How do you deal with stress? Some run; some do yoga; some read; I bake. Whenever I am really stressed, I find baking to be therapeutic. I don’t know exactly why, but something about creating the perfect cake, cookie, bread, brownie or pastry helps me get out of my brain. Maybe it’s because I know that with just a few hours in the kitchen, I can whip up almost anything. Or maybe it’s because I like taste testing the fruits of my labor. Who knows.
For the past couple weeks, my work schedule kicked my butt. So, I spent last weekend baking up a storm. It was a spur of the moment decision to make this chocolate “stress” cake, so when I found that I didn’t have all the ingredients I would usually need to make a cake, I had to improvise.
After I already started making the cake, I found I didn’t have two crucial ingredients — milk and butter. I rarely buy milk these days (I’m trying to cut back on my dairy intake), but not having sticks and sticks of butter in the fridge and freezer was very unlike me.
TGIF everyone! Today, I want to share this wonderful, flourless chocolate cake recipe that I made for a coworker’s birthday. My coworker is gluten free and allergic to vanilla, so she usually can’t partake when I make things for other office birthdays. So for her birthday, I wanted to make it really special and bake something she could definitely eat. And thus, this cake.
I think the biggest challenge with a flourless cake is that it can fall apart very easily if you don’t follow directions carefully. So for this cake, I highly suggest you don’t omit any of the ingredients, bake the full time stated in the recipe, and when it comes time to plate the cake, firmly place a plate over the cake tin so the cake doesn’t move much when you flip it.