>> Monday, February 14, 2011
Happy Valentine's Day! Foremost on my mind this holiday? Desserts! Last year, I layered together a no-bake, Chocolate-Peanut Butter Fudge-Tart for the two of us to enjoy. The year before that, I chilled our favorite Chocolate-Coconut Pie. This year, I wanted to bake something.
So, that's exactly what I did.
I picked up a set of three spring-form pans this weekend for $4.00. I suggest using a springform for this recipe if you want to display your cake in a pretty way. However, if all you're interested in is gobbling it up, any 9-incher will do. (TWSS?! Ah. No! OK. That's a really, really bad one.)
Note: Our cake only lasted a day and a half.
(Print This Recipe!)
What you'll need . . .
- 1-1/4 cup whole wheat flour
- 1/2 cup hazelnut (or other nut) meal
- 1/4 cup golden flax meal
- 1 teaspoon baking powder
- 1/2 cup Earth Balance (or butter)
- 3/4 cup sugar (I use Florida Crystals)
- 1/2 cup semi-sweet or bittersweet chocolate chips
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or regular milk)
- 3 tablespoons Bob's Red Mill egg replacer mixed with 9 tablespoons water (or 3 eggs)
- 3/4 pound pitted, frozen black cherries
- 1 to 2 tablespoons extra sugar
Method . . .
- Preheat your oven to 350 degrees F. Butter the sides and bottom of your 9-inch springform cake pan. Add a pinch of flour to the pan to lightly coat where you buttered. Or you can also cut a circle of parchment for the bottom.
- In the bowl of an electric mixer, cream together the 1/2 cup butter and 3/4 cup sugar. Then add in the egg replacer (mix it first with the water) and vanilla extract. Beat well until fluffy and well combined.
- In your microwave (or on your stove-top) melt the chocolate and then add it to the wet ingredients along with the almond milk. Mix until well combined.
- In another bowl, whisk together the flour, hazelnut meal, flax meal, and baking powder. Then add the dry ingredients to the wet -- one half at a time. Stir until there are no lumps.
- Batter will be relatively stiff. Put it in your cake pan and press down evenly (I used a piece of plastic wrap so it wouldn't stick to my hands).
- Then press a single layer of frozen cherries into the top of the cake (I left 1/4" or so on the sides). Sprinkle with the 1 to 2 tablespoons of sugar.
- Bake for 45 to 50 minutes -- checking halfway through to pour out a bit of the cherry juice that will accumulate (it's OK if it seeps into the cake a bit). Cake is done when a toothpick inserted comes out with only a few crumbles on it.
- Let cool for 15 minutes before cutting/removing from pan. Store in your fridge for up to 3 days, if it lasts that long.
Either way, it tasted and looked incredible.
How will you celebrate/have you celebrated V-day? We still haven't made any plans. I imagine we'll do a work-night dinner date at some point this week. Not tonight, though. I have chorus!
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