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.

30 comments on “Almond and Chocolate Leche Cake

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  1. 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 🙂

  2. 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!

  3. 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!!!!

  4. 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?

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

  6. 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 😉

  7. 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.

  8. 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

  9. 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!

  10. 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!

  11. 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…

  12. 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