided, or ½ cup additional cocoa
¾ cup unsalted butter or dairy-free replacement, softened + 1 tablespoon for greasing pan
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
– Pinch salt
½ cup cocoa
2 cups good-quality chocolate ice cream or dairy-free frozen dessert (flavor of choice)
½ cup Raspberry Puree, for garnish
– Whole raspberries, for garnish
– Confectioner’s sugar, for garnish
1. Heat oven to 325 degrees. Grease one 6-inch round cake pan or six 2½-inch ring molds. If using ring molds, arrange on sheet pan lined with parchment paper.
2. Toast almonds, if using, in preheated oven until lightly toasted, about 10 minutes. Finely grind ⅔ cup almonds. Coarsely chop remaining ⅓ cup almonds, reserving for garnish.
3. In stand mixer, lightly cream ¾ cup butter or dairy-free replacement and sugar. Add finely ground almonds and combine. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl occasionally. Add vanilla and salt.
4. Remove batter from mixer and sift in cocoa, folding into batter gently but thoroughly. Add additional cocoa here if omitting almonds.
5. Pour batter into prepared cake pan or divide evenly among ring molds. Sprinkle coarsely chopped almonds over top, if using, and place cake on center rack of preheated oven. Bake 6-inch cake for 40 minutes, ring molds for 28 minutes or until cake is firm to the touch and toothpick inserted comes out clean.
6. Remove from oven and cool cake on rack until room temperature. Remove from pan.
7. To assemble, place cake wedges or individual molds on dessert plates. Top each with a scoop of ice cream. Spoon Raspberry Puree around cake and garnish with whole raspberries. Dust each cake lightly with confectioner’s sugar and serve.
MAKES ½ TO ¾ CUP
12 ounces fresh raspberries or frozen raspberries, thawed and drained
⅓ cup confectioner’s sugar
1 teaspoon lemon juice
1. Puree raspberries in a food processor.
2. Press puree through a sieve, catching the juice in a medium bowl. Discard the seeds. You should have at least ½ cup of juice.
3. Add sugar and lemon juice and blend. Refrigerate until used.