Moelleux au Chocolat Amande (Chocolate Cake with Almond Topping)
Moelleux au Chocolat Amande (Chocolate Cake with Almond Topping) is a traditional Cameroonian recipe for a classic dessert of a baked chocolate sponge with flaked almonds. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Chocolate Cake with Almond Topping (Moelleux au Chocolat Amande).
Chop the chocolate, melt in a bain-marie or a double boiler, add the butter and stir until the butter has melted and the chocolate has cooled.
In a bowl, beat the vanilla sugar with the egg yolks until pale and creamy. Add the cream and continue beating until the mixture is frothy. Sift over the flour and baking powder and blend into the liquid ingredients with a wooden spoon.
Stir in the chocolate and butter mix, using long strokes to help aerate the dough. Finally beat the eggs whites in a clean and dry bowl then fold into the batter with a metal spoon.
Turn into a greased and floured cake tin then arrange the almonds over the top. Transfer to an oven pre-heated to 150°C an bake for about 50 minutes, or until the top of the cake is nicely browned and a skewer inserted into the centre emerges cleanly.
Allow to cool before slicing into wedges. Serve warm, accompanied by a fruit coulis (mango would be typical).
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