Servings: twelve to fourteen.
This light, airy cake is dotted with tiny bits of chocolate, with a wreath of crackly sugared almonds on top. The almond crunch will stay crunchy for several days.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Easy to make at home,
I have made this several times now and it always turns out wonderful! I make it for parties and have always had rave reviews! I usually tweek a recipe, but this is perfect as is! Great recipe.
Unfortunately, I'm not crazy about this recipe. When I read the recipe, I thought it would be a great idea to have chocolate in the cake. A few of the chocolate chips sank to the bottom of the pan and burned. However, almost all of the chips were scattered though out the cake. The cake was tender. The almond crunch topping was tasty. The glaze has almond extract as optional. I used almond extract and felt it was a bit too strong for this delicate cake. I just didn't think it tasted delicious like most of the Fine Cooking recipes. I'm sorry, I really hate to give a bad review.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.