I would assume thinking that my son would say "yum" to all chocolate cakes but he seems to be slightly critical with this one. I have to agree with him and reckon this chocolate cake is just ok...
I'm baking this dark chocolate almond cake for The Home Bakers and this is the 13th bake for this event. THB is an baking event organised by my friend, Joyce from Kitchen Flavours. With a group of gorgeous ladies, we are baking all recipes from the book, "Coffee Cakes" by Lou Seibert Pappas until every recipe has been baked from this book.
As usual, I'm always keen baking all chocolate cakes but this time, I was a little disappointed with this cake. Based on its description, it needs no frosting at all and said to be elegant by its own for all occasions. In my opinion, I reckon this simple cake is just too plain and there is nothing special, pretty or retro about this bake. Just simply no "wow" factor at all...
Its description also mentioned that it is important NOT to over-bake the cake so that its center stay soft and moist at room temperature. By following the instructions, It is true that this cake is soft and moist but only in its center. Its outside seems a little dry and brittle. Despite having the similar kinds of ingredients, my previous bakes, Chocolate Almond Torte (Bake-along) and Flourless Almond Chocolate Cupcakes are so much more better-tasting than this cake. Sadly, even my chocolate-cake-chomping boy agrees with me.
|Making the cake batter|
|It is important NOT to over-bake the cake.|
|Despite that its center is moist and soft...|
|It is a little dry and brittle on its outside.|
Being the rule of this event, only the host of the chosen bake can post the recipe in her blog post. Please visit Jocelyn from Riceballs Eats for the detailed recipe of this bake.
And, here are the notes and modifications that I made for my bake.
My ingredients list (which is half amount of the original recipe)
60g unsalted butter
120g dark chocolate (Callebaut chocolate with 70% cocoa)
3 eggs separated
a pinch of salt
25g granulated sugar, plus 50g
1 tbsp vanilla extract (homemade in rum)
90g finely ground almonds, per-roasted at 160°C fan forced for 8 mins
Note: After I had published this post, Joyce had noticed that I have added 90g of ground almond which is for the full amount of this recipe. The half amount should be 45g instead of 90g. In this case, I'm guessing that my mis-calculation might be the cause of its drier texture...? Now, I'm giving this recipe a benefit of doubt...
30g all purposed flour
Using this amount of ingredients of the above recipe, I've baked the cake using 14 cm round loose bottom pan at 160°C fan forced for 25 mins.
Modifications that I have made from the original:
- I have used my homemade vanilla extract in rum instead of brewed coffee, Grand Marnier or Triple Sec.
- I have added the salt into my flour mixture instead of using it to beat egg whites.
- I have omitted the use of cream of tartar for beating the egg whites.