Fathers and flourless chocolate almond cake.

DSC_0071

Happy Fathers day to all men of the fathercloth!

And a special shout out to my dad, a man who loves chocolate, especially gooey chocolate.

DSC_0092

My dad carries a bag of carrots, piece of meat, handful of almonds, and hefty hunks of dark chocolate wherever he goes. He could be at the lab, in the airport, on top of Mt. Kilimanjaro; you can bet your bottom dollar on that little lunchbox because he’s got it.

My hypothesis is that he carries around his gourmet food kit out of wariness. Wariness of hunger and what it makes you do, like paying for airlines’ overpriced, sodium-enriched snack packs that are neither tasty nor nourishing. We call Daddy’s phobia “food insecurity.” Yet the more I attempt to philosophize about it, the more I think it’s an expression of his multifaceted, farm-boy, ever-practical inner foodie.DSC_0081

DSC_0095

While packing things for Seattle, I found a Swedish cookbook one of my friends gave me years ago. When I saw a recipe for flourless chocolate almond cake, my Dad’s lunchbox flashed through my head. This is a father cake, I said to myself as I twiddled my fingertips together with glee. The cake looked healthy, yet so gooey ooey chocolaty, while refined. I had to try it.

Upon first bite, you know Swedish chocolate cake is “healthy” like a bran muffin or something you’d get at Whole Foods, which is not necessarily healthy (but hey, it’s all about perception.)  It is not too sweet, surprisingly flavorful, and slightly amandine. However, due to the almond flour, the cake is not as smooth as non-almond flourless chocolate cakes.

Still, ground almonds give the chocolate cake a deep, almost milky sweet flavor that elevates the confection to a whole other category of toasted chocolate wonderfulness. Rest assured, hungry-wary people of the world. This Swedish chocolate cake assuages food insecurity while simultaneously satiating foodie-ism. Let’s just say it’s hard to stop at one slice.

So, Daddy, I dedicate this gooey, rich, wholesome recipe to you. It’s like your food insecurity kit, just minus the meat, carrots, and other stuff like hummus packs that you pick up along the way.

DSC_0085-001

DSC_0069-002

DSC_0076DSC_0052

Flourless Chocolate Almond Cake

Makes a small cake that serves six to eight, depending on how hefty you like your piece of cake. Recipe adapted from The Food and Cooking of Sweden by Anna Mosesson. Anness Publishing, 2008.

100g/4 ounces dark or bittersweet chocolate with at least 75 percent cocoa solids
4 ounces unsalted sweet butter, plus a bit extra for greasing
2 eggs, separated
1-1/2 cup finely ground almonds
1 teaspoon vanilla
2 Tablespoons
raspberry preserves, whipped heavy cream, or vanilla ice cream, for serving

1. Preheat oven to 350 degrees. Grease a shallow round cake tin and line with wax paper for easy clean-up.
2. Gently melt chocolate with double boiler on low heat or in the microwave on low power. Remove from heat.
3. Cut butter into small pieces, add chocolate, and stir until melted. Once almost cool, slowly add egg yolks, ground almonds, vanilla, and sugar. Turn the mixture into a large bowl.
4. Whisk egg whites until stiff and then fold them into chocolate mixture. Put in to cake round and bake until just set but still soft in the center, about 15 minutes. Serve chilled with raspberry preserves and vanilla ice cream.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s