Recipes Chocolate Almond Cake Be the first to rate & review! This cake is delicious served on its own with a dusting of confectioners' sugar and a dollop of whipped cream. Beautiful Desserts By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 7 ounces pure almond paste 3/4 cup granulated sugar 1 stick (4 ounces) unsalted butter 1 large egg 1/2 cup unsweetened cocoa powder 2/3 cup cake flour 1/4 cup milk Directions Preheat the oven to 375°. Butter and flour a shallow 8-inch cake pan. In a medium bowl, using an electric mixer, beat the almond paste with the sugar until blended. Beat in the butter and then the egg. Sift the cocoa powder with the cake flour. Add the dry ingredients to the batter alternately with the milk. Scrape the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then unmold onto a rack to cool completely. Rate it Print