Almond meal, I just need to get rid of them before they expired. I made a bout 6 regular size cupcakes and 8 mini ones. I can actually squeeze all into the 6 regular size, but I want some mini ones to eat right away. This recipes is scaled down from comfy belly.
160C preheated oven, lined muffin pan
100g almond meal
10g cocoa powder
1/2tsp baking powder
1/2c olive oil
In a bowl, whisk all the dry ingredients together.
Add the rest of the ingredients and mix well.
Pour batter into cupcakes liners.
Bake for 25 minutes or until the center is done by inserting a toothpick in the center and it comes out clean.
It is not the season for chocolate, but I just can’t help it. I wanted to clear my almond meal. I bought them for macarons but I just do not have the time to bake something that needs proper care. So I found this recipe from food&wine and adjusted accordingly to make a smaller batch.
170C preheated oven, 6 by 9 inch pan
1/2c almond meal
2tbs cocoa powder
1/4tsp baking powder
Melt the butter and chocolate in the microwave using 30 seconds, stir, 20 seconds, stir until melted. Let cool.
In a bowl, whisk eggs, sugar and vanilla.
Mix in the butter mixture into the egg and sugar mixture.
Add in the almond meal, cocoa, baking powder, and salt and mix until combined.
Pour mixture into baking pan and bake for 15 minutes or until the center is done; when you stick a toothpick in and it comes out clean.
I wanted to bake some chocolate cake. A simple one and I wanted to add some chocolate ganache as I needed to try some whipping cream consistency. So I manage to find a 4 ingredients cake from as easy as apple pie. It’s her chocolate Italian sponge cake.
Based on her picture, the cake is so light and fluffy. I didn’t really gently fold the mixture, so maybe that’s why my cake sink. Also I made mine with an angel food pan, not sure if that’s also a factor. Also, I reduce the amount of sugar. In the end, I add ganache on mine, so it doesn’t turn out so bad.
170C preheated oven, angel food cake pan
100g white sugar
20g cocoa powder
With an electric beater, whisk sugar and eggs until light and fluffy.
Sift in flour and cocoa powder a little at a time.
Slowly fold and repeat.
Pour into the pan.
Bake for 30 minutes.
Let cool before removing it from the pan.
I reduce the cooking time as I used angel food cake pan. So I gathered you don’t need so long to bake as there is no center to cook.
To make the ganache
Microwave 1/2cup whipping cream and 225g of chocolate (1 1/3cups) in 40 seconds, 30 seconds and 30 seconds burst. I microwave it 3 times and stir in between.
I cut the cake in half, spread the ganache, cover and coat the cake with more ganache.
I wanted to use the whole can of all purpose cream, so this recipe will make 4 servings. If you want, you can half all the ingredients and use the other half of the cream for creamy pasta.
Make 4 servings
2 eggs, separated
50g cocoa powder
4 tbs warm water
1 can all purpose cream
2 tbs sugar
Mix cocoa and sugar with water.
Add egg yolks and mix until creamy.
Add all purpose cream.
In another bowl, whisk egg whites until stiff.
Fold into chocolate mixture.
Pour into serving glasses and chill.
I usually chill it overnight.