Pati Jinich almond and chocolate leche cake

almendrasAlmondAlmonds

Almond and Chocolate Leche Cake

Almond and Chocolate Leche Cake

Pastel de Almendras y Chocolate de Leche

Recipe Yield

10 servings

Cooking time

50 minutes

Rate this recipe

3.89 from 9 votes

Ingredients

  • 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

To Prepare

  • 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.

Comments

290comments inAlmond and Chocolate Leche Cake

  1. Jim

    Mar 20

    You have done a wonderful job of inventing desserts of chocolate that are gluten free. Thank you, sincerely!

    1. Pati Jinich

      Mar 20

      Glad you are able to enjoy them Jim 🙂

  2. Faylene Steinmetz

    Mar 11

    Love this recipe so much. I made 2 on my birthday and took one to work. I had a co worker come up and tell me that was the best cake he had ever had and that he has tried a lot of chocolate cakes. He was very surprised it was gluten free👍. Thanks so much for sharing and I will be looking for more.

    1. Pati Jinich

      Mar 20

      So glad the cake was a hit Faylene (lovely name BTW). Happy Birthday!

  3. Jennifer Eck

    Feb 16

    Made this last night!! Soooo delicious!!

    1. Pati Jinich

      Feb 20

      So glad you liked it Jennifer 😉

  4. Susan in Wyoming

    Feb 12

    We made this for a potluck Mexican food dinner night with a group of friends. This cake melts in your mouth and has such a rich chocolate flavor-we battled over the last few slices.

    1. Pati Jinich

      Feb 15

      Thanks so much for sharing this with me Susan, love it! A big hug to you and your friends 😉

  5. Barbara

    Jan 09

    I made this cake again, this time for Christmas. I served it with a homemade raspberry coulis and a big dollop of whipped cream. It was very festive on the plate and tasted delicious. This has now become my go-to dessert for special occasions.
    Thank you Patti for such a great recipe.

    1. Pati Jinich

      Jan 17

      Thanks to you Barbara for making it your own, yummy 😉

  6. Lora

    Dec 05

    Made this cake last night for a meal with friends it was delicious and everyone loved it. Thank-you Pati!

    1. Pati Jinich

      Dec 06

      Thanks to you Lora, glad it was a hit 😉

  7. Barbara

    Nov 28

    I have made this twice and it is delicious. However, my cake seems to sink in the middle. It is not underbaked, is springy to the touch, and the tester comes out clean. I have followed the recipe to a tee, so what am I doing wrong?

    1. Pati Jinich

      Dec 02

      If it is not undercooked, it is normal that it drops just a bit in the center Barbara, no worries 😉

  8. Guy

    Nov 26

    Hi
    My first attempt is on the oven right now. My home size blender was full right up to the top. Can this be mixed in a stand mixer – perhaps with a paddle?
    Thanks

    1. Pati Jinich

      Dec 02

      Of course Guy, a mixer works as well 😉

  9. Susan

    Nov 06

    Can you substitute all purpose flour for the almond flour ? And if so do you need to reduce the amount of eggs ?

    1. Pati Jinich

      Nov 06

      Yes Susan, you can substitute with all purpose flour, just use 1 cup instead of 1 and 1/2 and the same 4 eggs. Good luck!

  10. David Renaud

    Nov 05

    This looks really good. Can I eat this cake on a keto diet??!

    1. Pati Jinich

      Nov 06

      Well David, is made with almond flour which is super keto friendly, enjoy!

  11. Bebe

    Oct 28

    Hi Pati! 🙂
    I cant see the amount of condensed Milk in the recepie. Can U write this for me? 🙂

    1. Pati Jinich

      Nov 03

      Of course Bebe, it is 1 14-ounce can, plus 1/4 cup of condensed milk, and here is the full recipe for you, enjoy! https://patijinich.com/pati_2020/almond-and-chocolate-leche-cake/

  12. Payal

    Sep 30

    Hello Pati …. i’m from India ….. and i like your show pati’s mexican table a lot
    I made almond & chocolate leche cake and it came out very nice and delicious
    You are my favourite ❤️
    Lots of love from india💕

    1. Pati Jinich

      Oct 04

      Thanks so much Payal for tuning in! Very happy to read you liked this cake. Love to India 😉

  13. Misty

    Jul 27

    Absolutely love this cake and everyone I share it with loves it too… it is not too sweet, not too bland and oh so very moist!!! My husband has celiac and you are our all time favorite food chef because many of the foods you make are gluten free and if not they are easily transferred into something that is celiac compatible. A DELICIOUS homemade cake recipe is hard to come by for us! You brought joy back to our birthdays and other celebrations!!! Thank you thank you thank you!! Also love your tortilla recipe… we do corn obviously because of the celiac.

    1. Pati Jinich

      Jul 28

      Aw, you are way too kind Misty, happy to be helpful! Hugs to you and your husband 🙂

  14. Delie

    Jul 09

    Is the springform necessary for baking this cake?

    1. Pati Jinich

      Jul 11

      Is not essential, you can bake it in a traditional cake pan or even in those heat proof plastic ones, just be very careful when un-molding because the cake is not super sturdy. Have fun Delie!

  15. Robbie

    Jun 26

    On the show you put pecans in the blender but I seen no almond flour , did the pecans replace almond flour??

    1. Pati Jinich

      Jun 27

      Hi Robbie, you really had me wondering! I just re watched Episode 606: The Women of Oaxaca and there are no pecans in the blender, is just the almond flour 😉

    2. Kerry

      Aug 10

      Hi Robbie, I wonder if you are remembering Nana Jose’s cake. It is made in a blender with pecans and is also a chocolate cake that looks a lot like this one.

  16. CHARLES CARVALHO

    Jun 22

    Hey Patti,

    I read somewhere that the use of the extra 1/4 can of condensed milk can be replaced by 2 table spoons of brown sugar is that ok?

    1. Pati Jinich

      Jun 23

      I’ve never tried that substitution in this recipe Charles, but I don’t see why it wouldn’t work. If you try, let me know 😉

  17. Deborah

    Jun 11

    Just want to add that I am rewatching your entire series during the virus lockdown….not even because I love your recipes (which I do) but because I need your joy, warmth, and enthusiasm in my life right now. It is like visiting with a cherished friend, when visiting with family and friends face to face has not been an option.

    Thank you for being a friend to me and to so very many others who love you.

    1. Pati Jinich

      Jun 21

      Thanks for these sweet words Deborah, we all need some peace and kindness to survive these trying times. I hope you are staying safe and healthy!

    2. Kimberly

      Aug 12

      Well said! I agree! We have been rewatching them also!

  18. Deborah

    Jun 10

    Pati, on the show you cut and tasted the cake while still warm….is that how you recommend serving it? (or could you simply not wait for it to cool before tasting it….like most of us)

    1. Pati Jinich

      Jun 10

      Ha! You got me Deborah, I just couldn’t wait. But the beauty of this cake is that you can enjoy it warm or cold, yay!

  19. Annette

    May 23

    I was so excited to take this cake to a party. I added 1 and 1/4 cup of water on accident. I’m soo devastated.

    1. Pati Jinich

      May 23

      Oh Annette, sorry to hear this! Next time it will be perfect, don’t give up 😉

  20. Laura Hernandez

    Apr 18

    Hi Pati,
    Im about to make this cake
    Love your show and your recipes!!
    What is jujus real name?

    1. Pati Jinich

      Apr 19

      Awesome Laura, you are going to love it! His name is Julian 😉

  21. Ma.T y Gabriel

    Apr 05

    Hola Pati!

    We love this recipe! We’ve enjoyed making it through the Covid-19 stay at home orders and experimenting with different chocolates and flavours (such as adding espresso, orange, malted chocolate, etc.). This is such a great activity for the kids.

    Thanks again and stay healthy!

    1. Pati Jinich

      Apr 06

      Thank you guys, glad to hear you are having fun with the kids. Stay safe you too 😉

  22. Caryn Wagner

    Feb 27

    Hello Pati,
    My family went nuts over this cake, but it sank very low. I live over 5 miles above sea level. I will cut the baking soda and baking powder in half next time to compensate for high altitude baking. But as a perfect save, I made chocolate ganache and filled the crater with this dreamy stuff, and it was a total hit.

    1. Pati Jinich

      Feb 27

      Hey Caryn, wonderful idea to reduce the sinking, I’m sure it will work like a charm. And…what can go wrong with ganache? Glad everyone loved “our” recipe 🙂 🙂

  23. Barb

    Feb 23

    The cake was superb-moist, easy to make.
    However, during the cooling process the middle fell. I baked it till a toothpick came out slightly damp on the tip. Should I have baked it longer?

    1. Pati Jinich

      Feb 24

      Hi Barb, thanks for the feedback! It is normal if the cake sinks a bit as it cools, because it is really dense and moist. However if it sinks a lot maybe it was actually under cooked or maybe your oven was too hot to start with. Since every oven is different just find what it is the right time that works for this recipe.

  24. PHogan

    Feb 22

    Pati, I just made this cake and my family and I just ate this cake. We love you! Thank you and your suegra, for this recipe. It is the best we have had in our house and we have made lots of chocolate cakes. It tastes as if it’s a difficult recipe but it could not have been easier. Thanks!

    1. Pati Jinich

      Feb 22

      SO glad to hear you guys liked it!

  25. Richard Craig

    Feb 21

    Pati, I served this cake with a slight twist or addition. I made four and cut each cake into 10 slices, as recommended. Plated and then dusted, I added five fresh raspberries atop each piece of one cake, a fanned strawberry atop each piece of the second cake, and for pieces of the third cake, I pitted, halved, and added fresh bing cherries as a topping. The fourth was left with a plain white dusting, but each slice was sided with two slices of fresh ripe mango.

    Two observations. 1) Your cake recipe was an absolute hit, as witnessed by the fact that forty copies of your recipe walked out the door at the end of the evening; and 2) while the fruit additions were novel and well-received, it was the taste and texture of the cake itself which received such wild praise.

    So thanks for giving us this recipe. You have legions of supporters who appreciate your culinary genius.

    1. Pati Jinich

      Feb 22

      Thanks Richard for the kind words! I think pairing this cake with fresh fruit is really genius 😉

  26. nelida hamer

    Feb 20

    Hello Patti, I finally made the almond and chocolate leche cake. Although tasty it sunk a tad bit in the middle. Do you have any suggestions to prevent this from happening again? Also, can I mix the ingredients with a hand electrical mixer instead of blender. Thank you…

    1. Pati Jinich

      Feb 22

      Hi Nelida, thanks for the feedback. First reasons that come to mind is that either the cake was a bit under cooked or probably your oven was too hot? Sometimes it happens that at higher temperature the cake rises to fast at the beginning and the ends up sinking. Every oven is different you know? You just need to find what is the perfect timing for yours to bake this cake to perfection 🙂

  27. Patsy Santa Rosa CA

    Feb 15

    Thank you Pati! I made this cake for Valentine’s Day and served it with a dollop of creme fraiche. It was gobbled up quickly. I took your advice & used only 1 can condensed milk, with 2 Tb sugar plus I added 1 tsp instant espresso powder & 1 tsp vanilla. My husband loved it. It was unbelievably easy in the blender. We both love your show.

    1. Pati Jinich

      Feb 15

      Well done Patsy, so glad to hear your husband was a fan 😉

  28. Nurse Lori

    Feb 14

    I just made this for my hubby’s Valentine’s Day gift (after 35 years, food is always a winner!). He doesn’t have a big sweet tooth and he really liked the cake. He said it was lighter than he expected it to be, and not overly sweet. I was thrilled to have all the ingredients on hand, and then realized my bittersweet chocolate (the big block from Trader Joe’s) had almonds in it. Since everything was going in the blender anyway, I went ahead and used it. It worked! Also, I did take some of the egg/milk mixture and added it to the warmed chocolate and butter to temper it. Thanks for sharing such a special recipe, Pati!

    1. Pati Jinich

      Feb 15

      Glad to hear he liked it! Love it when you guys experiment withe the ingredients you have on hand and use different techniques to improve the recipes I share; thanks so much for the feedback!

  29. Teresa Tate

    Feb 13

    Based on an earlier comment, will the recipe not work, if I don’t have a highend blender?

    1. Pati Jinich

      Feb 15

      Not at all Teresa, this recipe will work with any basic blender, go for it!

  30. Adelaida

    Feb 13

    Pati, Just finished cooking this cake with have it tomorrow’s for Valentine’sdinnersith my sister, niece and great nephew. What could I have done so the cake didn’t crack on top?

    1. Pati Jinich

      Feb 16

      Maybe your oven was a bit too warm? I wouldn’t worry about it, I found that cracks on top of this particular cake make it extra special!

  31. Bob Toone

    Feb 13

    The cake is in the oven as I write. The problem I had was blender wasn’t powerful enough to mix the last step. I think I’ll try the food processor next time.

    1. Pati Jinich

      Feb 18

      Food processor should work Bob. Thanks for giving this recipe a try 😉

  32. Tina S

    Feb 13

    This sounds delicious. Can I use a mixer to make it instead of a blender? I only have a nutribullet and it wouldn’t be big enough to hold all the batter.

    1. Pati Jinich

      Feb 18

      Sure enough Tina, use your mixer with confidence 😉

  33. Glenn Stewart

    Jan 31

    Oh Pati!
    Just came back from Puerto Vallarta and enjoyed finding small restaurants and places that cook home style Mexican food. Then I stumbled on to your show one rainy night.
    First off I am so embarrassed it took me so long to find you…but after watching nearly all of your seasons while in Mexico… I am now a big fan.
    I ordered your books and will go from cover to cover and try them all. Going it try the Almond Chocolate Leche cake today off your website.
    Your smart and easy way of teaching is so heartwarming. Your knowledge is endless.
    Thank you so much for everything you do!
    Come up to Sacramento soon!
    So excited!

    1. Pati Jinich

      Jan 31

      Thanks Glenn for your kind words and all the compliments! Enjoy watching the show and cooking out of my cookbooks. Let me know how it goes!

  34. Glenn Stewart

    Jan 31

    Oh Pati!
    Just came back from Puerto Vallarta and enjoyed finding small restaurants and places that cook home style Mexican food. Then I stumbled on to your show one rainy night.
    First off I am so embarrassed it took me so long but after watching nearly all of your seasons while in Mexico… I am now a big fan.
    I ordered your books and will go from cover to cover and try them all.
    Your smart and easy way of teaching is so heartwarming. Your knowledge is endless.
    Thank you so much for everything you do!
    Come up to Sacramento soon!

    1. Pati Jinich

      Feb 04

      Thank you Glenn for the kind words, I hope you enjoy cooking out of my books a lot. Hope to make it to Sacramento soon!

  35. Gina

    Jan 16

    Absolutely DELICIOUS!!! Definitely going to make it again and again! I’m always looking for a gluten free option to take to potlucks and family dinners, this is perfect! I cannot wait to have it again for lunch tomorrow, I hope we’ll have leftovers 🙂

    1. Pati Jinich

      Jan 18

      Awesome! You can also give this flourless cake a try, Gina: https://patijinich.com/pati_2020/flourless-almond-and-porto-cake/

  36. Rose Victory

    Jan 05

    Can coconut milk or flakes be used to add another layer of flavor?

    1. Pati Jinich

      Jan 06

      Go for it, Rose!

  37. Alyssa

    Dec 22

    Hi Pati,

    I love this cake! I want to make it as a Christmas dessert and was wondering if it freezes/refrigerates well if I were to make it in advance. Any ideas?

    1. Pati Jinich

      Dec 23

      Both will work great, Alyssa. You can keep it in the fridge or freezer and bring it up to room temp when ready to serve.

  38. Rosalie Schultz

    Dec 17

    I have made this a couple of times and it is always a crowd-pleaser. Just remember to cool your chocolate before adding it to the blender so as not to scramble the eggs….highly recommend this cake! It’s so delicious and moist.

    1. Pati Jinich

      Dec 18

      That’s great that it’s a crowd pleaser, Rosalie!

  39. Robyn Anderson

    Dec 04

    Easy recipe to follow except if you’re like me and have an old Oster blender and not a nuclear powered one like Pati, you’re in trouble! NEED MORE POWER, NEED GREATER VOLUME!!!!!!

    1. Pati Jinich

      Dec 05

      😄

  40. Amber c.

    Nov 25

    I made this cake for my sister and uncle who are gluten free and the whole family loved it. There is never any left over 💕 your show

    1. Pati Jinich

      Nov 26

      I’m so glad the whole family loved it, Amber.

  41. JS

    Nov 12

    This is our go-to recipe. Everyone loves it.
    We found it was a pain to use the 1/4 cup condensed milk and have all the leftover milk.
    Now, we make the recipe without just the 1 can and do not add the 1/4 cup condensed milk. The recipe turns out fine.

    1. Pati Jinich

      Nov 13

      So glad it is a go-to recipe, JS!

    2. Annette

      May 23

      I should have read comments before, just ran to the store mid recipe.

  42. Carissa Haddad

    Oct 21

    Made this cake last night, and it was decadent. It tasted like a brownie made for adults: moist and chocolatey but oh-so-deep and complex. Was even a hit with the kiddos who asked for more. Can’t wait to make this for my friends who need to eat gluten free! My oven temperature must be off, so thank you for the advice about the toothpick. I tested it at 40 min, and it was way too wet. I tested at 5 minute intervals after that mark and ended up with a perfectly baked cake. Pati, all of your recipes I tried so far have been SUCH a hit with my family! My boys get excited when they know I’m trying another.

    1. Pati Jinich

      Oct 21

      Oh what a great description, Carissa! Thank you.

  43. Angie & Tom

    Sep 24

    Patti – I am thinking of doing this cake as Christmas gifts for our neighbors. I want to do them in 4″ springform pans. How many pans would one batter mixture make and how long would I cook them? I want to top them with a raspberry coulis sauce drizzle, raspberries in the center and a sprig of mint. Your thoughts please.

    1. Pati Jinich

      Oct 19

      Oh what a nice idea, Angie and Tom! I would make it in 2 pans and check for doneness by checking that it is fluffy and springy to the touch, and a toothpick comes out moist but not wet.

  44. KB

    Sep 01

    This is the most delicious chocolate leche cake I’ve ever had! My family and friends love the rich moist chocolate flavor
    It is easy to make and will satisfy chocolate lovers completely. Thank you for providing this great recipe!

    1. Pati Jinich

      Sep 03

      Thank YOU for giving it a try, KB!

  45. Ofelia R

    Aug 20

    Whole family loves this cake easy and quick and delicious especially with vanilla ice cream.

    1. Pati Jinich

      Aug 22

      So happy to hear this, Ofelia!

  46. Amy Nadeau

    Jul 22

    This cake is fabulous and so moist. Simple ingredients and quick to put together. Decadent chocolate flavor. I Love it.

    1. Pati Jinich

      Jul 23

      Love that you love it, Amy!

  47. Elaine Dimtson

    Jul 05

    Hi Pati! This cake has become a family favorite. Made one for a cookout for Memorial Day and it was gone in under 5 minutes! Made two of them for July 4th and both were gone very fast! I may have to make 4 or 5 of these cakes for our next cookout! Everyone loves it! Thank you for such an amazing recipe!

    1. Pati Jinich

      Jul 08

      Oh for sure you will need to make 4-5 the next time, Elaine 😉.

  48. Olga

    Jun 15

    Hola Pati, I made your cake – delicious! Had a few slices left over, seemed better tasting the next day. A new favorite! Gracias!

    1. Pati Jinich

      Jun 17

      So happy it is a new favorite, Olga!

  49. Noelle

    May 19

    Hi Pati,

    I made this cake recently and it was SO GOOD! Everyone loved it! I would love to make it for my Mom’s birthday, but she is on a sugar restricted diet. Is there any way to substitute the sweetened condensed milk? I figure I can try to find sugar free chocolate. I am just concerned it will be not sweet enough. Any suggestions? Thank you!

    1. Pati Jinich

      May 24

      Oh I’m not sure…give it a try. Or you can also give this recipe a try: https://patijinich.com/pati_2020/nana-joses-flourless-chocolate-pecan-cake/ Tell your mom Happy Birthday!

      1. Noelle

        Jun 05

        Thank you so much!

        1. Margaret Wilson

          Apr 07

          Make Keto sweetened condensed milk (be sure to put in vanilla & butter to round out your flavor), I use Lily’s sugarfree chips (same measure, 3/4c.) and it comes out perfect for those of us diabetics! Thanks, Pati!!

          1. Pati Jinich

            Apr 07

            Great suggestion Margaret, thanks so much 😉

            Reply Icon
      2. Noelle Taylor

        Jun 06

        Hi Pati, Here is an update… I took a chance and made my own sugar free “sweetened condensed milk” by heating evaporated milk and Splenda. And I used sugar free chocolate chips. The texture and moistness of the cake is similar and it tastes really good. Of course, I think your recipe tastes better because of the real sweetened condensed milk & chocolate, but since my mom can’t eat a lot of sugar I think this is a great subsitute. Thank you for your recipe and I can’t wait to give this cake to my Mom for her birthday!

        1. Pati Jinich

          Jun 06

          Thank you for the update, Noelle. That’s wonderful that you made it your own. I hope your mom has a great birthday!

  50. BJ

    May 09

    Since I am trying to watch my sugar, and wheat intake, so I thought I would give it a try. This is SO YUMMY! Different texture than regular cake, but I like it. Very rich and chocolatey. Do you have the calorie count or did I miss it? I really didn’t want to ask that question.
    I will make this again.
    Thanks Pati. Love the show!!
    Btw, San Miguel de Allende is one of my favorite places on Earth. Enjoyed seeing it on your show.

    1. Pati Jinich

      May 10

      I don’t track the nutritional information…but I’m so glad you enjoyed the cake, BJ!

  51. Scott Brunton

    May 04

    Hi Pati – I watch your show with my mother, she is 88 and I am 62 so you are officially a generational show! I was thinking of adding a teaspoon of orange zest to the batter just because I think orange and almond go well together. Do you think this is a good idea or will it overwhelm the almond flavor? Thanks Pati!

    1. Pati Jinich

      May 10

      Go for it, Scott! And say hi to your mom for me.

  52. Joel

    Apr 26

    Good morning, Pati. We love your show, tune it regularly, and try your recipes (with great success) several times a week. I recently made the almond and chocolate leche cake for my mother-in-laws birthday party as a special gift from me to her, and she had the courage to tell my wife (HER daughter) that this was the best homemade cake she ever had. Needless to say, I slept on the couch that night but it was worth it!

    1. Pati Jinich

      Apr 27

      Oh no! But I love that your mother-in-law loved it, Joel.

  53. Emily

    Apr 22

    Hello, I made this cake yesterday and it turned out great! thanks Pati!

    1. Pati Jinich

      Apr 23

      Super!

  54. Marilyn

    Apr 22

    Hi Pati, my family and I love your show. For this recipe, should I butter and flour the springform pan, or just butter it? Thank you!

    1. Pati Jinich

      Apr 23

      Thank you guys for tuning in, Marilyn! I use butter and line the bottom with parchment paper.

  55. Karen Nickelsen

    Apr 22

    Hi Pati,
    I have a dilemma. Cake is baked and it looks great but..is there a trick to getting it off of the spring form bottom. I fear I will break the cake if I try. Or do you just serve it off of the bottom?

    1. Pati Jinich

      Apr 22

      You can serve it off the bottom…it is still super yum either way, Karen!

  56. Adina

    Apr 22

    I didn’t have enough sweetened condensed milk, so I added some plain Greek yogurt. Also I didn’t have enough butter for baking so I used 3/4 cups Canola oil. Delicious!

    1. Pati Jinich

      Apr 22

      Awesome, Adina!

  57. Shannan

    Apr 20

    Can you substitute AP flour in this recipe?

    1. Pati Jinich

      Apr 22

      Hi Shannan! For this recipe, I recommend you use almond flour. If you can’t find it, ​you can make your own by adding slivered almonds to a blender and puree​ until smooth. Or here’s another chocolate cake you might also like: https://patijinich.com/pati_2020/jujus_chocolate_birthday_cake/

  58. Tamara Ramirez

    Apr 20

    Patti I am so excited to try this cake for Easter because I’m gluten free and so is this cake..I’m not a fan of a cake being to wet or “brownie” like..can I add more almond flour..or add less milk..to make it moist cake..not overly wet? I watch your show all the time..Mexico is beautiful.

    1. Pati Jinich

      Apr 20

      Hmmm…you might want to give this recipe a try, Tamara: https://patijinich.com/pati_2020/nana-joses-flourless-chocolate-pecan-cake/

      1. Anonymous

        May 01

        Patti I made this cake and followed the recipe..I made a small one on the side for a sample..I was in heaven..I even got people asking for the recipe..thank you this is my new chocolate treat from now on.

        1. Pati Jinich

          May 02

          Phenomenal!

  59. Christine

    Apr 17

    This is LOVELY, Pati.
    Thank you so much!
    I made it yesterday and will freeze it for Sunday
    I did cheat a bit and made one ramekin on the side to be sure I loved it
    I love it!

    1. Pati Jinich

      Apr 17

      That is so awesome that you made a ramekin on the side…great idea, Christine!

  60. Jeff Smith

    Apr 16

    Pati I see a few people on here are concerned about wasting the rest of the can of condensed milk. I was just going to say I used the remainder of the opened can and made no churn ice cream to go with the cake. Just a thought. It was all very tasty.

    1. Pati Jinich

      Apr 17

      That’s a great idea, Jeff. Thank you for sharing.

  61. Patti

    Apr 16

    Wonderful cake, i put 1/2cup water, and had to bake it longer. But still good.

    1. Pati Jinich

      Apr 17

      I’m happy to hear you enjoyed the cake, Patti.

  62. Elizabeth Salcedo

    Apr 15

    Hi Pati – this looks so good that I want to make it for Easter, but does it have a strong almond flavor? I’m not a big fan of almond flavor in desserts, so I’m not sure!

    1. Pati Jinich

      Apr 17

      No it’s not a very strong almond flavor…I think you’ll like it Elizabeth. I say give it a go! 😄

  63. Melissa

    Apr 13

    My dear friend served this today for lunch and it was amazing!! I’m making it for Easter. Does it freeze well? Thinking I will make 2. Thanks!

    1. Pati Jinich

      Apr 15

      So glad you enjoyed it, Melissa. You can keep it in the freezer and bring it up to room temp when ready to serve. And tell your friend hi from me!

  64. Chana

    Feb 18

    Is there anything we can substitute for the condensed milk?

    1. Pati

      Feb 20

      You might want to give this cake a try instead, Chana: https://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/

    2. Courtney T

      Apr 05

      If you have a dairy allergy, you can use sweetened condensed coconut milk. There are a few brands on the market and many Whole Foods carry it, in the baking section of the store.

  65. Bonnie

    Feb 04

    I made this cake and it was so easy. It came together as it did on Pati’s show! Its good warm and day after. Thank you Pati!

    1. Pati

      Feb 04

      Oh good to know…we never have any leftovers for the next day 😉

  66. Barb Muñoz

    Dec 31

    Wonderful cake! Made it the first time and could not find our springform pan so we put it in a deep 9 inch square pan. This was not ideal and made the cooking time longer, but the cake was still fantastic. Love the taste and consistency!

    1. Pati

      Dec 31

      I’m glad the other pan worked out and that you loved the taste and texture, Barb.

  67. Christine Schultz

    Dec 16

    Hello. I made the cake yesterday for a gathering and while it’s delicious and rich, mine took longer to bake than 40 minutes, and the center was the consistency of chocolate pudding. Followed the recipe…………..should I leave out the water, or cut down on the butter?

    1. Pati

      Dec 21

      Oh no that’s how it should be…it’s a super moist cake. And sometimes, some ovens take a bit longer or shorter than mine. I hope you enjoyed the cake, Christine!

  68. Cheryl

    Dec 09

    I made this today and it’s amazing! I followed the directions exactly as they were written and produced a cake that was so moist and delicious. The only change was that it took 50 minutes instead of 40 to be fully baked. I will definitely be making this again when my children come home for Christmas. I copied your presentation for a picture for my Instagram, Pati. After all, imitation is the sincerest form of flattery!

    1. Pati

      Dec 10

      So happy you enjoyed it Cheryl! Hope you all have a Merry Christmas.

  69. Gloria Vizzacchero

    Dec 09

    Hi Paty,
    Can I use dark chocolate instead of bittersweet?
    Toronto, ON
    Thanks

    1. Pati

      Dec 11

      Of course! Enjoy the cake, Gloria.

  70. Rosa Martinez

    Nov 02

    Anxious to make this for my husband, after watching your show. We do not like super sweets so I can just use the 1 can of 14 oz Condensed Milk and leave out the additional 1/4 Cup? I hate to be wasteful and be left with a partial can too. What can you suggest ? Is it ok to omit the additional 1/4 C?

    1. Pati

      Nov 07

      Go for it, Rosa! I hope your husband and you enjoy it.

      1. Rosa Martinez

        Nov 09

        Thank you for your prompt reply. I walked into the kitchen to find my husband had already made the cake for ME! He said he just modified the quantity of the other ingredients in order to use the one can. He said it was super easy to make and now his new favorite. It was amazing! The texture is different due to the almond flour and it is super moist, dense and delicate all at the same time. It tastes very light and super rich! We’ve been trying to figure out how to describe it because it is so different from other cakes, maybe pound cake but light and fluffy? It was not too sweet which is fantastic. We both LOVE it and highly recommend others to try this cake. We will definitely make it again, or should I say HE will make it again. I wish I could attach a photo it was so pretty, like yours! Gracias!

        1. Pati

          Nov 10

          That’s awesome that your husband made it for you, Rosa. I hope you both enjoy the recipe over and over again.

  71. Jennifer in Colorado

    Oct 26

    1 cup butter seems like a lot. When I make Nana Jose’s chocolate pecan cake it only calls for 1/4 cup butter – could you please confirm?

    1. Pati

      Oct 30

      Yes this recipe calls for 1 cup butter…but it’s worth it, Jennifer 😉

  72. Gloria

    Sep 23

    The cake is wonderful, I will definitely make it in a mixing bowl next time though. The only trouble I had was getting the flour mixed in, in the blender (a Vitamix, and quite powerful). Didn’t seem to hurt the cake at all, though, it cam3 out just great!

    1. Pati

      Oct 06

      Awesome! So glad you enjoyed it, Gloria.

  73. Rich Ducham

    Sep 23

    Great cake! Superbly moist and dense and, as a bonus, it’s gluten free!! I’ve made it in a springform pan, as cupcakes, and most recently in a bundt pan!! Wish I could post a pic!

    1. Pati

      Oct 03

      I wish I could see a pic, Rich…it all sounds YUM!

  74. Jan

    Sep 03

    Hi Pati!
    I am wondering if I could use a food processor instead of a blender to make this cake?

    1. Pati

      Sep 11

      Yes you can, Jan! Enjoy the cake.

  75. Evita

    Aug 07

    Hi Pati! I just want to say thank you for this recipe. I made it for my friend’s baby shower, (the dad-to-be is on a gluten-free diet). Everyone enjoyed the cake, and no one felt excluded. It was so so good.

    1. Pati

      Aug 07

      So happy to hear that, Evita! And tell your friend congrats.

  76. Francesca

    Jul 18

    How can you make this dairy free?

    1. Pati

      Jul 20

      You can also make my Nana Jose’s Flourless Chocolate Cake using vegan butter to have a diary free cake. https://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/

      1. Anonymous

        Jul 23

        Thank you

  77. Laurie

    Jul 07

    Saw it, made it, served it, ate it. Perfect. Thank you! What an easy, delicious cake. Can be eaten plain or dressed up with fruit and a cocoa chantilly cream, or a cream anglaise. C’est si bon! Merci!

    1. Pati

      Jul 09

      So awesome, Laurie! Thank you.

  78. Susan

    Jul 06

    I have a 10″ springform pan. Do I need to adjust the ingredients or could I use a different kind of baking pan?

    1. Pati

      Jul 06

      No a 10″ pan will work great too, Susan. Have fun!

  79. Carolyn

    Jun 26

    Amazing! Big chocolate flavor, not too sweet. We made it for my husbands 60th Birthday celebration and I wished I had 3 times the recipe because everyone wanted another piece!! Definately one of my go to cake recipes!😊

    1. Pati

      Jun 27

      Oh I hope your husband had a wonderful birthday! And I’m so happy to hear this is one of your go to cakes now.

  80. Anonymous

    Jun 18

    Awesome recipe I would highly recommend it. I will definitely make it again. Thanks

    1. Pati

      Jun 19

      Awesome!

  81. Sophia

    Jun 17

    Directions were easy to follow and the cake is delicious. Mine did sink in the middle, I think I moved it too soon. I will just have to try again and again…

    1. Pati

      Jun 18

      No worries about the sinking…it’s the nature of the cake 🙂 I’m so glad you enjoyed it, Sophia!

  82. Dana Owens

    May 13

    This cake is easy to make and so delicious. It’s my sweetheart’s favorite and most requested desert. We now call it the “boyfriend cake” !

    1. Pati

      May 14

      I love that…”boyfriend cake!” Thanks for sharing Dana.

  83. Hilda Y

    May 07

    Best cake ever thank you Pati

    1. Pati

      May 09

      Super!

  84. Marti Goss

    May 06

    Pati I watch your show all the time. Thank you for so many wonderful recipes!

    1. Pati

      May 07

      Thank YOU Marti for watching and trying the recipe.

  85. Paula Jones

    May 05

    I am going to the store now to pick up ingredients. Patti I watch you every time you are on PBS. I enjoy you and your family, thank you for sharing.

    1. Pati

      May 06

      Thank you for tuning in, Paula, and enjoy the cake!

  86. Judy Barr

    Apr 22

    I made this for desert tonight and it turned out great. Thanks for the recipe.

    1. Pati

      Apr 23

      Awesome!

  87. Suzanne

    Apr 18

    This cake was so wonderful. It was moist and perfect for my gluten free friend and family. Thank you Patti 😀

    1. Pati

      Apr 19

      Thank YOU Suzanne.

  88. Barbara

    Apr 14

    can regular flour be used in this recipe??? Thank you

    1. Pati

      Apr 16

      For this recipe, I recommend you use almond flour. If you can’t find it, ​you can make your own by adding slivered almonds to a blender and puree​ until smooth. Or here’s another chocolate cake you might also like: https://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/

  89. Joy

    Apr 14

    I love, love, love this cake. I use strawberries, or raspberries at the base and whipped cream on the side. Why, oh why does it collapse?

    1. Pati

      Apr 16

      Yum! As for the collapsing…it is this cake’s nature.

      1. Sophia

        Jun 17

        Good to know I didn’t do something wrong. Thank you!!

  90. Katherine

    Apr 08

    This is the third time I’ve made this moist and delicious cake. Everyone loves it. Serve it with whipped cream. Perfect.
    No more blender (the old Waring wore out), so I make it in the old Mixmaster (just like Mom’s). I use the small bowl for the eggs and milk, then go to the large bowl to add the chocolate and flour. Works perfectly. My oven is slow so it takes an hour. It always caves in, but I thought that was to be expected! It still looks and tastes great. I got the almond flour at Trader Joe’s. I can’t wait to substitute espresso for the water as others did. And to try the flourless almond and porto cake you mentioned. I’ve also made Nana’s Flourless Chocolate Pecan, but substituted ground walnuts that I had on hand, and that was also a success and less complicated, so good when time is short. Thanks for your sweet and inspiring show, and great recipes.

    1. Pati

      Apr 10

      Katherine, I’m so happy you are loving this cake!

  91. Ana Tyson

    Apr 04

    I make this cake with coconut cream and blue agave instead of condensed milk. I top it with homemade chocolate and coconut milk pudding. I never thought it would become one of my kids favorite cake. I also add 1 tsp of instant coffee. So good. Thank you Pati. I am Colombian and my husband is Mexican, my kids areAmerican. Everybody loves it.

    1. Pati

      Apr 05

      Ana, that’s so wonderful that you made the cake your own and that it is one of your kids’ favorite cakes 🙂

    2. Francesca

      Jul 18

      How much coconut cream and agave did you use? My daughter is gluten and dairy free so I’d love to make this for her
      Thanks

  92. Dave

    Mar 09

    It looked beautiful coming out of the oven, but when it cooled it collapsed to 1/3 of the height. Don’t know what I did wrong, but I’m sure it will taste good!

    1. Pati

      Mar 12

      That’s ok…and I hope you enjoy it!

  93. David Reichel

    Mar 03

    Made this cake twice and it is becoming a favorite, especially topped with fresh berries and confectioners sugar. And fun to make!

    1. Pati

      Mar 05

      Oh awesome…thank you so much David!

  94. Piper

    Feb 24

    What a wonderful cake! My family loves it “as-is” but when guests come over, I top it with fruit and a little whipped cream for a special dessert! Thank you, Pati!

    1. Pati

      Feb 26

      Thank you, Piper!

  95. Katie

    Feb 24

    Pati
    I made this as a birthday cake and everyone raved! It was so light, not too sweet and the chocolate is so comforting. I paired it with fresh whipped cream and raspberries. It was delicate and better yet, for a celiac like me it was gluten free! Thank for a wonderful recipe that will be a staple for my friends and family. Thank you for sharing your passion!

    1. Pati

      Feb 26

      Thank YOU Katie.

  96. Doris

    Feb 23

    Hi Pati,
    I don’t have almond flour. Could I use all-purpose flour instead. If so, do I have to adjust the amount?
    Thanks,

    1. Pati

      Feb 26

      I recommend you use almond flour. If you can’t find it, ​you can add slivered almonds to a blender and puree​ until smooth. Or here’s another chocolate cake you might also like: https://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/

  97. octabio + estella + francisco + maggie

    Feb 18

    Hi Pati, (and all fellow comment readers)
    I have made this awesome cake twice and loved it each time. It’s now my kids favorite dessert. Perhaps my experience might be helpful for your some of your visitors who look to the comments for extra info. I do not have a springform pan, nor a blender. I just used my 9.5″ pie pan and poured (and baked) the remainder in a small pyrex dish (it will cook a little faster). I used my handheld mixer instead of the blender, perhaps I’m missing something in texture. I’ll never know and it doesn’t matter since it tastes so good. The smaller batch was frozen and then pulled out the freezer, warmed up in the oven and served as a surprise dessert in the middle of the week!
    The second time I made this, I added cinnamon and instead of water, I added strong coffee. So good.
    Thanks again.

    1. Pati

      Feb 19

      I’m so glad you made the recipe your own…and thank you for sharing your experience with making it. Say hi to your kids for me!

  98. Gail

    Feb 05

    The cake is delicious but mine came out liquid after 40 minutes of baking. I’ve made it twice and left it in the oven an hour.
    Anyone else have this experience?

    1. Pati

      Feb 06

      Sometimes it just takes a little more time 🙂 But I’m so glad you liked the cake!

  99. Debbie Johnson

    Feb 05

    It was delicious! Will make it again and good for a gluten free diet!

    1. Pati

      Feb 05

      Super!

  100. Nathalia Aldana

    Feb 01

    I’ve made it twice already. It became our favorite dessert. Thank you!!

    1. Pati

      Feb 02

      Awesome!!!

  101. Pearly

    Jan 30

    Hi Pati,

    Made this cake today and it was moist and delicious, not sweet as I was expecting it to be. The bittersweet chocolate toned the sweetness and it was yum! It did sink down, leaving a raised edge once I took it out of the oven and and while it was cooling in the pan. But it did not affect the taste:)

    Thanks for yet another awesome recipe.

    1. Pati

      Jan 30

      Thank YOU Pearly!

  102. Ernie and Pilar

    Jan 28

    We made this tonight and it is amazing!

    1. Pati

      Jan 29

      Yay!!!

  103. Caren Barnes

    Jan 28

    Hi, just mixed up the almond cake. I found my blender was not large enough. Could you tell me the cup size of your blender? Mine is only a 7 cup.

    1. Pati

      Jan 31

      ​Oh, you can do it in batches. I do have a big jar, which holds 8 cups. ​

    2. Mary ills

      Feb 14

      Mine is small too. I was able to just barely combine the liquid ingredients in it, then I switched to a bowl for the final steps.

  104. Mary.

    Jan 26

    I made the almond chocolate cake and it is delicious. My husband is crazy about it. It is even better the next day. Thanks for the recipe. We love you and your show.

    1. Pati

      Jan 29

      Oh thank you so much Mary (and say hi to your husband)!

  105. B Robinson

    Jan 24

    I just made the almond cake and yes it is very good. I like the almond flour aspect (texture) of the cake.

    1. Pati

      Jan 25

      So happy to hear that B!

  106. Deborah Campbell

    Jan 24

    DO NOT put this in a 9 inch pan. I did and it bubbled over in my oven!! I pulled it out, mixed the baked parts into the unbaked batter and put it in an 11inch pan which seemed like a better fit. Sill waiting for it to come out of the oven to see if I have a cake to take to a gathering.

    1. Pati

      Jan 24

      Sorry to hear the 9″ pan didn’t work for you… But I hope you enjoy it!

      1. Deborah Campbell

        Jan 24

        I realized what I did wrong. I put the batter in a 9-inch cake pan, not a 9-inch springform pan, which is deeper. I knew a marvelous cook like you couldn’t make a big mistake in a recipe! Hug those sweet boys for me!

  107. Otto

    Jan 19

    Pati,saw your excellent show last night, and today me and my daughter made the Chocolate Leche Cake, recipe works perfect! cake amazing, I wish I can attach a picture here, so you can see, a real hit for dessert tonight after dinner!

    Gracias
    Otto

    1. Pati

      Jan 22

      OH so happy to hear it was a hit!!

  108. Patrick Burns

    Jan 07

    Can’t wait to make this tonight.

    1. Pati

      Jan 08

      Yay!

  109. Alexandra

    Dec 26

    Pati,
    This Almond and Chocolate Leche Cake was absolutely moist, rich and delicious served with a little whipped cream on the side. This was my Christmas dessert this year along with homemade cookies. This recipe required ingredients I had never used before like sweetened condensed milk and almond flour. I was very excited to try this because my adult daughter has issues with gluten and there are very few cakes she can enjoy-this was an absolute winner. My 5 year old twin grandchildren loved it.
    This cake will become a staple in my repetoire. The other recipe of yours that my family loves is your Chop Chop Salad that I serve in the summer along with tortilla chips. Thank you for your delicious food. I really enjoy your show especially when you travel and feature the food of other places.

    1. Pati

      Dec 26

      I’m so glad the whole family loved it! Also here is another flourless cake…you all might enjoy https://patijinich.com/pati_2020/recipe/flourless-almond-and-porto-cake/

  110. Pat

    Dec 24

    Made this for Noche Buena. It came out great. Looking forward to tasting it tonIght. Key is to follow recipe exactly. Also whole foods has almond flour for those that can’t find.

    1. Pati

      Dec 26

      So glad you liked it Pat!

  111. Taylor

    Dec 24

    Love this recipe! How to do suggest storing if I am making it for the next day?

    Thank you!

    1. Pati

      Dec 28

      You can keep it in the fridge or even the freezer and bring it up to room temp when ready to serve.

  112. Lauren and Janet

    Dec 24

    Hi Patti . I am making this cake tonight for Noche Buena. Thank you for the recipe. May you and your family have a blessed Merry Christmas.

    1. Pati

      Dec 26

      Thank you, you too Lauren and Janet!

  113. Pedro

    Dec 17

    Two questions:
    Did you butter the parchment paper after placing it in the pan, and did you let the cake cool completely before removing the ring or release it sooner? I don’t recall what you did on your show, and I am hoping to make it for Christmas Day. Thank you.

    1. Pati

      Jan 08

      Butter the entire pan and then cover bottom with parchment paper, no need to butter the paper. And yes, please let the cake cool completely before releasing. Sorry I am responding after Christmas but just saw your message!

  114. Barb

    Dec 16

    My family is having our Christmas celebration today and I sat down for a few minutes after prepping for. 4:00 am – 6:45 am (doing brunch) turned on tv and saw your show with this recipe. Since I’ve never had a springform pan, I jumped in my hubbys truck, drove a half hour in the snow to buy one and gather a couple of the ingredients to make this cake! I can’t wait to try it…very excited simple it has almost no added sugar! 🤞

    1. Pati

      Dec 21

      Oh I hope you and your family loved it!

  115. Margaret

    Dec 09

    Hi Pati,
    I made the cake today. it was rising fine and then at the end collapsed in the middle. it’s dry on the bottom and at the top, but wet in the middle. is this normal?

    1. Pati

      Dec 15

      Oh yes it’s super moist cake!

  116. Carolyn

    Dec 09

    Hi, can I substitute regular flour instead of the almond flour?
    Thanks!

    1. Pati

      Dec 15

      I recommend you use almond flour…and if you can’t find it ​you can add slivered almonds or pecans to the blender and let them all puree​ until smooth.

  117. Jazmine

    Dec 06

    I’m so making this cake. Made my mouth watery.

    1. Pati

      Dec 07

      Enjoy the cake, Jazmine!

  118. Cassie

    Nov 22

    I made this cake today, very easy and delicious for someone like me who doesn’t bake. Love how you use the blender not mixer. Unfortunately my cake fell apart because the pan was not well greased but still delicious. Thank you

    1. Pati

      Nov 27

      I’m sorry it fell apart…but still tasted good 🙂

  119. Connie

    Nov 22

    My cake cracked on top, but as it’s cooling it seems to be “forgiving.” I think once it’s cooled and I top it with sugar it will be perfect. And my kitchen smells wonderful.

    1. Pati

      Nov 27

      Oh yes…it’s a very forgiving cake!

  120. Connie

    Nov 22

    I checked my cake to see if it was done, but the toothpick came out wet. Put it back in for three minutes. Seems to be done now, but there’s a big crack across the top.

    1. Pati

      Nov 30

      Don’t worry about the cracks…the powdered sugar will cover them 🙂

  121. Connie

    Nov 22

    I was so excited to see this cake made on television last week and will be making it later today for Thanksgiving dinner. With so many other dishes to prepare I don’t have lots of time for fussy desserts. Also, after such a big dinner, I just don’t appreciate cakes with lots of fillings and icings. With the pie we are also serving, I think this cake will be a simple, elegant choice.

    I really enjoy your show. The one in which you made this cake was very special to me. In my southern family food was not just about eating, it was about being together and enjoying preparing meals. Many of those family members are gone now and my own family has scattered across the country. We all have kitchen tools, pans and bowls that belonged to our mothers, aunts and grandmothers and use many of their recipes. Thanks to technology, even when we aren’t together, we still share the dishes we prepare online.

    Thank you and Happy Thanksgiving.

    1. Pati

      Nov 22

      Thank you for sharing this Connie! I hope you have a very Happy Thanksgiving and share lots of dishes with your family both in person and online 🙂

  122. Jenny

    Nov 21

    This looked so delicious I had to try it, but for some reason it like bubbled over in the oven and got everywhere. I used a springform pan and followed the directions. However I did use sour cream as an egg substitute. Not sure what to make of it. Otherwise it tastes great.

    1. Pati

      Dec 01

      ​Oh no… that is an important substitution. Are you allergic to eggs?​

  123. Gale

    Nov 12

    Can this cake be frozen?

    1. Pati

      Nov 20

      Absolutely! When you are ready to eat it, just bring to room temperature to serve.

  124. Deanna

    Nov 09

    Where can I see the video for this recipe?

    1. Pati

      Nov 14

      Oh this episode is currently airing…

  125. Tim

    Nov 04

    I also saw Patti make this not too long ago. It looked so moist and chocolatey and straight-forward to make that I had to try it. Plus anything with sweetened condensed milk is tops on the list. This really was simple and delicious, the perfect combination and a real crowd pleaser. Plus, it’s gluten free if you have a dietary need. Definitely keeping this on the go-to recipe list!

    1. Pati

      Nov 07

      Oh yes sweetened condensed milk is amazing!

  126. Chet

    Oct 30

    I saw Pati’s Mexican Kitchen this past Saturday and I just had to make this cake it seem so simple to make, and it was! This is a wonderful cake! it’s going on my gluten-free list. My family thinks this is the best chocolate cake ever and I have to agree with them especially because there is no wheat in this cake and it’s a very moist cake too!!!!

    1. Pati

      Oct 30

      Super!!!

  127. Don

    Oct 29

    Pati
    Made this per instructions but it came up real high above the edge of the cake pan. Top cracked.
    Cake was light and fluffy and moist, but not almost wet.
    What did I do wrong? Was I supposed to use a springform pan with high sides?

    1. Pati

      Oct 31

      ​A Springform pan works best. And fluffy and moist is perfect!

  128. Edith Rae Brown

    Oct 28

    Looks absolutely delicious and can’t wait to make it. I wish I could have reached into the TV and had a slice.

    1. Pati

      Oct 30

      Hahaha…I wish that was possible :).

  129. Ivan

    Oct 28

    This cake, moist and delicious, was a perfect base for topping it . with a pumpkin mousse and whipped cream, for my Halloween party! Thank you for this incredible Pastel de Almendras 😉

    1. Pati

      Oct 30

      I’m so glad you enjoyed it and made it your own, Ivan!

  130. Lisa

    Oct 26

    I had to bake mine an extra 10 minutes as it was almost still liquid in the middle. Once it was done it fell. It looked pitiful. Major fail and a big disappointment.

    1. Pati

      Oct 31

      ​Oh I am so sorry this happened!

  131. Christina ollerbides

    Oct 23

    I made it but the bottom was a tad burnt, don’t know what I did wrong. But it was still delioush. I love your show

    1. Pati

      Oct 31

      ​Hm, then next time try leaving it in the oven a few minutes less.

  132. Tamara

    Oct 22

    The texture was different than anything I have had before but I really enjoyed it. I appreciated the simple recipe. It turned out great on my first try!

    1. Pati

      Oct 27

      Yay!

  133. Sam

    Oct 18

    Cant get almond flour where i live all they have is all purpose and self rising flour. Can u use all purpose instead of almond flour?

    1. Pati

      Oct 31

      ​You know what you can do? You can add slivered almonds or pecans to the blender and let them all puree​ until smooth. Works great as well!

  134. Melissa

    Oct 16

    Any way to make without scm?

    1. Pati

      Nov 14

      For this cake the SCM is key. Won’t you try Nana Jose’s Chocolate Pecan Cake, which is similar and doesn’t have the SCM: https://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/

  135. Erma

    Oct 15

    Started watching your shows and love when you go into the cities…we have so much cultural history to offer. Looking forward to trying your cake but wondering have you ever added sliced almonds into cake batter…what do you think. Keep doing the fantastic job you do…so looking forward to your next show. Bendiciones Muneca…gracias!

    1. Pati

      Oct 31

      ​The thing is that since this is a flourless cake, it needs the ground almonds or almond flour. You can also add sliced almonds as an extra touch though…

  136. Susi

    Sep 26

    So curious about the texture of this Pastel de Almendras! It turned out beautifully, but it tastes more like a mousse than a cake. I guess I was anticipating something more like the flourless chocolate cake that is served at Tacubaya in Berkeley,California.
    I would be interested to hear about the experiences of others who have tried the recipe.

    Love your show, which I discovered ‘por puritita casualidad’ on KQED. I hope Pati’s Mexican Kitchen will become a regular offering in the San Francisco Bay Area.

    Susi

    1. Pati

      Sep 28

      Oh yes, it is a super moist cake! Thank you so much for tuning into my series and letting me into your home Susi.

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