Almond and Chocolate Leche Cake

Almond and Chocolate Leche Cake

Pastel de Almendras y Chocolate de Leche
10 servings
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: almonds, cake, Chocolate, Sweetened Condensed Milk
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Almond and Chocolate Leche Cake recipe from Pati's Mexican Table Season 6, Episode 6 “Women of Oaxaca"


  • 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.

282 comments on “Almond and Chocolate Leche Cake

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  1. 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.

  2. 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?

  3. 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?

    1. 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!

  4. 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💕

  5. 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. 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!

    1. 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. 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.

  6. 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. 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 😉

  7. 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. 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!

  8. 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. 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!

  9. 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.

  10. 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!

  11. 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. 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 🙂 🙂

  12. 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. 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.

  13. 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!

  14. 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.

  15. 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. 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 🙂

  16. 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.

  17. 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. 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!

  18. 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. 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!

  19. 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.

  20. 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.

  21. 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. 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!

  22. 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. 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!

  23. 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 🙂

  24. 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. 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.

  25. 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.

  26. 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!!!!!!

  27. 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

  28. 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.

  29. 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.

  30. 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. 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.

  31. 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!

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

  33. 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!

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

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

  36. 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.

  37. 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!

  38. 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!

  39. 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!

  40. Hi Pati,
    I have a dilemma. Cake is baked and it looks great 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?

  41. 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!

  42. 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 make it moist cake..not overly wet? I watch your show all the time..Mexico is beautiful.

      1. 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.

  43. 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!

  44. 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.

  45. 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!

  46. 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. 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!

    1. 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.

  47. 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!

  48. 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!

  49. 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. 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!

  50. 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!

  51. 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. 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!

  52. 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?

  53. 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!

  54. 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!

  55. 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.

  56. 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!

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

  58. 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. 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.

  59. 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…

  60. 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” !

  61. 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.

  62. 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?

  63. 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.

  64. 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. 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

  65. 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!

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

  67. 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!

  68. 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!

  69. 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.

  70. 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?

  71. 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.

  72. 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. 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.

  73. 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.

  74. 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. 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!

  75. 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!


  76. 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.

  77. 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.

  78. 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.

  79. 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. 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!

  80. 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! 🤞

  81. 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. 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.

  82. 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

  83. 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.

  84. 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.

  85. 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. 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 🙂

  86. 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.

  87. 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!

  88. 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!!!!

  89. 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?

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

  91. 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 😉

  92. 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.

  93. 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

  94. 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!

  95. 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. ​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!

  96. 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. ​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…

  97. 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.