Almond Cake with Chocolate Ala Delicio

5 from 9 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 6 people


To garnish:

  • 1 pinch Salt
  • 1 tbsp Lemon juice
  • 100 g Margarine
  • 6 tbsp Sugar, fine, white
  • 1 pack Nutricake Brownies, (230g, e.g. from Dr. O ...)
  • 20 g Tapioca flour
  • 15 g Baking powder
  • 1 tbsp Vanilla extract
  • 1 tsp Bitter Almond Flavoring
  • Milk chocolate, coarsely grated
  • Flaked almonds


  • 3 Separate the eggs, beat the egg whites together with salt and lemon juice until firm. Chill in the refrigerator until ready to use. Liquefy the margarine in a water bath. Do not exceed 50 degrees C.
  • Mix the egg yolks with the remaining 4 eggs and the sugar until frothy. Let the margarine flow in slowly while stirring. Mix the "NutriCake Brownies" powder with the tapioca flour and baking powder. Add one tablespoon to the egg mixture and stir until homogeneous. Stir in the grated almonds, vanilla and bitter almond flavor. Add sugar to taste. Finally fold in the whipped egg white.
  • Put everything in a 28x24cm baking sheet greased with margarine. Smooth out with a spatula. Sprinkle with flaked almonds. Bake at 175 ° bottom heat on medium level for approx. 40 - 50 minutes. After cooling, sprinkle with powdered sugar if you like.


  • Whether you use peeled or unpeeled almonds is relatively irrelevant and essentially only has an influence on the color of the cake when cut. In direct comparison, the cake with unpeeled almonds looks a bit more rustic and has a more intense taste.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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