Monday, March 31, 2014

Chocolate Cake with Ground Nuts and Whip Cream


The last few days have been great. We started each day with a long hike in the mountain preserve close to our house and then spent the rest of the time just puttering around the house. So after this relaxing and stress-free week-end I thought I would begin the week off with a bit of drama, with this tasty little dessert. On Saturday I received "The New Vegetarian Cooking For Everyone", which is the new Deborah Madison cookbook. There are so many great recipes to choose from in this book. But at this time I was craving something a little sweet and decadent, and this chocolate cake totally hit the spot.


This was a fun cake for me to make. Although I made chocolate donuts before, this is my first time making a chocolate cake, as most of what I do tends to be savory. It is a fudgy chocolate cake made with ground almonds instead of flour that's guaranteed to sink in the middle. The indentation is the perfect spot for a mound of coconut whip cream and a few sprigs of mint.

Ingredients:

5 ounces semisweet chocolate
1/2 cup butter
1/4 cup brewed espresso or strong coffee
4 large eggs, at room temperature
1/8 teaspoon salt
2/3 cup sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup packed ground walnuts, pecans, or almonds (I used almonds)

To prepare:

Preheat the oven to 350F. Butter and flour an 8-inch spring form pan.

Break the chocolate and butter into small pieces and put them into a heavy sauce pan or double boiler with the coffee. Heat slowly until the butter and chocolate have melted. Stir occasionally, keeping heat on low.

Meanwhile, beat the eggs, salt and sugar on high speed until thick, foamy and pale yellow, 5 to 7 minutes. Add the almond and vanilla extracts, then gradually and slowly add the melted chocolate. Fold in the ground nuts.


Pour the batter into the prepared pan and bake in the center of the oven about 40 minutes. Remove when cake is firm at the edges and springs back when touched in the center. Let cool in pan. Top and serve with regular or coconut whip cream and a sprig of mint for color. Enjoy!

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

20 comments:

  1. That cake looks amazing Cheri!, I could use a slice right now!

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  2. Nothing better than a chocolate cake! Your hike looks so pretty : )

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    1. Thanks Natalie, this time of year the desert is very pretty.

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  3. YUM! This looks delicious. Ship me over a slice, please!

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  4. Cheri, I really enjoy these kinds of cakes as well - chocolate and grounds nuts are wonderful together in cakes. And a bit of added coconut whipped cream certainly must have been perfect with this lovely cake!

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    1. Thanks Andrea, just the right amount of sweetness too.

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  5. Your cake looks delicious Cheri! I love the combination of chocolate and espresso!!

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    1. Thanks Meike, I think it's a pretty good combination too

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  6. That is a delicious looking cake. Just what is needed after the morning hike.

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    1. Thanks Tina, a little pick me up is always good.

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  7. Starting the day with a hike must be so nice! And this cake looks amazing...I love chocolate cake, so i'll have to try this one with ground nuts!

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    1. Hi Philia, we love our morning hikes, partially because of the dogs to. It is fun cooking with ground nuts, loved the way it turned out.

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  8. Cheri, Your cake looks delish!
    I need to get my hands on Deborah Madison's new book. She's such a hero.
    xoxo
    E

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    1. Thanks Erin, I am such a fan, she is my inspiration for sure.

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  9. I love cakes made with ground nuts. They are so moist and substantial. This looks lovely.

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    1. Thanks, they are different kind of cakes for sure, but pretty good.

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