By: Danya Weiner
I’ve always said that I prefer a “white” dessert over a “brown” one: Pana cotta, crème Brule, malabi and vanilla ice cream will always beat a chocolate soufflé or a tricolor chocolate cake.
Since I received my English chocolate cookbook (which I told you about in the chocolate roulade post), I have rediscovered my love for the brown stuff, aka, chocolate. My staple banana bread cake has now become a chocolate banana bread cake, and all my other cakes which I make seem to end up now with chocolate chips. Even this past Saturday I prepared pancakes for the kids and I added some chopped dark chocolate. I don’t know what has gotten into me, but I must have gone from my Anchovy phase (see Anchovy post) to a chocolate phase.
This is a recipe I wanted to make since I opened the book. I saw Willy, the author of the book, making it in a documentary on his chocolate factory, and I knew I would love it. There is no photograph of the recipe in the book, and its rather seldom that I prepare recipes in cookbooks with no photo. But the name “Cold Mountain Chocolate Cake”, stood out to me as being the perfect name for a chocolate cake. It’s not too sweet, and not too rich, and definitely not too difficult to make. And better yet, this is a gluten free cake!
Hope everyone had a nice Passover/Easter.
The Best Chocolate Cake
Ingredients for a 9-inch round cake pan:
7 oz./200 grams dark chocolate (I like to use a 60% cacao for this cake)
1¾ sticks (7 oz./200 grams) butter
6 large eggs
¾ cup sugar
1¼ cups ground almonds