TL;DR: When should I add melted chocolate to a ground almond cake recipe?
Needing a gluten free recipe for cake, I have been using the following ground almond cake recipe as a base for my cakes:
- 6 eggs
- 200g ground almonds
- 50g sugar
- Whisk eggs and sugar on high speed until fluffy (~10 mins)
- Fold in the ground almonds in 2 or 3 batches until combined
- Bake in a greased, spring-form pan for 25 mins at 180c in a pre-heated oven, or until a skewer comes out clean
To make this a chocolate cake, 50g cocoa is added during the whisking.
I recently tried adding 75g melted and cooled callebaut ruby rb1 chocolate into the (stage 1) whisking process, hoping that I would still get the fluffy eggs. I did not. The eggs stayed very liquid. I expect adding melted chocolate to the folding stage 2 would produce the same result (though I don't have the ingredients to test this right now.)
Can anyone suggest when the appropriate time in this recipe would be to add melted chocolate? I ask because I cannot get ruby cocoa and being able to combine melted chocolate would (I hope) open the door to being able to combine many other ingredients (and, thus, produce many other variations on this cake.)