Yesterday was Greg’s birthday. Now that everything has settled down, kids are well, I’m well, Grandad’s funeral is over, I’m back in the kitchen, getting back into some cooking.
For dinner we had lasagna and the most important part of the meal, the birthday cake, was a rich, dense chocolate cake with icing sugar and shaved chocolate on top. Hmm, feel like some more now!
Originally, it was going to be a chocolate mud cake but then I found the almond meal in the cupboard and decided I wanted to try a gluten-free, flour-free, nut meal based chocolate cake. So going through a few books, I took some ideas from here and some from there to create what Greg described as “the best chocolate cake EVAR”!! I must agree, it’s pretty good!!
200g dark cooking chocolate (I used Lindt)
200g unsalted butter (I used European style cultured)
250g brown sugar
1tspn vanilla extract
125g hazelnut meal
125g almond meal
1tspn baking powder
- Preheat oven to 170ºC. Grease and line a 22cm round baking tin.
- Over a barely simmering pan of water in a heatproof bowl, melt chocolate and butter together, stirring until smooth.
- Whisk together eggs sugar and vanilla
- Sift nut meals and baking powder together.
- Once chocolate and butter mix has cooled slightly, pour in egg mixture and whisk until well combined.
- Fold through the nut meals.
- Pour into tin and bake for 40 minutes. At 40 minutes, turn off oven and leave cake for a further 10 minutes.
- Remove from oven, cool, then decorate.