I am still here! I have been meaning to post this recipe all week! But I did not have much inspiration… So I worked on other aspects of the blog like fixing some pictures that are too heavy, submitting on Foodgawker and other food porn websites and learning more about Google Adsense.
There is always something to do when you are blogging but it is fun! Sometimes exhausting on top of your everyday life, but so rewarding though.
Today, I have a recipe to share that is just amazing: Chocolate-Almond cake! The thing is that the chocolate I am using is from France and I do not know where to find in Canada, USA or anywhere else. BUT, I have done this recipe with chocolate chips before (milk or dark) and it is a great recipe.
There are recipes that are keepers like this one. I have been doing this cake for many many years. My mom actually was the one who started baking it and my little brother and I have been making it over and over! The chocolate is La Pralinoise from Poulain, it basically tastes like Nutella. Yeah, you got it. A-MA-ZING.
The cake is just moist enough, sweet enough. It will go perfectly as a dessert with a ball of vanilla ice cream or with an expresso.
The recipe was adapted from the little recipe card that you could find in the chocolate. It was originally ground hazelnuts but we switched it for ground almonds. And it was calling for 2 eggs and my little brother (13 years old please!) added an extra that is changing the texture for more moisture. Good job little bro!
For a baking dish of 8''x8''
- - 3 eggs
- - 100g of sugar
- - 50g of butter, melted
- - 100g of flour
- - 150g of almond powder
- - 200g of hazelnut chocolate
- - In a bowl, beat the eggs and the sugar until foamy. Add the melted butter and whisk some more.
- - Sift the flour and mix well. Add all the almond powder and mix well.
- - Add the chocolate cut in pieces small like chocolate chips.
- - Pour in the mix in a buttered dish.
- - Bake in a pre-heated oven at 385F for 20-25 minutes or when you pick the cake with a knife and it comes out dry.