My intention with this recipe was to create a dense intensely chocolate cake with a hint of amaretto flavor in the back ground, and that is exactly what I got. The original idea was to then top it off with a rich dark chocolate ganache glaze which I decided later it doesn’t need, a little powdered sugar was just the right touch.
1 cup all purpose flour, sifted
½ cup almond flour, sifted
1 tbsp dutch processed unsweetened cocoa powder
6 ounces of dark chocolate melted
½ cup molasses (or honey)
1 1/3 dark brown sugar
1 tsp baking soda
2 eggs, beaten
1 ½ tsp almond extract (pure not imitation)
¾ cup boiling water
I find that this cake is best baked in a 9-inch spring form buttered and lined with parchment.
Preheat oven to 325-degrees.
In a stand mixer with a paddle attachment (or a food processor); start by creaming together the beaten eggs with the brown sugar, as the mixture comes together, melt 6 ounces of chopped dark chocolate over a double boiler until silky. Once the eggs and sugar are fluffy, add the chocolate and molasses continue mixing to fully incorporate. Next add the salt, baking soda, almond extract, and cocoa powder. Once the mixture is thoroughly combineded and smooth add the almond flour mixing until completely absorbed, then add the flour a half cup at a time. Finally, on a medium high speed beat in the boiling water until the mixture is smooth and has an almost runny consistency. Immediately pour the batter into the spring form and bake in a preheated 325-degree oven for an hour and a half. ** While the cake is baking it is very important not to open the oven door before the cake has set, otherwise it will sink in the middle (as mine did.) ** After an hour and 15 minutes it is okay to check to see if it is finished baking, if the sides have pulled away from the pan and the center is set remove and allow the cake to cool completely before serving. This can be stored at room temperature for up to five days or in the refridgerator for up to eight.