Almond and Chocolate Leche Cake

Almond and Chocolate Leche Cake
Print Recipe
10 servings Pastel de Almendras y Chocolate de Leche
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.
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.

129 comments on “Almond and Chocolate Leche Cake

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  1. 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.

  2. 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!

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

  4. 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.

  5. 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…

  6. 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” !

  7. 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.

  8. 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?

  9. 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.

  10. 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
      Thanks

  11. 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!

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

  13. 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!

  14. 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!

  15. 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.

  16. 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?

  17. 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.

  18. 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.

  19. 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.

  20. 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!

  21. 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

  22. 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.

  23. 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.

  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.

  25. 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!

  26. 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! 🤞

  27. 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.

  28. 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

  29. 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.

  30. 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.

  31. 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 🙂

  32. 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.

  33. 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!

  34. 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!!!!

  35. 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?

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

  37. 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 😉

  38. 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.

  39. 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

  40. 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!

  41. 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!

  42. 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…

  43. 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