Another chocolate cake recipe in less than one month? It seems so...Blame the cold weather of the last week and the early mornings, when I am looking for a companion for my strong Turkish coffee. As I also started to clean up the kitchen of the things that are usually forbidden during the Pesach holidays - coming up in less than one month in a chametz-clean kitchen near you, I decided to finally use some of the things that were in my pantry for a longer time. Add a pinch of creativity and this delicious chocolate cake was born, that even my big one, usually very critical towards everything I do - teenage years may last longer than expected - noticed that it is really something special.
Ingredients
2/3 cup grated almonds
1/2 cup grated coconut
1 1/3 cup white flour
7 gr. baking powder
1/2 cup brown sugar
3/4 cup brown cocoa dissolved in warm water
2 tablespoons honey
50 pistachio grated, for the decoration
Directions
Heat the oven at 250C, at least 10 minutes before starting the baking. Smear vegetable margarine on the oan before adding the ingredients.
In a bowl, add the ingredients, one by one, and mix well after each of it and bring it to bake in the oven.
Ten minutes into the oven, add the pistachio. Another idea would be to add the pistachio directly to the ingredients, which make it into a nice crunchy interior.
Preparation time: 10 minutes
Baking time: 45 minutes
To be served with a warm cuppa or a hot chocolate or coffee. Even after three days, the interior was moist, because I kept the cake outside, at the room temperature, instead of storing it in the fridge. It serves around 25 moderate sizes of delicious pieces of cake.
Bon Appétit!
