a month ago
I've decided to be generous and give you my secret recipe for the ultimate chocolate cake and quite possibly the most magnificent chocolate cake of all time.
A bit of a sweeping statement I know, especially with so many CC recipes making the same claim. But one bite of this deliciously rich, moist and utterly luscious cake will confirm you're onto a winner and have you helplessly devouring the whole thing, powerless to resist its deep, dark, chocolate charms.
I am talking about fluffy, gluten-free almond flor chocolate cake. The moist texture with a touch of honey not only makes it naturally sweetened but also delicious.
The best part about this Almond Flour Chocolate Cake is that it can be made with few ingredients and great for breakfast.
And I have to agree. I'm thrilled to tell you, this glorious cake scores on all levels. Apart from having the most wonderfully intense chocolatey taste, it has a proper cake texture. By that I mean it's moist yet 'cakey' with a bit of crumb.
It isn't a damp squidgy cake that can't decide whether it's a cake or a brownie. Neither does it collapse in the middle - a la Nigella's Chocolate Cloud Cake although according to her it's meant to, which seems a bit weird if you ask me! I was always taught if a cake sinks there's something wrong with the mix. Meeow!
To bring you the best chocolate cake, I've spent months testing recipes, including ones by Delia Smith, Rosemary Shrager, Nigella, Sophie Grigson and one from the River Café. And not one of them comes close to the cake I'm giving you here. Double Meeow! But it's true.
Either the texture was wrong, or they weren't anywhere near chocolate enough. The wonderfully named Chocolate Nemesis from River Cafe came close in flavour, but the texture let it down. I've since been told it's notoriously tricky to get right if I'd known that in the first place I wouldn't have attempted it!
But I digress.
The point is the chocolate cake you're looking at here is pretty simple to make. It's creamy yet light because it contains almond flour that makes it even tastier Yet unlike other flour cakes, there's no faffing around whipping up egg whites or careful folding in. You make it along the lines of a standard sponge. There's nothing 'A' Level about it. It also slides effortlessly out the tin without collapsing in the process.
But what grabs me most is the taste and texture. It is sensational with a capital S. I almost feel I should keep this recipe secret; it's so good. But being the kind-hearted soul that I am, feel I must share it with you, so you can experience it for yourself and hopefully drop me a line afterwards to tell me just how wonderful I am for giving it to you!
At the point when I began exploring different avenues regarding without gluten heating, I accepted that the outcomes would be second rate – such a trade-off.
In any case, I find that cakes made with almond flour and raised with preparing soft drink are similarly as fleecy and scrumptious as cakes made with refined flour, rather than yeast-based heated products, which have no genuine replacements as I would like to think.
This almond flour chocolate cake is an ideal model. It is magnificently delicate, wet and chocolaty. I have served it to individuals that are not on any extraordinary eating routine (and are not hypersensitive to nuts, obviously), and they cherished it.
This cake is as easy as cooking an egg. You will need only seven ingredients to make this almond flour chocolate cake. Keep reading the article to find the exact measurements.
I feel a cake as good as this deserves a decent topping. In this case, nothing less than a ganache will do. If you want to cover the sides of the cake as well, make double the amount. The quantity I'm giving you here though is enough for a decent sandwich filling and topping.
(Note* One final point, you can either make a large cake or split the mixture equally between two sandwich tins as I have done here. I can vouch that both work equally well. If you're making one large cake, cook it for 40-45 minutes otherwise cook for 30-35 minutes if using two sandwich tins.)
As we discussed earlier, this is such an easy cake to make. Keep reading this article to find detailed instructions. Here I am mentioning a few necessary steps.
I suggest, for best outcomes, that you measure the almond flour by weight, not by volume. This is in every case genuine when heating, and it's particularly apparent when preparing with almond flour.
Since this formula depends on preparing soft drink as a leavener, you should utilize regular cocoa powder and not Dutch-handled cocoa powder. Dutch cocoa powder isn't acidic so it won't respond with the preparing pop, and the cake will be level as opposed to cushioned.
You can serve it plain and believe me serving it as plain without adding anything makes it the best snack for breakfast. But if you like it with a topping or any frost, you can use the following options. If you want to use any sweetener other than honey, use it in powder form.
You can keep extras of this almond flour chocolate cake in the ice chest, in a water/air proof holder, for as long as seven days.
They additionally freeze well. I cut the cooled cake first, at that point place the cuts in cooler sacks. You can tenderly defrost the solidified cuts in the microwave.
Pinterest analysts appear to appreciate this cake truly. Here are a couple of their remarks:
Chocolate is perfect for those vegetarians who don't eat meat. After all, chocolate comes from a plant, and nutritionists are always saying that we need to eat more plant food. Chocolate comes from the cocoa tree or, Theobroma cacao, as scientifically known.
Although these trees can be found in several geographic locations, they are thought to have originated in the Amazon forests. The cocoa that we are used to seeing in the tin cans at the grocery store come from the cocoa seeds. Manufacturers grind up the cocoa understands to make cocoa powder and chocolate.
Chocolate is perfect for those vegetarians who don't eat meat. After all, chocolate comes from a plant, and nutritionists are always saying that we need to eat more plant food. Chocolate comes from the cocoa tree or, Theobroma cacao, as scientifically known. Although these trees found in several geographic locations, they thought to originate in the Amazon forests. The cocoa that we used to see in the tin cans at the grocery store come from the cocoa seeds. Manufacturers grind up the cocoa sees to make cocoa powder and chocolate.
The Oxygen Radical Absorbance Capacity or ORAC is a scientific measurement of the antioxidant capabilities of food. The higher the ORAC value, the greater its antioxidant properties. In tests, surprisingly, chocolate has a more excellent ORAC value than many healthy foods which touted as being high in antioxidants. I hope you have enjoyed this Almond Flour Chocolate Cake recipe with easy to follow instructions. Need More Recipes? Keep following us to remain updated.