March 26, 2015

Flourless Chocolate and Almond Cake


Hi World!  I've popped my head back into the blog world to share this cake that could be called my "new favourite".  Yep I went there.  I've been playing with this recipe to get it perfect.  The first time I made it, it had no cocoa powder and it was really good, but the chocolate hit wasn't strong enough.  It did however taste like a Baci / Ferro Rocher so I knew something good was happening.  After a couple of tweaks I give you this cake.  This cake.  My new go to cake.  I love cakes that don't require frosting or decoration, maybe cos I'm lazy, but I think because when you have a dense yummy, indulgent base, you don't need anything else!  This cake is moist and crumbly, and just so damn good.  With a dollop of cream (or nothing even), it satisfies that chocolate cake craving and more!



A couple of life updates..  I have a new Instagram account, which is allllll design related.  You can find it here.  Also, I'm selling more designs here.  You can also buy stuff here.  




FLOURLESS CHOCOLATE AND ALMOND CAKE
1 1/2 cups almond meal
1/4 cup raw sugar
200g good quality dark chocolate, processed to fine to medium chunks
2 tablespoon cocoa powder, sifted
1/2 cup walnuts, roughly chopped
Pinch sea salt
5 large eggs, separated
1/2 cup caster sugar
1 teaspoon vanilla extract
100g unsalted butter, metled
Icing sugar, for dusting


Preheat oven to 180C.  Line a 22 / 25cm tin with baking paper.

In a large bowl, add the almond meal, raw sugar, chocolate, cocoa powder, walnuts and salt.

In a medium bowl, add the eggs whites and beat until stiff peaks form.  (Note:  If your bowl has signs of grease or fat, clean with lemon juice.  Alternatively you can add a dash of vinegar to the egg whites to ensure they reach stiff peaks).  Set aside.

In another medium bowl, and the egg yolks, caster sugar and vanilla and beat until light and fluffy.  Fold the egg yolks through the almond meal mix, then add the butter and mix well.

Add one third of the egg whites to the almond meal mix and gently fold.  Add the second third and fold through, then the last lot.  Pour into the prepared tin and bake for 45 minutes to an hour, or when a skewer come out clean.  Allow to cool on a wire rack, then dust with icing sugar.

February 3, 2015

Time lost, but well used..

While I cook up a storm at home (there has also literally been days of storms at home, Perth weather has been interesting to say the least) and not documenting anything (call me lazy), I have also been working towards my goal of selling designs.  


It's a small dream to one day have a store where I can sell a mix of products, all designed by yours truly.  I have made this first step by starting off with some photo prints which I am selling on Society6 (and soon more places).  I chose this as a starting point as many years ago, while travelling through Europe, I took some amazing pics that have really only ever been seen by those who visit my home.  The rest (and there are around 1200 photos), live on my hard drive.  It seemed a waste.


So why am I telling you this?  Well, cos they are officially out there now!  And I guess..  my aim is to sell them.  ALSO, Society6 has free shipping worldwide until 8 February.  So that's a bonus.  I personally love free shipping.  Although it doesn't take much to make me shop online - save a few dollars - BARGIN!


So here's the link to my profile (I say nervously, almost a bit shy).  And enjoy!


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