Recipe adapted from Elana’s Pantry
When I started my Noble Baking one of the cookbooks I found that really got me into healthy baking was Elana’s Pantry which I found by chance in Mexico in 2005 and I made practically every recipe in the book, something I don’t do that often: because 1. I am so picky with cookbooks and recipes, I usually end up liking 2-3 recipes max and 2. I rarely have that much time to make all the recipes I want plus adapt them now that I am doing a world tour. This recipe is really amazing and just like that little black dress we all need and have: it can be elegant or very simple depending on the look you give it with the ganache either glazed or piped. Both are beautiful and delicious. I have even made this cake with raspberry noble jam and with a cream cheese frosting. Feel free to adapt.
This is an elegant version of the cake for a special event, the gold leaf makes it so dressy right?
The bottom version is a lovely piping we made in a class in Monterrey and the ganache recipe really works great when you cool it to the right texture. Make sure you don’t over chill it or it will be too hard to pipe. Ganache does not like extreme temperature changes.
RECIPE
Serves: 8 (8" cake)
- 2 cups (230 grams) almond flour such as HEB, Honeyville Farms
- ¼ cup (32 gr) raw cacao powder such as Terrasoul or fine quality cocoa powder such as Guittard
- ½ teaspoon fine sea salt/ 2 gr
- ½ teaspoon baking soda/ at high altitude use half/ 2 gr
- 1 cup maple syrup
- 2 large eggs
- 1 tablespoon/ 15 gr vanilla extract
- 240 gr heavy cream
- 200 gr good quality chocolate 70% such as valhrona or cacao barry
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- Pre heat convection oven to 340 f.
- Grease and line a 8” cake with parchment paper.
- Sift cacao or cocoa and baking soda and salt and mix with almond flour in a medium bowl.
- In a separate, large bowl: mix with a whisk: eggs, vanilla and maple syrup.
- Add dry ingredients and mix until combined.
- Pour batter into prepared cake pan. Bake for approx. 25 -35 min or until a toothpick comes out clean- depending on the oven. Remove from oven and let cool. Unmold onto a cake disc.
- Glaze with chocolate and decorate with chocolate sprinkles and freeze dried raspberries.
- Heat cream and maple syrup in a small pot.
- Add to chocolate and process with a hand blender or food processor and process again.
- Let cool, covered with plastic wrap.
- Pour onto chocolate cake once it has cooled.
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