Almond Flour Chocolate Cake Food

ALMOND FLOUR CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line 3 round 8 inch cake pans with parchment paper and set aside.
• It's easiest to lightly grease the sides and bottoms, then cut out round pieces of parchment and place them in each pan so they stick easily. You can also use 2 9 inch round pans, but see notes for adjustments in baking time etc.
• In a large mixing bowl, whisk together all wet ingredients. Be sure to shake the can of coconut milk before opening so that the creamy white part is well combined with the more watery part. You need 1 1/2 cups total, which is just shy of 1 can. Reserve the rest for the frosting!
• In a second bowl, whisk together all dry ingredients. Be sure to spoon and level all flours, do not scoop right from the bag!
• Combine the dry ingredients into the wet ingredients and whisk well until a batter forms.
• Transfer to the prepared pans and fill each as evenly as possible. If you have a kitchen scale you can use it to get accurate measurements. Otherwise, just eyeball it!
• Bake for 30-38 minutes. My oven was exactly 35 minutes, but all ovens are different. Check with a toothpick for doneness. If using 2 nine inch pans, bake time will be around 35-42 minutes, but check with a toothpick.
• Once done, remove from the oven, and let cool in the pans for about 15 minutes or until easy to handle.
• Once cool enough, flip over onto a cooling rack, they should slide right out, but if not, just lightly tap the bottom.
• Let cool completely before frosting. A little bit of internal heat will cause the frosting to melt, so be sure they are completely cool. You can stick them in the fridge if you need to speed things up.
• While cooling, make the buttercream by beating together the palm shortening or butter with the coconut milk until creamy.
• Beat in the sifted sugar, sifted cocoa and all remaining ingredients until your desired consistency is reached. If it's too thin, add more sugar, if it's too thick add some regular non-dairy milk.
• Once the cake is cool, frost between each layer and then frost the outside. Enjoy!

ALMOND FLOUR CHOCOLATE CAKE

Steps:

• Preheat your oven to 325 degrees F. Grease a nonstick 8-inch cake pan with soft butter. Make sure the pan is truly nonstick. You can also use a well-greased 9-inch ceramoc or glass pie plate.
• In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
• Gradually whisk in the almond flour and cocoa powder.
• Finally, whisk in the salt and baking soda. The batter will be fairly thin.
• Pour the batter into the prepared pan. Bake until the center is set and a toothpick inserted in it comes out clean, about 30 minutes.
• Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.

ALMOND FLOUR CHOCOLATE CAKE

Steps:

• Pre heat your oven to 350 degrees and line the bottom of a 9 inch cake pan with parchment paper, spraying the sides with cooking spray or oil.
• In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt.
• Add in the eggs, milk and vanilla and whisk until combined.
• Transfer to the pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan completely.
• Once the cake is cooled, beat the butter in a large bowl using an electric hand mixer until fluffy, about 2-3 minutes.
• Add the remaining ingredients and beat until fluffy.
• Spread on the top of the cake.
• DEVOUR!

ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
• Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
• Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
• Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.

FLOURLESS CHOCOLATE ALMOND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
• Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
• Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
• For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
• Drizzle the ganache over the cake, top with raspberries and serve.

FLOURLESS CHOCOLATE & ALMOND CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
• Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
• Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

ALMOND ESPRESSO CHOCOLATE CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.

ALMOND CHOCOLATE CAKE WITH GANACHE

Steps:

• Heat oven to 350, grease and flour a 9x13 pan.
• sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
• With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
• Slowly add the sugar, about 2 Tbls at a time.
• When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
• Add the eggs one at a time, beating for 10 seconds between each addition.
• Add the melted chocolate and honey and beat for a few seconds until smooth.
• With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
• Beat with an electric mixer on low speed until the mixture looks smooth.
• Transfer the batter to the prepared pan and smooth the top.
• Bake for about 30 minutes or until a cake tester comes out clean.
• Cool the cake on a wire rack.
• Ganache:.
• Heat the cream on the stove until just under a boil.
• Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
• Stir until the chocolate is all melted and thouroughly combined into the cream.
• Frost the top of the cake only with the ganache while the cake is still warm.
• Serve at room temperature.

ALMOND CHOCOLATE CAKE (NO FLOUR)

Steps:

• Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
• Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
• Set aside.
• In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
• Preheat oven to 350 degrees.
• Add egg yolks, one at a time, beating well after each addition.
• Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
• Beat reserved egg whites on high until stiff peaks form.
• Fold egg whites into the batter.
• Pour into a greased 9 inch spring form pan.
• Place pan on a baking sheet.
• Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool completely.
• Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.

CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
• In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
• Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.