Comments on: Rich-Almond Chocolate Cake

By: thewanderingeater

thewanderingeater — Fri, 24 Oct 2008 12:58:50 +0000

kitchenetta: It’s easy…once you have all your ingredients together.

curiouseater: It’s in between the two. Light and moist enough that it’s sort of chocolate-y dense. SO NOM.

Olivia: Hi! Thanks for visiting me blog! And I didn’t realize it’s gluten-free. Woot!

By: parkrangerolivia

parkrangerolivia — Fri, 24 Oct 2008 12:48:43 +0000

Ooo! that looks so good! plus, it’s GLUTEN-FREE! :)

By: curiouseater

curiouseater — Mon, 20 Oct 2008 19:15:40 +0000

hello, what is the consistency like? Is it like a dense mousse cake or is it spongy? I am hoping the former rather than the latter.

By: kitchenetta

kitchenetta — Sat, 11 Oct 2008 17:08:31 +0000

Mmmm. What a delicious looking cake. I will try this for sure.

By: thewanderingeater

thewanderingeater — Fri, 10 Oct 2008 18:35:43 +0000

Jude: Thank you so much! :)

By: Jude

Jude — Sat, 04 Oct 2008 18:01:29 +0000

beautiful. your results look even better than the book’s.

By: thewanderingeater

thewanderingeater — Thu, 02 Oct 2008 14:29:31 +0000

Danny: Thanks!

hnahk: You should try! It’s really easy.

Here’s the answers to your questions:
1. Almond flour is pretty much the same to me for ground almonds. Technically, yes, the flour is finer than the grounded stuff but since I made this myself with a blender (you may use a food processor) and a not-so-humid evening with a lot of patience not to make this into almond butter, it’ll be slightly chunky.

2. Please refer to #1 and it’s after the grind…

3. Take a measuring cup full of ground almonds (in the correct amount, of course) and lightly shake the contents out that it should be like a stream. It’s not difficult.

4. You don’t have to do the dish towel. I used a cooling rack. In other words, I took the relatively hot cake (with pot holders on each side) with a cooling rack on top then invert it so the parchment-covered bottom is facing up. You could bake it in a springform pan but the time will vary but it’s best to take off that bottom so it won’t be soggy in that area.

By: hnahk

hnahk — Thu, 02 Oct 2008 00:57:39 +0000

hi,
i want to try this cake for my SO’s birthday but have a few questions:
1. you mentioned you needed to make your own almond flour but the recipe doesnt call for almond flour?
2. for 3/4 cup ground almonds…is this just finely chopped? (cuz i see small chunks in your pics)…when i see “ground” almonds…i’m thinking almost to the consistency of powder. can you clarify? is ground almonds something i can buy or do i have to buy almonds and ground it myself?
3. for step 1 of the recipe, you’re suppose to pour the ground almonds into the chocolate mixture in a thin stream…how does one actually do that?
4. can you explain the need for unmolding onto the dish towel? do you think i can bake it in a spring-form pan instead and not cool it in a dishtowel?

i’m obviously an amateur baker but these are pricey ingredients so i want to get it right! thanks for taking the time to answer my questions.

By: Top Posts « WordPress.com

Top Posts « WordPress.com — Tue, 30 Sep 2008 00:09:51 +0000

[...] Rich-Almond Chocolate Cake As promised from the previous post, here’s the recipe for my mom’s chocolate cake. It’s decadent, [...] [...]

By: Danny

Danny — Mon, 29 Sep 2008 14:40:50 +0000

new layout looks good!