Chocolate and Almond Cake
Pastel de Chocolate y Almendras
Recipe Yield
10 servings
Cooking time
50 minutes
Rate this recipe
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
360comments inChocolate and Almond Cake
Susan McCamish
Oct 09
Pati, thank you so much for this recipe… my Mum in Law utterly loves it and watching her face light up when she sees what I have brought her.. amazing.
Your TV show Pati’s Mexican Table has been showing this winter and I utterly love it. Here is Australia it is rather hard to find Mexican ingredients, but you always suggest other ingredients if you think some will be hard to find.
Please keep making beautiful food and come visit Australia. 🙂
Pati Jinich
Oct 13
Aw, thanks so much for sharing Susan, gracias! Big, big hugs to you, your MIL and all the family 🙂
Gayle Franklin
Aug 13
On the show we saw, you added coffee?
Pati Jinich
Aug 19
No Gayle, what I added was a quarter cup of boiling water 😉
Anonymous
Aug 05
Delicious. In Canada our sweetened condensed milk is in smaller cans. I converted and measured out and it is just shy of 2 cans here – so I went for it and used 2 cans. I also used 6 oz of 70% Bakers chocolate.
So yummy Pati. Keeping this one in the books! Thanks for sharing.
Pati Jinich
Aug 18
So happy to hear you liked it!
Anonymous
Jun 09
The only thing I can bake with ease and it tastes absolutely amazing
Pati Jinich
Jun 10
So happy to hear you liked it 😉
William
Jun 08
Mouth is watering just reading the recipe after seeing Pati make this on TV
Pati Jinich
Jun 10
Yay!
Martin Hopkins
Jun 01
It was amazing, not overly sweet and it was velvety rich. I did have to cook it an additional ten minutes to get from wet to moist.
Fantastic!!!
Pati Jinich
Jun 02
So happy to hear you liked it Martin! And yes, depending on the altitude, different ovens and other conditions, sometimes the baking times are different 😉
Lisa Leach
Mar 31
It was a hit today at Easter supper! My daughter was just diagnosed lactose intolerant, so we subbed the butter with olive oil butter and used coconut condensed milk. So rich and chocolatey! Thank you
Pati Jinich
Apr 10
Thanks so much for sharing your subs Lisa, so happy to hear this cake was a success!
Deborah
Oct 10
Any ideas for substitute of the sweetened condensed milk to make the cake without dairy? My daughter can’t eat dairy or gluten.
Pati Jinich
Oct 10
I think coconut cream might work Deborah 😉
Pauline Snow
Jun 20
They sell a sweetened condensed coconut milk too
Pati Jinich
Jul 04
😉
Jess
Sep 24
I substituted pecans for the almonds as I didn’t have any almond flour or almonds. I ground the pecans into a course meal in my blender. I also used a variety of chocolate. Semisweet chocolate chips made up the majority of it with 1 ounce of unsweetened chocolate and about a half ounce of Mexican hot chocolate tablets helping out. It was delicious. I will definitely be making this one again.
Pati Jinich
Oct 10
Good job, sounds delicious Jess!
Amy
Sep 20
How long do you let it cool before taking the springform off?
Pati Jinich
Oct 05
At least 45 minutes Amy 😉
Celia
Feb 17
I substituted the almond flour with regular flour and added half a tsp of almond extract. My cake has more of a pound cake texture. I did bake for about 55 minutes because the toothpick was wet and the top cracked open. Did I bake too long? The cake is really good! Will try making it again.
Pati Jinich
Mar 08
Yes Celia, most likely you overbaked this cake. It is actually supposed to be moist and gooey; if the top cracks a bit is perfectly fine!
Phyllis F
Feb 08
Do I need the extra 1/4 C sweetened condensed milk? I assume this means I have to open a whole new can for the 1/4 C.
Pati Jinich
Mar 13
You are right 😉 Just do it with one can.
Anonymous
Apr 04
You can use the rest in your coffee. It’s delicious!
Sandra
Jun 22
Hi, I watch your show, made your cake and tried it out on my friends, one of which is from Mexico, and she raved. She and you are exposing me to the wonderful Mexican culture through food. I still can’t believe it’s all done in the blinder and I did it!
Go easy, Sandra
Pati Jinich
Jun 22
So glad you and your friends enjoy this cake Sandra, so easy and yummy, right?
Sandy Meneses
Apr 08
Patti, can you freeze the cake?
Pati Jinich
Apr 12
You could if you wish and if you get any leftovers, haha! Enjoy this cake Sandy 😉
Jacky Forgan
Mar 07
My family loved it 🙂
Pati Jinich
Mar 08
Very glad to hear, yay!
Mona
Jun 18
I have made this cake so many times and is a big hit every single time. Thanks for a great recipe.
Cynthia Castillo
Jan 30
So delicious and easy! My new fav chocolate cake! Love your show
Pati Jinich
Feb 07
Thanks so much Cynthia, glad you liked the cake 😉
Lailah Martinez
Mar 13
Hi tia it’s Lailah and I made the cake and it’s soo good
Kyt B
Dec 15
Absolutely delicious, thank you!
Pati Jinich
Dec 26
My pleasure 🙂
Sylvia
Nov 28
Very good cake, I made it in Thanksgiving Day and everyone like it,
so much, ! that my guests wanted to eat more!
Pati Jinich
Dec 28
So happy you and your friends enjoyed this cake, thanks Sylvia!
Jose Luis
Nov 20
So easy to make!!
Love it. Just made it and it came out great.
Pati Jinich
Dec 28
Yay, so happy to read this, gracias Jose Luis 🙂
Bruce Peters
Nov 07
This was phenomenal! I’m gluten free and this was sooooo good even if you aren’t. My suggestion, let it sit till cool, it’s so moist in the middle, the flavor is smoother and better than when it was hot. It did take 60 min to cook, could be my over though. Just awesome and I can’t wait to make another recipe from Pati! Thank you so much?
Pati Jinich
Jan 04
Very happy to read your comment Bruce, thanks for giving this recipe a chance!
Sandy
Jun 11
I have made lots of Patti’s recipes and they are super.
I can’t get all of the ingredients on some recipes so I substitute for other ingredients.
Luis Santos
Oct 14
Both my wife and I love your show, very well done
Pati Jinich
Nov 08
Thanks so much Luis, hugs to both of you!
Tina
Oct 13
Can you make this a day or two ahead?
Pati Jinich
Oct 29
Absolutely Tina! Go ahead and enjoy it 🙂
Kathy Dunn
Sep 26
Delicious! Book club loved the cake! Felt weird to do it in a blender but it worked with some extra mixing.
Pati Jinich
Sep 27
Yay, thanks Kathy 😉
Sarah P.
Sep 05
First of all, Pati, my hubby and I LOVE your show! I made this today and it was absolutely delicious! Instead of powdered sugar, however, I served it with a side of whipped cream and shaved some dark chocolate over the top.
Pati Jinich
Oct 03
Great idea Sarah, yummy! Un abrazo to both of you 🙂
Tammy Pruett
Aug 12
I made this the first time using part almond flour and part ground almonds. I made it tonight using only almonds that I ground in the food processor. I should have ground them finer – it took app 20 mins more baking time but the taste is still great!
Pati Jinich
Aug 14
Awesome, thanks for sharing Tammy 🙂
Dianne
Jul 08
Would this work with almond meal (ground almonds) instead of flour?
Pati Jinich
Jul 25
I am pretty sure it will Dianne, enjoy 🙂
ceci
Jul 01
I have made this cake several times. When you take a bite you think you are in a very exclusive restaurant having a fine piece of pastry. I add a teaspoon of almond extract.
Pati Jinich
Jul 04
Aw, that is so kind of you, thanks Ceci!
Cathy
May 03
I made this cake and it was absolutely delicious. I have never baked with almond flour before and was surprised as how moist and lumpy it was. Do you measure the almond flour in a measuring cup like traditional flour or do you weigh it? I noticed when I weighed it there seemed to be substantially more flour than when I put it in the measuring cup. Just wondering for the future as I definitely will make this again. It was a huge hit.
Pati Jinich
May 07
So happy you liked the cake Cathy, yay! I just measure the flour with a measuring cup 😉
Liz
Apr 18
And now I’ve read the comments and see what to do regarding the additional 1/4 cup of Sweetened Condensed Milk. Perhaps I already knew this and simply wanted to say aloha from Maui! We so enjoy your joke de vivre, Pati!
Pati Jinich
Apr 25
Aloha Liz! Thanks for keeping in touch 🙂
Liz
Apr 18
Both my husband and I love Saturday afternoons as that’s when we gather to watch your show. Your most recent book was a birthday gift for him! My question is can I get away with using only one 14 ounce can of Sweetened Condensed Milk (omitting the additional 1/4 C). I’m thinking that small, additional amount won’t even be missed. Have you ever tried it?
Pati Jinich
Apr 25
Have not tried it Liz, but I also don’t think it is absolutely necessary. Let me know how it comes out if you go for it 😉
Michelle SanMiguel
Jul 04
Made this today for 4th of July! 🇺🇸 Second time making this delicious cake. I’m
Gonna top it with fresh blueberries and strawberries then dust powdered sugar on top! 😋 Thank you, Pati for sharing your delicious recipes! I’m a fan!
Pati Jinich
Jul 14
Thanks so much Michelle, hope you are having a lovely day!
Jim
Mar 20
You have done a wonderful job of inventing desserts of chocolate that are gluten free. Thank you, sincerely!
Pati Jinich
Mar 20
Glad you are able to enjoy them Jim 🙂
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.
Pati Jinich
Mar 20
So glad the cake was a hit Faylene (lovely name BTW). Happy Birthday!
Jennifer Eck
Feb 16
Made this last night!! Soooo delicious!!
Pati Jinich
Feb 20
So glad you liked it Jennifer 😉
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.
Pati Jinich
Feb 15
Thanks so much for sharing this with me Susan, love it! A big hug to you and your friends 😉
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.
Pati Jinich
Jan 17
Thanks to you Barbara for making it your own, yummy 😉
Lora
Dec 05
Made this cake last night for a meal with friends it was delicious and everyone loved it. Thank-you Pati!
Pati Jinich
Dec 06
Thanks to you Lora, glad it was a hit 😉
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?
Pati Jinich
Dec 02
If it is not undercooked, it is normal that it drops just a bit in the center Barbara, no worries 😉
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
Pati Jinich
Dec 02
Of course Guy, a mixer works as well 😉
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 ?
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!
David Renaud
Nov 05
This looks really good. Can I eat this cake on a keto diet??!
Pati Jinich
Nov 06
Well David, is made with almond flour which is super keto friendly, enjoy!
Bebe
Oct 28
Hi Pati! 🙂
I cant see the amount of condensed Milk in the recepie. Can U write this for me? 🙂
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! http://patijinich.com/pati_2020/almond-and-chocolate-leche-cake/
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💕
Pati Jinich
Oct 04
Thanks so much Payal for tuning in! Very happy to read you liked this cake. Love to India 😉
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.
Pati Jinich
Jul 28
Aw, you are way too kind Misty, happy to be helpful! Hugs to you and your husband 🙂
Delie
Jul 09
Is the springform necessary for baking this cake?
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!
Robbie
Jun 26
On the show you put pecans in the blender but I seen no almond flour , did the pecans replace almond flour??
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 😉
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.
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?
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 😉
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.
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!
Kimberly
Aug 12
Well said! I agree! We have been rewatching them also!
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)
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!
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.
Pati Jinich
May 23
Oh Annette, sorry to hear this! Next time it will be perfect, don’t give up 😉
Laura Hernandez
Apr 18
Hi Pati,
Im about to make this cake
Love your show and your recipes!!
What is jujus real name?
Pati Jinich
Apr 19
Awesome Laura, you are going to love it! His name is Julian 😉
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!
Pati Jinich
Apr 06
Thank you guys, glad to hear you are having fun with the kids. Stay safe you too 😉
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.
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 🙂 🙂
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?
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.
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!
Pati Jinich
Feb 22
SO glad to hear you guys liked it!
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.
Pati Jinich
Feb 22
Thanks Richard for the kind words! I think pairing this cake with fresh fruit is really genius 😉
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…
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 🙂
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.
Pati Jinich
Feb 15
Well done Patsy, so glad to hear your husband was a fan 😉
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!
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!
Teresa Tate
Feb 13
Based on an earlier comment, will the recipe not work, if I don’t have a highend blender?
Pati Jinich
Feb 15
Not at all Teresa, this recipe will work with any basic blender, go for it!
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?
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!
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.
Pati Jinich
Feb 18
Food processor should work Bob. Thanks for giving this recipe a try 😉
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.
Pati Jinich
Feb 18
Sure enough Tina, use your mixer with confidence 😉
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!
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!
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!
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!
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 🙂
Pati Jinich
Jan 18
Awesome! You can also give this flourless cake a try, Gina: http://patijinich.com/pati_2020/flourless-almond-and-porto-cake/
Rose Victory
Jan 05
Can coconut milk or flakes be used to add another layer of flavor?
Pati Jinich
Jan 06
Go for it, Rose!
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?
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.
Liz
Apr 18
Alyssa, if you haven’t tried yet, this cake freezes well. I have found most cakes do. It allows you some flexibility in cooking and entertaining. Good luck!
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.
Pati Jinich
Dec 18
That’s great that it’s a crowd pleaser, Rosalie!
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!!!!!!
Pati Jinich
Dec 05
😄
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
Pati Jinich
Nov 26
I’m so glad the whole family loved it, Amber.
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.
Pati Jinich
Nov 13
So glad it is a go-to recipe, JS!
Annette
May 23
I should have read comments before, just ran to the store mid recipe.
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.
Pati Jinich
Oct 21
Oh what a great description, Carissa! Thank you.
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.
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.
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!
Pati Jinich
Sep 03
Thank YOU for giving it a try, KB!
Ofelia R
Aug 20
Whole family loves this cake easy and quick and delicious especially with vanilla ice cream.
Pati Jinich
Aug 22
So happy to hear this, Ofelia!
Amy Nadeau
Jul 22
This cake is fabulous and so moist. Simple ingredients and quick to put together. Decadent chocolate flavor. I Love it.
Pati Jinich
Jul 23
Love that you love it, Amy!
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!
Pati Jinich
Jul 08
Oh for sure you will need to make 4-5 the next time, Elaine 😉.
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!
Pati Jinich
Jun 17
So happy it is a new favorite, Olga!
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!
Pati Jinich
May 24
Oh I’m not sure…give it a try. Or you can also give this recipe a try: http://patijinich.com/pati_2020/nana-joses-flourless-chocolate-pecan-cake/ Tell your mom Happy Birthday!
Noelle
Jun 05
Thank you so much!
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!!
Pati Jinich
Apr 07
Great suggestion Margaret, thanks so much 😉
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!
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!
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.
Pati Jinich
May 10
I don’t track the nutritional information…but I’m so glad you enjoyed the cake, BJ!
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!
Pati Jinich
May 10
Go for it, Scott! And say hi to your mom for me.
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!
Pati Jinich
Apr 27
Oh no! But I love that your mother-in-law loved it, Joel.
Emily
Apr 22
Hello, I made this cake yesterday and it turned out great! thanks Pati!
Pati Jinich
Apr 23
Super!
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!
Pati Jinich
Apr 23
Thank you guys for tuning in, Marilyn! I use butter and line the bottom with parchment paper.
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?
Pati Jinich
Apr 22
You can serve it off the bottom…it is still super yum either way, Karen!
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!
Pati Jinich
Apr 22
Awesome, Adina!
Shannan
Apr 20
Can you substitute AP flour in this recipe?
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: http://patijinich.com/pati_2020/jujus_chocolate_birthday_cake/
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.
Pati Jinich
Apr 20
Hmmm…you might want to give this recipe a try, Tamara: http://patijinich.com/pati_2020/nana-joses-flourless-chocolate-pecan-cake/
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.
Pati Jinich
May 02
Phenomenal!
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!
Pati Jinich
Apr 17
That is so awesome that you made a ramekin on the side…great idea, Christine!
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.
Pati Jinich
Apr 17
That’s a great idea, Jeff. Thank you for sharing.
Patti
Apr 16
Wonderful cake, i put 1/2cup water, and had to bake it longer. But still good.
Pati Jinich
Apr 17
I’m happy to hear you enjoyed the cake, Patti.
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!
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! 😄
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!
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!
Chana
Feb 18
Is there anything we can substitute for the condensed milk?
Pati
Feb 20
You might want to give this cake a try instead, Chana: http://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/
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.
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!
Pati
Feb 04
Oh good to know…we never have any leftovers for the next day 😉
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!
Pati
Dec 31
I’m glad the other pan worked out and that you loved the taste and texture, Barb.
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?
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!
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!
Pati
Dec 10
So happy you enjoyed it Cheryl! Hope you all have a Merry Christmas.
Gloria Vizzacchero
Dec 09
Hi Paty,
Can I use dark chocolate instead of bittersweet?
Toronto, ON
Thanks
Pati
Dec 11
Of course! Enjoy the cake, Gloria.
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?
Pati
Nov 07
Go for it, Rosa! I hope your husband and you enjoy it.
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!
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.
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?
Pati
Oct 30
Yes this recipe calls for 1 cup butter…but it’s worth it, Jennifer 😉
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!
Pati
Oct 06
Awesome! So glad you enjoyed it, Gloria.
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!
Pati
Oct 03
I wish I could see a pic, Rich…it all sounds YUM!
Jan
Sep 03
Hi Pati!
I am wondering if I could use a food processor instead of a blender to make this cake?
Pati
Sep 11
Yes you can, Jan! Enjoy the cake.
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.
Pati
Aug 07
So happy to hear that, Evita! And tell your friend congrats.
Francesca
Jul 18
How can you make this dairy free?
Pati
Jul 20
You can also make my Nana Jose’s Flourless Chocolate Cake using vegan butter to have a diary free cake. http://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/
Anonymous
Jul 23
Thank you
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!
Pati
Jul 09
So awesome, Laurie! Thank you.
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?
Pati
Jul 06
No a 10″ pan will work great too, Susan. Have fun!
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!😊
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.
Anonymous
Jun 18
Awesome recipe I would highly recommend it. I will definitely make it again. Thanks
Pati
Jun 19
Awesome!
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…
Pati
Jun 18
No worries about the sinking…it’s the nature of the cake 🙂 I’m so glad you enjoyed it, Sophia!
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” !
Pati
May 14
I love that…”boyfriend cake!” Thanks for sharing Dana.
Hilda Y
May 07
Best cake ever thank you Pati
Pati
May 09
Super!
Marti Goss
May 06
Pati I watch your show all the time. Thank you for so many wonderful recipes!
Pati
May 07
Thank YOU Marti for watching and trying the recipe.
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.
Pati
May 06
Thank you for tuning in, Paula, and enjoy the cake!
Judy Barr
Apr 22
I made this for desert tonight and it turned out great. Thanks for the recipe.
Pati
Apr 23
Awesome!
Suzanne
Apr 18
This cake was so wonderful. It was moist and perfect for my gluten free friend and family. Thank you Patti 😀
Pati
Apr 19
Thank YOU Suzanne.
Barbara
Apr 14
can regular flour be used in this recipe??? Thank you
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: http://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/
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?
Pati
Apr 16
Yum! As for the collapsing…it is this cake’s nature.
Sophia
Jun 17
Good to know I didn’t do something wrong. Thank you!!
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.
Pati
Apr 10
Katherine, I’m so happy you are loving this cake!
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.
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 🙂
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
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!
Pati
Mar 12
That’s ok…and I hope you enjoy it!
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!
Pati
Mar 05
Oh awesome…thank you so much David!
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!
Pati
Feb 26
Thank you, Piper!
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!
Pati
Feb 26
Thank YOU Katie.
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,
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: http://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/
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.
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!
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?
Pati
Feb 06
Sometimes it just takes a little more time 🙂 But I’m so glad you liked the cake!
Debbie Johnson
Feb 05
It was delicious! Will make it again and good for a gluten free diet!
Pati
Feb 05
Super!
Nathalia Aldana
Feb 01
I’ve made it twice already. It became our favorite dessert. Thank you!!
Pati
Feb 02
Awesome!!!
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.
Pati
Jan 30
Thank YOU Pearly!
Ernie and Pilar
Jan 28
We made this tonight and it is amazing!
Pati
Jan 29
Yay!!!
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.
Pati
Jan 31
Oh, you can do it in batches. I do have a big jar, which holds 8 cups.
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.
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.
Pati
Jan 29
Oh thank you so much Mary (and say hi to your husband)!
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.
Pati
Jan 25
So happy to hear that B!
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.
Pati
Jan 24
Sorry to hear the 9″ pan didn’t work for you… But I hope you enjoy it!
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!
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
Pati
Jan 22
OH so happy to hear it was a hit!!
Patrick Burns
Jan 07
Can’t wait to make this tonight.
Pati
Jan 08
Yay!
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.
Pati
Dec 26
I’m so glad the whole family loved it! Also here is another flourless cake…you all might enjoy http://patijinich.com/pati_2020/recipe/flourless-almond-and-porto-cake/
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.
Pati
Dec 26
So glad you liked it Pat!
Taylor
Dec 24
Love this recipe! How to do suggest storing if I am making it for the next day?
Thank you!
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.
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.
Pati
Dec 26
Thank you, you too Lauren and Janet!
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.
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!
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! 🤞
Pati
Dec 21
Oh I hope you and your family loved it!
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?
Pati
Dec 15
Oh yes it’s super moist cake!
Carolyn
Dec 09
Hi, can I substitute regular flour instead of the almond flour?
Thanks!
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.
Jazmine
Dec 06
I’m so making this cake. Made my mouth watery.
Pati
Dec 07
Enjoy the cake, Jazmine!
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
Pati
Nov 27
I’m sorry it fell apart…but still tasted good 🙂
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.
Pati
Nov 27
Oh yes…it’s a very forgiving cake!
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.
Pati
Nov 30
Don’t worry about the cracks…the powdered sugar will cover them 🙂
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.
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 🙂
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.
Pati
Dec 01
Oh no… that is an important substitution. Are you allergic to eggs?
Gale
Nov 12
Can this cake be frozen?
Pati
Nov 20
Absolutely! When you are ready to eat it, just bring to room temperature to serve.
Deanna
Nov 09
Where can I see the video for this recipe?
Pati
Nov 14
Oh this episode is currently airing…
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!
Pati
Nov 07
Oh yes sweetened condensed milk is amazing!
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!!!!
Pati
Oct 30
Super!!!
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?
Pati
Oct 31
A Springform pan works best. And fluffy and moist is perfect!
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.
Pati
Oct 30
Hahaha…I wish that was possible :).
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 😉
Pati
Oct 30
I’m so glad you enjoyed it and made it your own, Ivan!
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.
Pati
Oct 31
Oh I am so sorry this happened!
William
Jun 08
Don’t give up, try, try again!
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
Pati
Oct 31
Hm, then next time try leaving it in the oven a few minutes less.
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!
Pati
Oct 27
Yay!
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?
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!
Melissa
Oct 16
Any way to make without scm?
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: http://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/
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!
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…
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
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.