Recipe: serve a flour chocolate cake with the Passover Seder or Gluten -free guests the rest of the year

Makes a 9 -inch cake

Hanna Feldman is the Boston Baker behind Typefoodie, a recipe blog that focuses on the help of readers to know exactly how many carbohydrates are in sweet treats to better manage diabetes. Feldman recently donated a KitchenAid mixer, which she did not use a 14 -year -old novice; The story took place in the world last week. Diagnosed with type 1 diabetes in college, Feldman began to cook seriously during the Coide. In her search for recipes, she has often found detailed nutritional facts and others that were low in carbohydrates but made with artificial sweeteners. She was looking for delicious recipes mixed with flour and sugar, as well as the carbohydrate information of which she and other diabetics need. Its solution was to create the Typefoodie website and the Instagram page. During her childhood Passover celebrations, someone regularly brought a family -free chocolate cake to his family. Feldman learned that the pleasant texture of the cake came from almond flour (pure ground almonds available in many supermarkets), so she included it when she made her own recipe. For chips, it recommends Guittard Chocolate of high quality, a 150 -year -old American company that has a range of kosher products. Note that the recipe also calls the Dutch cocoa-process powder; Do not replace the natural cocoa powder. The cake has the best taste of the day when it is cooked, but it holds well for two days in the refrigerator (not excited and covered). Sprinkle the finished cake with a mixture of cocoa powder mixed with sugar confectioners. All the ingredients of the cake are available kosher for Passover. This wet and rich dessert is perfect for a Seder or a dinner during the Passover week, and for gluten -free guests the rest of the year.

• Butter (for the pan)

• ½

  Cup (1 stick) Unsaled butter, cut

• 1⅓

  Cups (8 ounces) Semi-succured chocolate seeds

• ¾

  Granulated sugar cup

• 4

  eggs, separate, at room temperature

• ⅔

  Cup almond flour (also called almond flour)

• ⅓

  Dutch cocoa-processing powder cup

• ½

  teaspoon

• 1

  tablespoon of sugar confectioners with 1 teaspoon of cocoa powder

• 1. Set the oven to 350 degrees. Butter a 9 -inch spring pan, line the bottom with a circle of cut parchment paper to adapt it and butter the paper.

• 2. Fill a pan with 2 inches of water. Bring the water to simmer over medium heat.

• 3. In a heat resistant bowl that adapts to the pan without touching the water, mix the butter and chocolate chips. Set it on the pan. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth consistency. Remove the bowl from the water and wipe the dry bottom; Keep a little hot.

• 4. In another bowl, mix the granulated sugar and the egg yolks. With a whisk, whisk the mixture until thickening and sparkling. It will seem pasty at first, but continue to whip until it comes off and lights up.

• 5. Pour the chocolate mixture into the egg yolk mixture, whisking until it is completely incorporated. With a rubber spatula, fold the almond flour, 1/3 cup of cocoa powder and salt.

• 6. In a mixer on the electric support, or with a hand mixer, beat the egg whites at medium speed until the average steff peaks forms.

• 7. With the rubber spatula, stir 1/3 egg whites in the chocolate mixture to lighten it. Add another third party and fold gently, be careful not to overcome the dough or deflate the whites. Fold the last third as slightly as possible, but until no white patches shows. Transfer the dough to the pan. Using an offbeat metal spatula, carefully smooth the upper hand.

• 8. Cook in the oven from 19 to 22 minutes, or until the center is slightly swollen but which is always trembled and the edges begin to move away from the sides of the pan. Transfer to a rack to cool for 10 minutes. Unlock gently and lift the sides of the pan. Fresh at room temperature.

• 9. Using 2 wide metal spatulas, carefully remove the cake from the pan, throwing the parchment and place it on a cake plate.

• 10. Lightly sift the cocoa mixture above the cake. Cut into corners.

Karoline Boehm Goodnick. Adapted from the Blog Typefoodie

Makes a 9 -inch cake

Hanna Feldman is the Boston Baker behind Typefoodie, a recipe blog that focuses on the help of readers to know exactly how many carbohydrates are in sweet treats to better manage diabetes. Feldman recently donated a KitchenAid mixer, which she did not use a 14 -year -old novice; The story took place in the world last week. Diagnosed with type 1 diabetes in college, Feldman began to cook seriously during the Coide. In her search for recipes, she has often found detailed nutritional facts and others that were low in carbohydrates but made with artificial sweeteners. She was looking for delicious recipes mixed with flour and sugar, as well as the carbohydrate information of which she and other diabetics need. Its solution was to create the Typefoodie website and the Instagram page. During her childhood Passover celebrations, someone regularly brought a family -free chocolate cake to his family. Feldman learned that the pleasant texture of the cake came from almond flour (pure ground almonds available in many supermarkets), so she included it when she made her own recipe. For chips, it recommends Guittard Chocolate of high quality, a 150 -year -old American company that has a range of kosher products. Note that the recipe also calls the Dutch cocoa-process powder; Do not replace the natural cocoa powder. The cake has the best taste of the day when it is cooked, but it holds well for two days in the refrigerator (not excited and covered). Sprinkle the finished cake with a mixture of cocoa powder mixed with sugar confectioners. All the ingredients of the cake are available kosher for Passover. This wet and rich dessert is perfect for a Seder or a dinner during the Passover week, and for gluten -free guests the rest of the year.

1. Set the oven to 350 degrees. Butter a 9 -inch spring pan, line the bottom with a circle of cut parchment paper to adapt it and butter the paper.

2. Fill a pan with 2 inches of water. Bring the water to simmer over medium heat.

3. In a heat resistant bowl that adapts to the pan without touching the water, mix the butter and chocolate chips. Set it on the pan. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth consistency. Remove the bowl from the water and wipe the dry bottom; Keep a little hot.

4. In another bowl, mix the granulated sugar and the egg yolks. With a whisk, whisk the mixture until thickening and sparkling. It will seem pasty at first, but continue to whip until it comes off and lights up.

5. Pour the chocolate mixture into the egg yolk mixture, whisking until it is completely incorporated. With a rubber spatula, fold the almond flour, 1/3 cup of cocoa powder and salt.

6. In a mixer on the electric support, or with a hand mixer, beat the egg whites at medium speed until the average steff peaks forms.

7. With the rubber spatula, stir 1/3 egg whites in the chocolate mixture to lighten it. Add another third party and fold gently, be careful not to overcome the dough or deflate the whites. Fold the last third as slightly as possible, but until no white patches shows. Transfer the dough to the pan. Using an offbeat metal spatula, carefully smooth the upper hand.

8. Cook in the oven from 19 to 22 minutes, or until the center is slightly swollen but which is always trembled and the edges begin to move away from the sides of the pan. Transfer to a rack to cool for 10 minutes. Unlock gently and lift the sides of the pan. Fresh at room temperature.

9. Using 2 wide metal spatulas, carefully remove the cake from the pan, throwing the parchment and place it on a cake plate.

10. Lightly sift the cocoa mixture above the cake. Cut into corners.Karoline Boehm Goodnick. Adapted from the Blog Typefoodie