{"id":1335,"date":"2013-11-16T17:24:13","date_gmt":"2013-11-16T15:24:13","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1335"},"modified":"2020-04-15T17:04:54","modified_gmt":"2020-04-15T15:04:54","slug":"%d7%91%d7%97%d7%95%d7%a9%d7%94-%d7%a9%d7%95%d7%a7%d7%95%d7%9c%d7%93-%d7%a2%d7%a9%d7%99%d7%a8%d7%94","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1335&lang=en","title":{"rendered":"Rich Chocolate Cake"},"content":{"rendered":"

Like comedy, sometimes the best recipes come out of improv.<\/p>\n

\"2013-11-16<\/a><\/p>\n

Ingredients<\/h3>\n

1 cup ground almonds
\n\u00bc cup Tami GF flour (or another all-purpose GF flour), or plain flour for a non-GF version
\n4 eggs
\n2 cup sugar
\n\u00bd cup cocoa powder
\n\u00bd cup cornstarch
\n1 bag (10 gr.) baking powder
\n\u00be cup vegetable oil
\n2 Tbsp. Instant coffee
\n1 cup milk (or rice\/soy\/tapioka milk)
\n2 Tbsp. Brandy<\/p>\n

Preparation<\/h3>\n

Preheat your oven to 170C\/340F.
\nMix all ingredients in a bowl.
\nPour the cohesive mixture into an oiled round cake tin.
\nBake for approx. 40 minutes, until a toothpick comes out dry but still with moist crumbs.
\nYou can serve as is, or slice ir in the middle and fill with cream and strawberries, or even serve warm with a scoop of icecream on the side.<\/p>\n

\"2013-11-16<\/a><\/p>\n

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