Hi all,
Thought I'd share a recipe adapted from the Kenwood Creative Food Processing Cooking cookbook by Becky Johnson (2001, p. 54), which came with my Kenwood Multi-Pro food processor (love it!). I call this a Chocolate Almond Flour Torte though it does not have icing or layers. The original recipe is called 'Moist Chocolate Cake.'
First, let me say I am not a celiac, nor do I suffer from food allergies, so apologies if elements of the recipe are not appropriate for your needs.
I have copied the recipe below with my modifications in brackets.
It is described as 'a cross between a cake and a mousse' and that seems to fit the bill. I have found that it is indeed 'slightly gooey in the middle' and sinks, closer in quality to a brownie than cake.
Serves 4
Prep time: 15 minutes
Cooking time: 20 minutes
Freezing: Recommended
Ingredients:
4 eggs
225g (8 oz) Caster Sugar -- [1-2 TBSP Agave Nectar]
2 drops of vanilla essence -- [1 tsp vanilla extract]
150g (5.5 oz) dark chocolate, 70% or greater
125g (4.5 oz) unsalted butter -- [100g goat's butter, all I had!]
50 ml (just under 1/4 cup) water
25g (1 oz) plain flour -- [Excluded flour]
50g (2 oz) almond flour -- [Increased to 100g almond flour, approx 1 cup)
Optional: icing sugar or cocoa powder, to dust -- [Excluded both]
Optional: whipped cream, to serve -- [Served with homemade Coconut Milk ice cream!]
1. Preheat oven to 320 F (170 C). Grease and line an 18 cm (7 in) loose-bottomed cake tin. Alternatively, I used two 7 in pie tins, greased with coconut oil.
2. Whisk together the eggs, agave nectar (or sugar if you're including that), and vanilla extract until light and fluffy. In a food processor this takes about 2 min, but I have also done this by hand. I should note that I estimated the agave nectar amount, as I think I used about 1.5 TBSP.
3. Meanwhile, put the chocolate, buter and water in a large bowl and heat over a saucepan of simmering water, but do not stir. When all are melted, stir gently together.
4. Using a metal spoon, gently but thoroughly fold the creamed mixture into the chocolate mixture. Stir in the almond flour (and the regular flour if you're including it). Pour into tin and bake for 20 minutes. When cooked, remove from tin and place on a cooling rack. This version is not as gooey as the original but has a lovely, mousse-like richness and is really a lovely (Optional: Dust with cocoa or icing/powdered sugar) I served mine with homemade coconut ice cream.
Delicious!!
x @MeghanMF
