Saturday, April 26, 2014
Flourless Chocolate Almond Cakes
flourless chocolate espresso cake - but sometimes it's not as successful.
Luckily, this one is a good one. The recipe makes two little cakes that bake in ramekins; I actually made a batch to cheer up Maggie and sent both cakes home with her, so no one tried them but her. She said they were delicious and that she loved them, and couldn't believe that they had been made with nuts in place of flour.
That brings me to what makes these cakes flourless. You use a food processor to turn raw almonds into flour (you can use almond meal if you have it). It's flavored with awesome things like honey, cinnamon, and even a pinch of cayenne pepper (except I was out of cayenne, so none for me, but how intriguing is that in a chocolate cake!?). There's no sugar, and only 3 tablespoons of butter, so believe it or not, they're fairly healthy as far as desserts go.
And there you have it: a gluten free dessert that doesn't taste like it, and a healthy dessert that doesn't take like it! I think all chocolate lovers should give it a try.
flourless chocolate almond cakes
from A Couple Cooks
1/2 cup raw almonds (or almond meal)
3 tablespoons butter
3 tablespoons honey
1/3 cup semisweet chocolate chips
1/4 teaspoon cinnamon
1 pinch kosher salt
1 pinch cayenne
1) Preheat the oven to 350 degrees.
2) If using almonds, grind the almonds very finely until the texture is light and fluffy.
3) In a glass measuring cup or bowl, add 3 tablespoons butter, 3 tablespoons honey, and 1/3 cup semisweet chocolate chips. Microwave for 10 second intervals, stirring after each, until fully combined.
4) In a medium large bowl, beat one egg with a whisk. Then add 1/2 cup of the almond meal, 1/4 teaspoon cinnamon, 1 pinch of kosher salt, 1 pinch of cayenne pepper, and the chocolate mixture and stir to combine.
5) Butter two 5-ounce ramekins. Pour in the batter and bake for 35 minutes until a toothpick comes out nearly clean.