From Oonagh Williams of Royal Temptations Catering
(Adapted from regular flour by Scott Phillips of Fine Cooking, 2004)
This is easier, quicker and has less fat than my regular chocolate cake, which contains a lot of melted chocolate, butter and sour cream. I fancied making this with almond meal and then also made it with hazelnut meal. Very brownie-ish, very tender and easily breaks when warm.
Can be dairy-free, with nut flour – makes single layer 8-9”
- 1+1/2 cup (5 oz.) almond meal (I buy Trader Joe’s Almond Meal or Bob’s Hazelnut Meal. I found almond flour (rather than meal) made the cake far too moist.)
- 1 oz. (1/4 cup plus 2 Tbsp.) unsweetened natural cocoa powder
- 1+1/2 tsp. gluten-free baking powder
- 1/4 tsp. salt
- 4 oz. (1/2 cup) butter or Earth Balance, melted and still warm
- 1+1/4 cups (7 oz., 205 g) packed light brown sugar
- 2 large eggs
- 2 tsp. (10 ml) gluten-free vanilla extract
- 1/4 cup hot water (or coffee, orange juice)
Note:No xanthan gum needed
- Preheat oven to 350 degrees. Spray the bottom and sides of an 8×2-inch or 9×2 inch round cake pan. I find this works best in a springform pan with a glass bottom that you can also serve from.
- Mix all ingredients in a 6 cup bowl until blended. This is quite a wet batter.
- Scrape the batter into the prepared pan.
- Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and let cool completely, before you try to turn it out. I just leave it on glass insert from pan.
- Either ½ cup heavy cream heated to near boiling, then add ½ cup gluten-free semi-sweet chocolate chips.
- For dairy-free, ½ cup coconut cream (I really like Arroy-D coconut cream. It is thick and more like heavy cream) mixed with ½ cup gluten-free and dairy-free chocolate chips. My husband really enjoys the coconut cream version.
- Mix chocolate and cream until totally smooth, then refrigerate for several hours.
- Ganache with dairy cream: You can spread half and then whisk the rest to hold its shape and pipe. Coconut cream sets very firm and can be spread. Both ganaches are more bitter tasting than most kids will like.
- I didn’t really notice the difference when I added 1-2 Tbsp. Amaretto or Frangelico to ganache.
- The cake edges can cook to far firmer than middle. Once you spread ganache to the edges and let it drip down sides, the edges soften.
Toffee: (Why not? I like the crunch.)
- ½ cup almonds or hazelnuts toasted in 350 degree oven for 10 minutes.
- ¼ cup sugar mixed with 2 Tbsp. water.
- In a small non-stick pan over medium heat, gently melt sugar and water and cook sugar syrup until it turns to a light golden brown. Be very careful, sugar burns are very painful. Keep kids and pets away. Also, don’t try making toffee on humid days.
- Add toasted nuts to browned caramel. Take care not to burn the sugar and therefore the almonds. Once cooked, remove from pan, pour onto piece of foil, cool, break into pieces and store in an air tight container for several days until needed. Break up and sprinkle chunks or grind and sprinkle.