Several years ago, I had the honor and pleasure of teaching cooking classes as a guest chef at the Ranch – Rancho La Puerta! Chef Reyna sent me this Chocolate Almond cake recipe for my upcoming birthday. I thought you could enjoy the recipe too.
Me (as a red head) Guest Chef at Rancho La Puerta
Chef Reyna’s Chocolate Almond cake is made with ingredients I love! Coconut milk, pitted dates, and of course, chocolate. Because the recipe calls for eggs, it is not vegan. But, the cake is vegetarian as are most of the foods at Rancho La Puerta.
To add to Reyna’s helpful hints, here are a few more:
First, I’ll reiterate to let the cake cool completely before adding the glaze (thereby avoiding a hot mess!)
Chef refers to a “bain marie” which is the same as a double boiler
Using a double boiler allows the chocolate to be melted over indirect heat
Melting chocolate over indirect heat helps prevent it from burning
Chef recommends stirring the chocolate constantly. Stir gently, not too aggressively, as chocolate is a sensitive ingredient
Pay attention not to overstir the chocolate as it may “seize up”
Invest in a microplane zester to finely zest the orange. The microplane is my most favorite kitchen tool!
Use a good quality dark chocolate, 70% cocoa or greater
If using vanilla extract, use real vanilla extract, not imitation. Real vanilla extract costs more money but it’s worth it!
PS: If you make the Chocolate Almond Cake recipe and share a pic of it, I promise I’ll never go “red” again. #redhairfail LOL
RECIPE compliments of Executive Chef Reyna Venegas, Rancho La Puerta, Tecate, B.C.
The award-winning Rancho La Puerta wellness resort was established over 82 years ago by Deborah Szekely and her late husband, Edmond. Situated amongst the mountains of Mt. Kuchumaa and nestled in the valleys, Rancho La Puerta offerings were originally rustic and serene with no running water, no electricity, and tent accommodations. The miraculous transformation that has emerged throughout the last 82 years via constant, focused growth and dedication to helming the progressive path of wellness travel experiences has now led beyond the resort wellness experiences to include the newly built The Residences at Rancho La Puerta, Tecate, B.C.
The Residences is a 108 home village offering full and fractional property ownership. For full details, visit irbyrealestategroup.com
Enjoy more Recipes, Cookbooks, Real Estate and Lifestyle Tips:
Chocolate Almond Cake with dates, orange zest, almond flour and coconut oil. Topped with chocolate glaze and fresh fruit.
Ingredients
1 cup almond flour
1 cup dark chocolate, chopped
1 cup coconut oil
1 cup dates, pitted, soaked, and puréed with ¼ of reserved liquid
3 eggs, separated
Zest of 1 orange or 1 vanilla bean or 1 teaspoon vanilla extract
2 cups chocolate glaze (recipe follows)
For Chocolate Glaze:
1 cup dark chocolate, finely chopped
1 cup full-fat coconut cream unsweetened
¼ cup coconut oil
Zest of 1 orange or 1 vanilla bean or 1 teaspoon vanilla extract
1 ½ ounces dark rum or orange liqueur
Instructions
Preheat the oven at 350ºF, lightly butter the bottom of an 8-inch round cake pan and line with parchment paper.
Prepare the pureed dates.
Pit the dates and put in heatproof bowl, cover with boiling water, and soak for 20 minutes.
Drain and reserve ¼ cup of soaking liquid.
Put dates and liquid in a blender and blend until smooth.
Set aside.
Prepare a pot with some water and let simmer (bain-marie).
Place the chopped dark chocolate in a metal or glass bowl and set over the bain-marie, reduce the heat to very low.
Move the chocolate slowly and constantly until melted, remove the bowl from the heat and add the butter or coconut oil, stirring until melted.
Whisk in the date purée and almond flour.
Set aside to cool down, then whisk in the egg yolks, orange zest or vanilla.
In a separate bowl, whip egg white until soft peaks form.
Fold the egg whites gently into the chocolate batter then pour into the prepared cake pan.
Bake for 35-40 minutes or until a skewer inserted in the middle comes out with a few crumbs attached.
It is important not to overcook this cake so that it remains moist.
Remove from the oven and allow to completely cool in the pan.
Once the cake is completely cool, place it on a wire rack, place a baking sheet covered with plastic wrap or parchment under the rack to collect the extra chocolate glaze.
Pour the chocolate glaze (recipe instructions below) on top of the cooled cake, starting from the center and forming a spiral towards the outside.
Be sure to cover all the edges of the cake.
With a pair of spatulas gently remove the cake from the wire rack and place on a decorative plate.
Decorate with flowers and fresh fruit, reserve refrigerated.
To make the Chocolate Glaze:
In a small pot, heat the coconut cream with the orange zest or vanilla.
Place the finely chopped chocolate in a metal or glass bowl.
Strain the hot liquid on top of the chopped chocolate and combine until melted and smooth.
If the chocolate is all the way melted, you can place the metal or glass bowl on top of a bain-marie (water bath) for a minute to completely melt the chocolate.
Be careful not to burn the chocolate.
Finish by adding the melted coconut oil and liqueur.
Reserve at room temperature until ready to use.
If preparing in advance, please keep refrigerated and melt in a bain-marie before using.
HELPFUL HINT: Make sure the cake is completely cool before glazing.
