{"id":2931,"date":"2020-11-17T10:08:38","date_gmt":"2020-11-17T10:08:38","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=2931"},"modified":"2020-11-17T10:10:01","modified_gmt":"2020-11-17T10:10:01","slug":"chocolate-almond-cake","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2020\/11\/17\/chocolate-almond-cake\/","title":{"rendered":"Chocolate almond cake."},"content":{"rendered":"

I accidentally made a gluten free cake yesterday. I had some good quality cooking chocolate and decided to have a go at Paul Hollywood’s recipe and while I stirred the melting chocolate I found myself looking at the recipe and realizing there is no flour there. \ud83d\ude42<\/p>\n\n\n\n

Chocolate cakes in our house are produced mainly for Florek. Izzie and I prefer milk chocolate, so I’ve made a small one, half a portion to make it manageable and not to waste too much. <\/p>\n\n\n\n

So, to start, 130 g of dark chocolate got melted and slightly cooled. 2 egg yolks and 1 whole egg whipped into thick goodness with 105 g caster sugar. 2 egg whites whipped separately. 125 g of ground almonds. All of those gently combined baked in my smallest, round tin, lined with baking paper for about 30-35 minutes in 180 degrees. <\/p>\n\n\n\n

Once cooled, some raspberry jam was smeared all over the cake before the ganache( 60 g of the same chocolate and 60 ml of double cream) was generously applied all over the cake.<\/p>\n\n\n\n

It was tasted shortly after Florek’s favourite carbonara. The sounds he was making convinced me it was a good use of time and ingredients. As for me, I’m not blown away, might have a piece later while watching GBBO semifinals. <\/p>\n\n\n\n

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I accidentally made a gluten free cake yesterday. I had some good quality cooking chocolate and decided to have a go at Paul Hollywood’s recipe and while I stirred the melting chocolate I found myself looking at the recipe and realizing there is no flour there. \ud83d\ude42 Chocolate cakes in our house are produced mainly … Continue reading Chocolate almond cake.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2933,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=2931"}],"version-history":[{"count":2,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2931\/revisions"}],"predecessor-version":[{"id":2935,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2931\/revisions\/2935"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media\/2933"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=2931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=2931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=2931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}