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Čokoláda Mandľové Torta

January 29, 2011

Pauline's Chocolate Almond Cake

Čokoláda Mandľové Torta is Slovak for Chocolate Almond Cake.  Pauline’s recipe is full of rich, dark chocolate topped with an even darker chocolate glaze.  This dense flour-less cake is great for gluten-intolerant people like (sadly) me.  It’s fast and easy to make, which is good when you are feeling down and need a strong hit of chocolate to improve your mood. As Lora Brody says, “don’t wreck a sublime chocolate experience by feeling guilty. Chocolate isn’t like premarital sex. It will not make you pregnant. And it always feels good.”  I’m sure Pauline felt the same way.


  • 4 eggs, room temperature and separated
  • 4 ounces bittersweet chocolate, melted (I used 60% cocoa)
  • 1 3/4 cup ground almonds (slivered are easier to grind fine, but I used a mixture of whole and slivered)
  • 1 1/2 cups butter, room temperature
  • 3/4 cup sugar


  1. Preheat oven to 300 degrees
  2. Cream the butter and sugar until fluffy
  3. Add in the egg yolks and almonds, mix well
  4. Mix in the melted chocolate (I used 70% cocoa)
  5. Whip the egg whites until stiff, then fold into the butter/chocolate mixture
  6. Bake in a springform pan, buttered
  7. Bake for 35-40 minutes


  1. Melt 3 ounces of dark chocolate with 3 ounces of butter
  2. Drizzle on cooled cake

Forget love – I’d rather fall in chocolate. Author Unknown

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