Desserts

132

Chocolate Almond Cake (GF)

According to David Lebovitz, this recipe is considered a “snack cake” in France. Which in my world means I can eat it for breakfast. And let me tell you, chocolate + almond + cake + morning coffee – anywhere to be at a specific time = happy morning. These late July mornings in particular have been calling me to eat cake for breakfast, specifically because of how I’ve been waking up. I’ll explain: on more than one occasion this summer, my sister and I have lugged our old air mattress onto the screen porch in our backyard. We’ve then fallen asleep listening to the crickets and the rustling of summer plants in the breeze and sometimes the dull roar of VERY low flying planes (because apparently we live in an airport now?). But no matter how hot the following day gets, when we wake up on the porch it’s always that great kind of summer chilly where you absolutely need a comforter and big wool socks even though your PJs are a tank top and shorts. What could possibly be better than to heat up a piece of chocolate cake and a mug of coffee and devour both on said porch under said comforter?? Nothing. Nothing could be better. Except maybe relocating the coffeepot to the porch permanently. This summer has definitely been one of the mildest I can remember. And this very likely could be indicative of climate change- which at this point will probably require everyone needing SPF 5000 to leave the house in daylight while also wearing snowsuits from the blizzards that happen every hour (#science, everyone. You heard it here first). But honestly, if it leads to more brisk summer mornings I think I’d be okay with it.

JUST KIDDING. Okay let’s have some cake!

 

Cake (adapted from davidlebovitz.com)

6 oz bittersweet chocolate, chopped

1/2 c unsalted butter, cubed

4 eggs, separated

1/2 c raw sugar

1/3 c plain  yogurt

1 tsp vanilla extract

1/2 tsp salt

1 c almond flour (but rly you can use any nut flour you’d like)

dusting of powdered sugar

Preheat the oven to 350 degrees F. Butter an 8-inch cake pan and line the bottom with a round of parchment paper.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.  In a medium bowl, whisk together the egg yolks, half of the sugar, yogurt, vanilla, and salt. Then whisk them into the melted chocolate. Stir in the flour.

In the bowl of a stand mixer (or by hand with a whisk) whip the egg whites until they form soft peaks. Gradually whip in the other half of the sugar until the whites form firm peaks. Fold one-third of the whipped egg whites into the chocolate mixture, then fold in the remaining chocolate mixture just until it’s completely combined. Pour the batter into the pan and level the top. Bake for 25 to 30 minutes (the outer edges of the cake will feel set, but the center should still be soft). Let cool for 10 minutes, then remove from the cake pan. Dust with powdered sugar.

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