Skip to main content

Chili-Kissed Klad Kakka

By

I recently tried a flourless chocolate-chili cake that was not a hit in my household. One said it was too greasy. One said that it tasted under-cooked. And the third, if you know my boys, you can guess which, wouldn't even deign to try it. Critics, all!

But I was craving something chocolatey and decided to adapt my Klad Kakka to have a kiss of heat in the form of cayenne. Success!

Ingredients

  • 2 eggs
  • 1 C organic granulated sugar
  • 6 T unsweetened cocoa powder + more for serving
  • 1 C gluten-free flour
  • 1/2 C butter, melted
  • 1/2 t pure almond extract
  • dash of cayenne (a little goes a long way)
  • Also needed: parchment paper

Procedure

Preheat the oven to 350°F.

Whisk eggs and sugar together in a large mixing bowl. Fold in the flour, cocoa powder, and almond extract. Add a dash of cayenne. Pour in the butter and stir until smooth with a spatula.

Transfer the mixture into a parchment-lined baking dish. Smooth the top and place in the preheated oven. Bake for 16 to 18 minutes; the cake should just be set on top and sticky inside. Let the cake cool before slicing. Dust with more cocoa powder and more cayenne, if you like.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more