We're headed into DC today for another business trip. I'm excited a bit more than usual because I get to do a bit of thrift store shopping. I'm not a huge thrift store shopper (though I did find this watch once), mainly because I can never seem to find anything for a deal. I hate running into used clothes that are marked just a few dollars less than brand new clothing - or pieces that look like they've been worn over a decade priced at $20. Drives me crazy. But I'm really trying to give it a chance because I know that many people have huge success stories from thrifting. And so here I am, planning out my day.
Moving on to sweeter things...
This chocolate cake is a favorite in our house. I had never made it gluten free before, though, and so I decided it would be a great idea to try. Unlike some past failures, this turned out to be a huge success. Every bite was delicious. I took it over to my gluten-eating family and they couldn't believe how good it was. Always a good sign coming from people that never eat gluten free stuff.
It's very chocolatey but not ultra sweet so best enjoyed with a cup of tea or coffee!
GLUTEN FREE CHOCOLATE LAYERED CHOCOLATE CREAM CAKE
6 large eggs, separated
1/3 c + 3 T sugar
1/3 c almond flour
1/4 c + 1 T flaxseed mixed with 1/2 c water
4 oz good quality bittersweet chocolate, grated
2 oz semi-sweet chocolate
2 T water
2 c whipping cream
1/2 c unsweetened cocoa
1/2 c sugar
3/4 c slivered almonds
Beat egg yolks with sugar in a large bowl until yolks are double in size and are thick and deep yellow. Add in almond flour and flaxseed/water mixture and stir well. Fold in grated chocolate. In a separate bowl, beat egg whites until stiff peaks form. Fold whites into cake batter. Pour into a well-greased 9" springform pan and smooth out top. Bake at 350F for 25 minutes. Remove from oven once toothpick inserted comes out clean. Cool for 5 minutes and then release springform pan edges and allow cake to cool completely.
Melt 2 oz chocolate with water over a double broiler on the stove. Set aside.
In a large bowl, beat whipping cream, cocoa and sugar until stiff peaks form. Cover and refrigerate until ready to use.
Once cake has completely cooled, cut cake in half horizontally to create two "flatter" cakes. Place bottom layer on a cake pan and spread with about half of cream. Place top layer over cream. Spread top layer with chocolate layer. Then spread remaining cream over top chocolate layer and around the sides. Smooth. Use hands to pat slivered almonds all the way around the side of the cake. Refrigerate for a few hours before serving.
*Highly adapted from Illustrated Book of Desserts: Better Housekeeping