I was looking forward to trying the chocolate chocolate cake of the new children’s cooking book by Joan Nathan, “a sweet year: Jewish celebrations and festive recipes for children and their families”. When I prepare desserts for the company, I often cannot eat them myself because of various food allergies, then I jumped at the opportunity to try this gluten-free cake based on almond flour. He has the dense texture and the rich flavor of a chocolate pie.
Nathan writes that the cake comes from chef Mike Solomonov of the Zahav restaurant in Philadelphia: “What I like most is that it reminds me of the French cakes that the mothers of my friends in France have used for birthdays, which chef Jean-Georges Vongerichten gave celebrity status.
After putting the oven at 375 ° with the grid in the middle, I gathered all my equipment and my ingredients, so everything was at hand.
The recipe said to line the bottom of a round or square cake pan with parchment paper. But I used a spring saucepan and I got it well, which worked well.
Melting the chocolate in a glass measurement cup made the first step incredibly easy. Throughout the book, Nathan offers options to use non -dairy oils, but I opted for butter, mixing it with a hand mixer with sugar and salt, until it becomes pale and soft. Then I added the chocolate, followed by eggs. I learned a long time ago that the best way to incorporate eggs into a recipe is to make one in a small bowl or measure the cup, pierce the yellow with a fork and mix it gently before adding it to the rest of the ingredients. This method facilitates the removal of all the small pieces of shell if they accidentally penetrate in the egg, compared to if they had fallen directly into the dough.
The mixture was thick, so I scratched it with the spatula rather than pour it into the pan. The recipe suggests cooking it for about 25 minutes until a toothpick comes out clean. With hindsight, I could have removed it after 20 minutes, but of course, it depends on your oven.
Although it is essential to let the cake cool for 10 minutes, I recommend that you serve it while it is still hot. The texture was humid and fabulous, and the taste was intensely chocolate. If there are leftovers, I suggest heating it briefly in the microwave to recreate this initial experience.
I had no children around, but I included Nathan’s recommendations, which resemble a fun intergeneration company.
Passover chocolate almond cake
Make a 9 -inch cake.
2 cups little chopped dark chocolate (11 oz., At least 60% cocoa)
8 tablespoons. (1 building
ÂĽ cup of sugar
Large pinch of salt
4 eggs, slightly beaten
½ cup of almond flour
Adult
Preheat the oven to 375 °, with a grid in the middle. Line the bottom of a 9 -inch round or square cake pan with parchment paper or use a well -oiled spring mold. Melt the chocolate in the microwave and let cool.
Child with adult
Mix the butter (vegan spread; coconut oil), sugar and salt in a bowl with a support or hand mixer. Beat at medium to high speed until it is pale and soft, for about 2 minutes. Add the melted chocolate and mix until combined. Scrape the sides of the bowl with a spatula and mix for a few more seconds. Add the eggs one at a time with a low -speed mixer, beating until each is incorporated before adding the next. Scrape the sides of the bowl again. Add the almond flour and mix at low until it is incorporated, about 10 seconds.
Adult
Pour the dough into the prepared pan.
Child
Obtain the top with a spatula.
Adult with children
Place the pan in the oven and cook until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Let the cake cool in the pan for 10 minutes before turning it on a rack to cool completely.
Optional
Sprinkle with sugar confectioners and / or decorate with fresh berries.
