Almond Crunch & Chocolate Confetti Chiffon Cake

The sweet coating on the baked almonds keeps its crunch for several days.

Almond Crunch & Chocolate Confetti Chiffon Cake

by 1  person

add your rating
add a comment
    Almond Crunch Topping
    • 1   
      large egg white
    • 1 1/4  cups 
      sliced almonds
    • 2   tablespoons 
      granulated sugar
    • 10   ounces 
      (1-1/2 cups) miniature semisweet chocolate chips
    • 9   ounces 
      (2-1/4 cups) cake flour
    • 1 1/2  cups 
      granulated sugar
    • 1   teaspoon 
      baking powder
    • 1/2  teaspoon 
      table salt
    • 1/2  cup 
      canola or corn oil
    • 7   
      large eggs, separated
    • 2/3  cup 
    • 1   teaspoon 
      pure vanilla extract
    • 1/2 - 1   teaspoon 
      pure almond extract
    • 2   tablespoons 
      almond-flavored liqueur, such as Amaretto (optional)
    • 1/4  teaspoon 
      cream of tartar
    • 1 1/2  cups 
      confectioners' sugar
    • 3 - 4   tablespoons 
    • 1/2  teaspoon 
      pure almond extract (optional)
    Make the almond crunch topping:

    Heat the oven to 325 degrees F. Have ready an ungreased nonstick baking sheet. In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds. Stir in the nuts until they're evenly coated. Sprinkle the sugar over the nuts and stir the mixture. Spread the nuts in a single layer onto the baking sheet. Bake for 5 minutes. Stir the nuts with a wooden spoon to loosen them from the baking sheet. Bake until golden, another 5 to 8 minutes. Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet. The nuts will become crisp as they cool. Set aside.
    Make the cake:

    Heat the oven to 325 degrees F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
    In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
    In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt. Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and almond liqueur. Beat the mixture on medium speed until smooth and thick, at least 3 minutes. With a rubber spatula, fold in the chocolate chips. Set aside.
    In a large, clean bowl with clean beaters or whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 tablespoons at a time, and beat the mixture until soft peaks form.
    With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes. Any cracks that form on the top should look dry.
    Invert the pan onto a bottle with a narrow neck and let cool thoroughly, about an hour and a half. Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. Remove the cake from the pan and slide it onto a serving plate.
    Make the glaze:

    In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency. Set aside 2 tablespoons of the glaze. Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it. Cover the top of the cake with the prepared almonds. Drizzle the reserved glaze over the almonds.
    Add Your Review
    Gluten Free Cake with Honey and Almonds
    ...'s on a diet so I had to find something healthy. That's how I landed on this Flourless Honey Almond Cake..., which has just 234 calories per serving. Click here to get the flourless honey almond cake recipe Right... the cake with honey and sprinkled on a handful of sliced almonds. The cake tasted great! My mom even said... read more...
    Dessert Trend to Try: Mini Milk Chocolate Cakes
    .... For example, I took this recipe for a milk chocolate layer cake to make individually sized treats. Use a... click here for our milk chocolate layer cake recipe There's a lot of opportunity here to play... chocolate cake. When I reach for chocolate, I pretty much always grab the darkest I can get... read more...
    Molten Chocolate Cake with Cherry Compote: A Sweet Treat for Two
    ... most ambitious recipe yet, Molten Chocolate Cake with Cherry Compote. A cake that's cooked... first two recipes, however, I felt up to the challenge. To make sure his chocolate cake is perfect...'t perfect looking, but they couldn't have tasted better. I can't wait to make a molten chocolate cake for my... read more...
    how tos

    shop our favorite products