Science… never solves a problem without creating ten more- Bernard Shaw
Merry Christmas y’all!! Kinda late for that but hey the thought is what counts doesn’t it? So the 24th evening we had a small get together with great people and even greater food. Lot of Japanese treats and snacks. For the main course we had Pav-bhaji, Rajma and Japanese rice (with radish, bamboo, beets and carrots- I should ask my friend for the recipe, it tasted real good!) . For dessert we had ice cream and an eggless chocolate cake. I was aiming for a black forest cake but somehow lost my enthusiasm and made a chocolate cake with whipped cream and toasted almond topping.
2 tbsp unsweetened cocoa powder
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 can condensed milk
1/2 cup butter, melted and cooled
1/2 cup water
a pinch of salt
1 tsp almond extract
Preheat the oven to 360F.
Sift the cocoa powder, flour, baking soda, baking powder and salt. Mix all the ingredients (dry and wet) with half a cup of water and whisk until everything is combined.
Pour the mixture into a 6 inch cake pan (I used 7 inch and my cake was not as tall as I expected it to be) and bake for about 20 minutes or until a toothpick comes out clean.
Remove from the pan and allow it to cool completely on a wire rack.
For the topping,
1 cup heavy cream, chilled
1 tsp rose water
6 tbsp confectioners’ sugar
1/2 cup sliced almonds, toasted
Whisk the cream, rose water and sugar until stiff peaks form. You can make it ahead of time and keep it refrigerated until ready to use.
Top the cooled cake with the whipped cream topping, toasted almonds and some chocolate curls (my curls were more like powdered since I used a grater!)
It was a really good cake, and this time I did not feel the taste of wheat flour. Loved the almond-whipped cream-chocolate topping! Yummo….