First of all, a big, big apology for the extended absence. The last few weeks have been full of work: from preparing all the baby’s things that already arrives in September, along with the university exams made me a true automaton with no time available for anything else. The university degree is finally over and it was not easy to go back to studies after 30 (and pregnant)!
All the baby’s stuff are almost ready … and now all I want is to take time to return to such good things, like reading a book (non-academic), cooking, watching series and movies, or go to the beach.
In this recipe I wanted to make something very, very indulgent … This cake is all that: moist, full of chocolate and ideal for those times when all you want is to put your feet up, sit on the couch and delight yourself with something delicious.
Original recipe here
TIME: 55 min + 2 h
275g of Dark Chocolate
1 tea cup of Almond Meal
1/4 tea cup of Wheat Flour
1 tea cup of Brown Sugar
1 pinch of salt
Preheat the oven to 170º.
Start by melting the chocolate and the butter in a water bath, chocolate and margarine. Place a bowl of glass or metal over a pan of boiling water (without being in direct contact with the water), stirring occasionally until everything is melted.
Remove the bowl from the heat, add the brown sugar and mix with a spatula.
Add the flour and the almond meal, as well as the salt and the eggs, mixing until a uniform mixture.
Grease a mold of removable bottom. Line the bottom and both sides with baking paper and place the dough in the form. Cover the top with aluminum foil and bake for 50-55 minutes. Do not expect it to be fully cooked at the end of this time.
Allow the cake to cool out of the oven, and when already cold place it in the refrigerator for 2 hours before unmolding.
Unmold and serve with fresh fruit (optional).