Recipe: Almond and Chocolate Leche Cake | KCET
Recipe: Almond and Chocolate Leche Cake
This recipe was originally published on patijinch.com.
Almond and Chocolate Leche Cake
Pastel de Almendras y Chocolate de Leche
- 1 cup unsalted butter
- 6 ounces bittersweet chocolate
- 4 large eggs
- 1 14-ounce can, plus 1/4 cup, sweetened condensed milk
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of kosher or coarse sea salt
- 1/4 cup boiling water
- Confectioners' sugar for dusting
Preheat oven to 350 degrees Fahrenheit with the rack set in the middle. Butter a round 9-inch springform pan and cover bottom with parchment paper.
In a double boiler, melt the butter and bittersweet chocolate, stirring occasionally to blend. Keep an eye on it and turn off the heat as soon as it’s all melted.
In the jar of a blender, place the eggs and sweetened condensed milk. Puree until smooth. Incorporate the melted chocolate and puree again. Then add the almond flour, baking soda, baking powder, salt, and puree again. Lastly add the boiling water and puree again.
Pour the batter into the prepared cake pan and bake for 40 minutes, until top is fluffy and springy to the touch, and a toothpick comes out moist but not wet.
KCET Enewsletter Signup
A White House press release indicated the Administration planned to get a total of $8.1 billion that would "further the President's effort to secure the Southern Border and protect our country."
Following a screening of "To Dust", actor/producer Ron Perlman attended a Q&A hosted by Cinema Series host Pete Hammond.
Cultural historian and co-author of the seminal, “An Architectural Guidebook to Los Angeles,” Robert Winter has died at the age of 94. His passing has left many in this vast, complicated city saddened.
A Q&A will immediately follow the screening with writer Dmitri Portnoy and the film’s subject attorney Judy Wood.
- 1 of 134
- next ›