Mean Chef’s Almond Crunch & Chocolate Confetti Chiffon Cake 🍰
Overview:
Mean Chef’s Almond Crunch & Chocolate Confetti Chiffon Cake is an exquisite dessert masterpiece that combines the richness of chocolate with the nutty goodness of almonds. Originally shared by Mean Chef, a renowned pastry chef, this recipe promises a delightful culinary adventure for any occasion. Perfect for birthdays, celebrations, or simply indulging your sweet tooth cravings, this cake is sure to impress with its unique blend of flavors and textures.
- Recipe Category: Dessert 🍨
- Keywords: Weeknight, < 4 Hours ⏱️
- Total Time: 1 hour 25 minutes ⏲️
- Serving: 1 cake 🎂
Ingredients:
For the Almond Crunch Topping:
- 1 egg white 🥚
- 1 1/4 cups sugar
- 2 cups almonds, chopped 🌰
For the Cake:
- 1 cup sugar 🍚
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- Pinch of salt
- 10 tablespoons canola oil
- 9 eggs, separated 🥚🥚
- 1 cup water 💧
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup almond flavored liqueur 🍹
- 7 tablespoons cream of tartar
- 2/3 cup chocolate chips 🍫
For the Glaze:
- 1 cup confectioners’ sugar
- 1/2 cup milk 🥛
- 1/4 teaspoon almond extract
Instructions:
Almond Crunch Topping:
- Preheat the oven to 325°F (165°C).
- Prepare an ungreased nonstick baking sheet.
- Whisk the egg white until foamy, then add the chopped almonds and sugar, coating them evenly.
- Spread the almond mixture onto the baking sheet in a single layer.
- Bake for 5 minutes, then stir the nuts and bake for an additional 5 to 8 minutes until golden.
- Once done, remove the nuts from the oven and let them cool to crispness. Set aside.
Cake:
- Preheat the oven to 325°F (165°C) and prepare a 9-1/2- or 10-inch tube pan with high sides.
- In a food processor, pulse the chocolate chips until finely grated and crumbed.
- In a large bowl, sift together the cake flour, 1 cup sugar, baking powder, and salt.
- Make a well in the center and add the canola oil, egg yolks, water, vanilla extract, almond extract, and almond liqueur. Beat until smooth.
- Fold in the grated chocolate chips and set aside.
- In another clean bowl, whisk the egg whites and cream of tartar until foamy and dissolved.
- Gradually add the remaining 1/2 cup sugar and beat until soft peaks form.
- Gently fold one-third of the egg whites into the yolk mixture, then fold in the remaining egg whites until no streaks remain.
- Pour the batter into the tube pan and bake for about 1 hour and 15 minutes, or until the cake feels firm when gently pressed.
- Invert the pan onto a narrow-necked bottle and let cool thoroughly.
- Loosen the cake from the pan and transfer it to a serving plate.
Glaze:
- In a small bowl, combine the confectioners’ sugar, milk, and almond extract to make a smooth glaze.
- Reserve 2 tablespoons of the glaze.
- Spread the remaining glaze over the top of the cake, allowing it to drip down the sides.
- Cover the top of the cake with the prepared almond crunch.
- Drizzle the reserved glaze over the almonds.
Enjoy the indulgent flavors and textures of Mean Chef’s Almond Crunch & Chocolate Confetti Chiffon Cake! 🎉🍰
