Not-So-Devilish Chocolate-Almond Cake
This egg-less, milk-less chocolate cake comes out moist, tasty and oh so chocolaty!
4 1/2 cups organic whole wheat pastry flour
3 cups organic cane sugar
1/2 cup unsweetened cocoa powder
1 organic dark chocolate 70% cocoa bar, melted
½ cup organic extra virgin olive oil
½ cup organic salted butter, melted
3 teaspoons baking soda
1/2 teaspoon finely ground sea salt
3 tablespoons organic almond extract
3 cups water
Directions
1.Preheat oven to 350 degrees F (175 degrees C), grease & flour a 9x13 inch pan.
2.In a large bowl, sift together flour, cocoa powder, soda and salt.
Add sugar and mix together.
3.Add oil, melted butter, water and almond extract. Mix thoroughly.
4.Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
When cooled, frost with the following:
Dark Chocolate Frosting
1 bar of organic dark chocolate, 70% cocoa
3 tablespoons organic butter
3 cups organic confectioners' sugar
1 teaspoon organic almond extract
3 to 8 tablespoons organic whole milk
Directions
1. In a double boiler over hot water melt chocolate with the butter.
Remove from heat and allow to cool for 5 minutes.
2. In an electric mixer add chocolate mixture and confectioners' sugar.
Beat until mixture resembles chalky beads.
3. Add the almond extract and the milk 1 tablespoon at a time until a spreadable consistency is reached.
4. Beat until fluffy -- adding more milk if necessary
Topping: Crush 1 cup of roasted almonds, or shave up some chocolate truffles to sprinkle on top of frosted cake (optional).
Enjoy!
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2 comments:
Sounds oh so yummy, wonder if I can tweak it for gluten free.
Flourless Chocolate Cake Recipe
Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?).
16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract- yes, a tablespoon!
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered parchment.
Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.
Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. Note - it took an hour plus 15 minutes here at high altitude. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.
Serve slices with drizzled chocolate sauce or a sprinkle of powdered sugar. Add a few fresh berries or mint leaves to the plate, if you like.
Makes 12 - 15 slices. It is rich.
Read more: http://glutenfreegoddess.blogspot.com/2007/01/flourless-chocolate-cake_11.html
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