Chef Monsta: I cook, therefore I blog

Here is a fabulous dairy free yet rich chocolaty cake. The only difficult thing about baking it is finding almond flour. Almond flour is simply, ground blanched almonds. You can make it yourself, by grinding almonds in a food processor (but not too much or almond butter will result). If you can’t maintain the delicate homemade balance between powder and paste, it is available at health food and specialty stores. It adds a moist an nutty flavor to desserts. My friend’s mother made this cake, and it was so amazing I had to get the recipe. I served this at Thanksgiving Dessert and it was a big hit. Enjoy the photos below!

Ingredients:

3 eggs (separated)
1 stick unsalted margarine
1 cup of sugar
1/2 c flour
1/2 c almond flour
Pinch of salt
Pinch of cream of tartar
4 tsp Godiva Liqueur
4 oz dark chocolate
Powdered sugar as garnish

Separate three eggs. Beat the yolks with 1 stick of unsalted margarine and 1/2 cup of sugar.

Meanwhile, in a double boiler, melt 4oz dark chocolate and 4 tsp rum together.

Combine the egg yolk and chocolate mixtures with 1/2 c of flour and 1/3 c of almond flour. Set aside.

Beat the egg whites with pinch of salt, pinch of cream of tartar and 1/2 cup of sugar, until stiff.

When stiff, fold egg white mixture with rest of batter.

Bake in 9″ round pan. Bake for 25 minutes at 350F.

Cool completely. Decorate with powdered sugar.