Mocha Chiffon Cake

Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.

I have been baking lots of cake lately and chiffon cake still one of my favorites…it is so easy and stays fresh and moist for days…depending on my mood I serve the cake with fresh fruit, some confectionary sugar or when needed I dress the cake with fresh whipped cream or layers of ganache.

The combination of flavors is unlimited, chocolate, coffee, orange, lemon, strawberry, vanilla… just to give some examples.

– What is chiffon cake?

Chiffon cake is very light, airy and fluffy cake made mainly with vegetable oil, eggs, sugar, cake flour and any liquid from milk to juices.

– What is the method used for chiffon cake?

Chiffon cake does not use any baking agent or butter, only vegetable oil and egg whites beaten into meringue as a leavening agent.

– Why should you make chiffon cake?

Because the texture is super soft, light and moist and almost melts in your mouth. Moreover, you can make it with all kind of flavors and serve plain or with any kind of frosting you desire.

– Why you should not be intimidated by chiffon cake?

There is really no secret…just mix the egg yolk portion with all the liquids and flour, set aside and beat the egg white to meringue until the soft-stiff peaks forms…fold gently and bake…

In my opinion the trick is to beat the meringue to the right stage and fold correctly…other than these two steps, there is really nothing scary about the baking the perfect chiffon cake or any kind of foam cake.

– Should we look at the recipe?

Ingredients:

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon instant coffee
  • ½ teaspoon vanilla extract
  • 65 g cake flour
  • 15 g cocoa powder
  • 1 pinch salt
  • 6 g white vinegar
  • 80 g sugar

Method:

Place a tray with water in the oven and preheat oven at 325oF.

In a small bowl, mix cake flour, cocoa powder and salt, set aside.

Add the instant coffee into the milk, stir until all the coffee granules are dissolved.

In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.

Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.

Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.

Decorate as desired.

– Looking for more cake recipe? Please check the recipes below…

Did you know that chiffon cake is a kind of foam cake? Foam cakes are basically made with eggs, sugar flour and very little oil. These cakes are light and airy due to the egg whites which are beaten separated from the egg yolks.

Thank you for visiting Color Your Recipes…have a colorful week!




Garlic Fried Rice

Fried rice with garlic rice is so fragrant and loaded with flavor…garlic rice will elevate your simple fried rice to a totally new level.

If you like garlic, like we do, you are in for a treat…this fried rice is loaded, packed, full of the fragrant garlic imbedded into each grain of rice…it is nothing magical or tricky…just plain garlic and rice…

– Why should you make fried rice using garlic rice?

Because it will bring a totally new deep flavor to the simple and traditional fried rice.

– What are the steps to make fried garlic rice?

First you make the garlic rice with lots and lots of garlic.  Let it cool and refrigerate for a day or so like your leftover rice…by the way, the best fried rice uses leftover rice…and this is not different.

Use the garlic rice like your plain rice as a base of your fried rice.  You can add whatever your palate calls for it…chopped vegetables, corn, ham, cubed chicken, shrimp, scrambled egg…the options are unlimited.

– Did I convince you to try it?

I hope so…

Ingredients:

  • 3 tablespoons butter
  • 12-15 cloves garlic, finely chopped, minced
  • 1 shallot, finely chopped
  • 1 ½ cup rice, washed and drained
  • Enough chicken broth or water to cook the rice
  • ¼ tsp salt (optional)

Method:

In a large wok or skillet, heat the butter over medium heat. Add the minced garlic and shallot. Stir fry the garlic and shallot for 2-3 minutes, until it turns a light golden color and fragrant.

Carefully remove the garlic from the pan and add to the rice. Add the salt if using and the chicken broth or water.  Cook the rice as you usually do, whichever method you use.

Once the rice is cooked remove from the heat and let it cool completely before storing it in the refrigerator.

Next day prepare your fried rice as you would normally do using the garlic rice.

In this post I used 3 scallion, 2 cups of frozen mix vegetables, 2 large eggs scrambled, ½ lb shrimp.

– Looking for more rice dish recipes? Check on the following…

Did you know that garlic has many health benefits? Garlic had been widely studies and many scientific publications support the health value of it, such as protecting the heart, lung, brain and lowering cholesterol and blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!




Air-Fried Sweet Potatoes

These slightly crispy air-fried sweet potatoes are super easy to make and they are great as side dish or as a healthy snack in between meals.

Before I go on with the post, sorry for not “visiting” you lately…we were on vacation and just got back a couple of days ago…we visited part of Croatia in a small ship through the Adriatic Sea, it was a lot of fun, met great people and enjoyed fantastic food…sharing some pictures are at the end of the post in case you are interested…now back to the post…

– Why air-fried sweet potatoes are healthy?

Air-fried sweet potato fries are made with less fat than traditional fries, so they are a healthier version with less fat and calories for you when craving for conventional fried potatoes or sweet potatoes.

– Very easy, almost no work

You will need only a few ingredients and very small work for these air-fried sweet potatoes.

– Seasoning?

I like it almost plain…just a bit of salt after air-fried…the contrast of the sweet and savory is magical…but feel free to coat with your favorite herb or any dip you like. The possibilities are endless…

– Air-fried sweet potato tips?

Yes, for even cooking try to cut the sweet potato as uniform as possible, either thin or thick…and place them in one single layer or close to it…that’s it!

– Thin or thick cut?

It all depends, sometimes I like it thin for extra crispness and sometimes I like it thick, so the middle is soft and moist, contrasting with the crisp layer on the outside.

– Are you ready for the sweet potatoes fries in the air-fryer

Ingredients:

  • Sweet potatoes
  • Olive oil
  • Salt
  • Any seasoning if using

Method:

Preheat air-fryer to 400oF.

As stated above, try to cut them as uniform as possible.

Toss with olive oil, salt and/or any herbs.

Cook in batches, without overcrowding the basket.

Cook for approximately 8 – 10 minutes if the fries are thin and around 14-16 minutes for thicker cuts.

Make sure to flip the basket half way.

Serve warm…with or without your favorite dipping sauce.

– If you enjoy this super simple recipe using an air-fryer you might want to check on these…

Did you know that sweet potatoes contain soluble fiber? Moreover, sweet potatoes also contain vitamin A, vitamin C, vitamin B6, manganese and potassium. Since sweet potatoes come with all variety of colors they are loaded of nutrients, especially the purple and orange.

And here I have some pictures of our cruise through Adriatic Sea where we visited many Croatian islands, small part of Slovenia and Venice…

Sorry for the long post…

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Mango Salsa

The sweetness and a bit of tart from fresh mango in this super simple salsa is just amazing, great with chips, on fish, chicken and even steak…cannot go wrong with this spring color salsa.

Here I am again, with a super simple recipe, or better, no recipe for mango salsa.  This salsa is super fruity as you can imagine…loaded with mango, a bit of onion, handful of cilantro and a splash of fresh lemon or lime…that’s it. If you like a hint of heat, add finely chopped jalapeno and make sure that the mango is not over ripe, you do not want to end up with a mushy sauce.

This fruity salsa goes really well with any kind of pan fried, grilled, roasted fish, chicken and steak…and you will taste a burst of spring.

– So, what is salsa?

According to Wikipedia, salsa in Mexican cuisine is a kind of sauce mainly composed of tomato, onion, chilies, herb and some sort of acid.

But in reality salsa can be made of any kind of fruit, vegetable, herbs and so on…

– How you serve fruit salsa?

With whatever you like specially grilled meat, chicken and fish. Somehow the sweet and a hint of spice is a perfect match for smoky food by refreshing it. I enjoy fruit salsa with fish, scallops, shrimps…somehow a perfect complement.

– Ready to look at the recipe?

Oh, by the way, this recipe was based on this recipe. Please adjust the amount of each ingredients to you taste.

Ingredients:

  • Almost ripe mangoes, cut into small cubes
  • Sweet onion, finely chopped
  • Cilantro, chopped
  • Jalapeno, finely chopped (optional)
  • Lime or lemon

Method:

Place the chopped sweet onion into an icy bowl of water and let it rest for 15 to 20- minutes. Drain well and pat dry with paper towel. If you do not mind the strong smell and taste of onion, please skip this step.

In a medium bowl add all the ingredients and squeeze lime or lemon juice. Mix gently.

– Looking for more simple recipes? Check these out…

Ready to serve.

Did you know that mango is low in calories but loaded with nutrients? Mango is high in fiber and rich in vitamin A and C.  Vitamin C helps your immune system and collagen formation as vitamin A is essential  for bone and vision.

Thank you for visiting Color Your Recipes…have a colorful week!




Egg Salad with Ham Mini Phyllo Cup

Care for an easy, simple and nutritious finger food? These mini phyllo cup filled with creamy egg salad with ham not are only cute, they are delicious…and perfect for Easter!

The combination of the creamy egg salad with a bit of ham and the light and crispy phyllo cups are detectable for the palate.

– Why you should try this recipe?

It is the easiest and simplest finger food you can make…and they are so eye catching…

– Can I make my own phyllo cup?

Absolutely, I was just too lazy to make them, so I choose the short cut method, store bought.

– Is that possible to make these in advance?

Yes, by adding a layer of iceberg lettuce in the mini cups before adding the egg salad will keep the phyllo cup fresh and crispy.

– Should we get to the recipe?

Here we go…

Ingredients:

  • 3 hard boiled eggs
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons finely cubed ham
  • Fresh ground black pepper
  • 1 big iceberg lettuce leaf
  • Cilantro leaves, carrot, green peas for garnish

Method:

Refresh the phyllo cups by baking them in a 325F preheated oven for 3 to 4 minutes. Remove from the oven and let it cool completely.

Scoop the egg from the shell and place in a small bowl.

Using a fork, mash the egg as much as you can.  Add the desirable amount of black pepper and the ham. Mix until all the ingredients are blended together.

Cut the iceberg lettuce into small piece and lay gently inside the mini phyllo cup.

Using a mini scooper (1 tablespoon size) scoop the egg salad on the lettuce.

Garnish with cilantro leaf, carrot and or green pea.

Serve.

Before I forget…

– Looking for more egg recipes?  Please check the links below…

Did you know that eggs are considered one of the most nutritious food available? One egg contain in average 77 calories and it is packed with vitamins such as A, B12, B2, B5.  Also rich in phosphorus and selenium.

Thank you for visiting Color Your Recipes…have a colorful week!




Kumquat Marmalade with Vanilla Bean

This kumquat marmalade is amazing, it is sweet and tart at the same time with a hint of vanilla, great on biscuits, toast and everywhere you enjoy a touch of sweetness.

These little miniature oranges are a lot of fun and great as a marmalade, specially because they can be very sour to be eaten fresh. I grew up with it and remember everyone making face when eating the flesh… therefore great as marmalade or candied…

We have a dwarf kumquat tree in our backyard and every year the little tree will have fruits, some years more than others…this year we had a lot…I was even able to give some to my mom and kept part of it to eat fresh and make marmalade.

– What is kumquat?

Kumquats are little oranges and it shapes can be round or like olive. It is translated to “golden orange” from Chinese. Kumquat has its origin in Asia and native to Taiwan, Japan, Korea and China. In traditional Chinese medicine, kumquat is great for treating coughs and sore throats.

– How do I eat kumquat?

The pulp of this fruit is tart and the skin sweet, therefore you don’t peel, you eat the peel.  The interesting thing about eating kumquat is the big contrast between the sour flesh and the sweet peel as often only the peel is eaten.

– Is kumquat healthy?

Yes, like all the citrus, kumquat is loaded with vitamin C. The peel is rich in fiber and high in polyphenols which are antioxidants.

– Can you grow kumquat tree?

Kumquat trees are very resistant to cold weather as compared to other citrus trees, therefore it should be easy to grow almost anywhere…and yes, I have a dwarf kumquat tree in my back yard and had been giving me kumquats for years.

– Why you should make kumquat marmalade with vanilla bean?

Not only because it is pretty, the little vanilla bean specks in between the see-through orange color marmalade as well as the flavor…the combination of the sour and sweet with a hint of vanilla is very special…

– How you serve kumquat marmalade?

The same way you use orange marmalade…in ice cream, on toast/biscuit/muffins, with yogurt, in crepes, in oatmeal, with cheese…

– Ready to try kumquat marmalade?

Before I continue, I would like to disclose that I have been given “Tahitian Pure Vanilla Bean Paste” as part of a product review through Nielsen-Massey. Although the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company. Okay…back to the marmalade.

When the company contacted me to see if I would like to try the vanilla paste, I did not hesitate and took the offer in a heartbeat…imagine not need to cut the vanilla pod and scrap the seeds in your recipe…I was so excited to try it…so here I am…

Ingredients:

Method:

After kumquats being washed and dried, cut the ends and discard them. Slice the kumquats into approximately 2.5-3 mm (⅛ in) with a sharp knife and remove the seeds in it.

In a medium pot place the sugar and water. Bring to boil and reduce the heat to medium, mix gently until all the sugar is dissolved. Add the sliced kumquats and the vanilla bean paste.

Cook in medium heat for approximately 15 minutes until the sliced kumquats are translucent. Remove from heat and let it cool before pouring the marmalade into a jar. Refrigerate the marmalade.

If you feel that the syrup is too thin, you can strain the sliced kumquat and place the syrup back in the pot and simmer until the desired texture. Pour back the kumquats and let it come to boiling point. Remove from the heat and let it cool before pouring into a jar.

– Looking for more recipes using citrus fruits? Take a look at these…

Did you know that kumquat is a symbol of good luck and prosperity? Kumquat trees reach its height during the Chinese New Year (Lunar New Year), and yes, the kumquats in our tree were at their prime during the Chinese Lunar Year.

Thank you for visiting Color Your Recipes…have a colorful week!




Pasta with Kumana Avocado Sauce

This pasta with the already made Kumana avocado sauce is super delicious and easy…great for any weekday meal.

I am sure you might be a little skeptical…avocado sauce in pasta? Yes, I repeat…avocado sauce in pasta…If you have never had you are missing a super easy and tasty pasta dish. You can use any type of pasta such as angel hair, bow tie, spaghetti, orecchiette, fusilli and so on…in this post I choose to use ravioli (frozen) and fettuccini…

Before I continue, I must disclose that I have been given Kumana Avocado Sauces as a gift to try, and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

– What are Kumana Avocado Sauces?

When I was approached to try these sauces, I must confess that I did not think twice…and I am so glad to have the opportunity to try and share my experience with you. I received a package of three, “Be Original”, “Be Sweet” and “Be Hot”. These sauces are delicious…light and so tasty. They are perfect paired with chips, tacos, eggs, steaks, poultry…you name it…

– Want to know more about Kumana Avocado Sauces?

Please check it out here at Kumana Foods.

– Why you need to make pasta with Kumana Avocado Sauce?

Because it is easy and so good…and you just need a few ingredients to make an unforgettable pasta dish…this because the avocado sauce has not only avocado but onion, bell pepper, cilantro and garlic. The sweetness of the sugar plum tomatoes combined with the slightly spicy avocado sauce with a hint of vinegar is just amazing.  My husband loves it…

– Are you ready for the recipe?

There is really no need for recipe. Just cook the pasta of your choice. Drain and toss the avocado sauce, tomatoes and cilantro. Top with cheese before serving…below are more detail in case you really want something to follow.

Ingredients:

  • Pasta of your choice
  • Olive oil
  • Fresh sugar plum tomatoes
  • Fresh cilantro
  • Kumana Avocado Sauce, original
  • Grated cheese of your preference

Method:

In a pot bring water to boil and cook the pasta according to the instruction of the package.

In the meantime, cut the sugar plum tomatoes lengthwise and chop the cilantro, set aside.

Once the pasta is cooked to your liking, drain the water and place the pasta in a skillet with a little of olive oil.

Toss some avocado sauce and mix gently, add the tomatoes, stir for a minute. Taste and add more avocado sauce if desire. When all well combined and ready to serve toss the chopped cilantro, mix top with freshly grated cheese. Serve hot.

– Looking for more easy and simple recipes?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Buttery Almond Crisp Cookies

These thin and crispy almond cookies are perfect for the afternoon tea…just be aware that you will not be able to stop eating it until they are all gone…

Many many years ago I had posted this recipe, and after a lot of thought I decided that it was time to “revive” and revisit the post with some minor updates…mainly changing the measurements parameters…from spoons to weight and using less sugar without affecting the taste of these delicate and yummy cookies.

– Leftover egg whites?

These cookies are the perfect way to use up the leftover egg whites that you have in your refrigerator…

– Why you should make these cookies?

Every bite of this cookie comes with two layers of flavors, a thin buttery citrus layer topped with crispy nutty sliced almonds…and the uneven shape make them even more appealing. I baked these cookies often to give as a gift or take to parties, and always have been well received.

Even if you do not have leftover egg whites I urge you to try it…no special skill or gadgets needed. You just need to be careful, so they do not burn since they are very thin and delicate.

– Can I store them?

Absolutely, just let the cookies cool completely and store them in an air-tight container, and they are good for a couple of weeks.

– Ready to try these amazing cookies?

Ingredients:

  • 3 egg whites
  • 45 g sugar
  • 35 g all-purpose flour
  • 20 g butter, melted
  • ¼ teaspoon vanilla extract
  • ½ teaspoon orange or lemon zest
  • Pinch salt
  • 1-1 ½ cup sliced almond

Method:

Preheat the oven at 300oF or 275oF if using convection oven.

Mix the sugar with the egg whites until the sugar is dissolved, fold in the sifted all-purposed flour. Mix until the flour is incorporated to the egg whites. Add the salt, vanilla extract and the orange zest. Mix gently and add the melted butter.

Using a spoon, pour half of the batter to a cookie sheet lined with parchment paper or silicone mate and spread the batter throughout the sheet. Repeat the same with the other half batter. Once the batter is thinly spread throughout the sheet gently cover the batter with the sliced almond.

Place the cookie sheet in the oven for 10 minutes and then lower the temperature to 275oF or 250oF if using convection oven and leave it for another 10 minutes. At the end of the 10 minutes turn the oven off and leave the oven door ajar.

Please note that oven temperature varies, so keep an eye while baking, since the layer is very thin it can be burned very easily.

– Care for more Asian inspired recipe? Take a look at these…

Break the pieces randomly and store in an air tight container

Did you know almonds are rich in vitamin E, calcium, magnesium and potassium? Moreover, almond contains healthy unsaturated fats and no cholesterol, making it a great snack. It has been published that almond can reduce cardiovascular disease by reducing LDL (bad cholesterol).

Thank you for visiting Color Your Recipes…have a colorful week!




Black Bean, Cuban Style

This simple black bean recipe is based from Cuban cuisine with a touch of sweetness and delicious over rice and staple food in Latin countries.

Like many of you I am trying to incorporate more legumes and substituting meat for other sources of protein.

Growing up in Brazil, rice and bean was a staple food in every meal…therefore I really take pleasure and a mix of nostalgia when I eat rice and bean. As you might be aware bean dishes are cooked in so many ways according to its Country tradition. In Brazil, we have the famous “feijoada” which uses black beans with all kind of meat in it, super tasty and flavorful…on the other had we have the “feijao”, meaning beans, which is serve daily for lunch and dinner over rice and much simpler flavor.

Today, I am sharing another bean stew, which I learned after searching the internet and realized why the Cuban bean dish taste so different from the Brazilian one…bell pepper and a bit of sugar. It is amazing that just by adding these two ingredients the flavor of the bean is totally altered.

The creamy bean stew over rice is so good…plain and simple and yet so satisfying. This recipe was adapted from here with some changes.

Ingredients:

  • 1lb dried black bean
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 1 medium size onion, chopped
  • 1 large green bell pepper, cut into small pieces
  • 7-8 garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • 1 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Method:

Wash and soak the beans overnight, changing the water a couple of times in between.

Rinse of the water and place the beans in a pot with approximately 5 cup of water and bay leaf.

Let it boil and then simmer for approximately 60 minutes until the beans and cooked throughout. Remove the suds when the beans come to boil and add more water as needed, making sure that the beans are covered.

Alternatively you can use a thermo cooker by adding the beans, bay leaf and water. Let it boil, remove the suds and place the pot in the thermo cooker overnight or until ready to add the other ingredients.

Once the black beans are cooked, in a large pan heat the oil and add onion, garlic and bell pepper and sauté until vegetables begin to soften, about 4-5 minutes.

Add approximately 1 cup of beans to pan. Using the back of spoon smash beans against the wall of the pan, or alternatively use an immersion hand blender.  Add remaining beans, oregano, sugar, vinegar and water as needed.

Simmer until mixture thickens. Add salt and pepper to taste, stirring occasionally.

Serve over rice as side dish with chicken, meat, ham, fried egg or with anything you wish.

– For more Latin America cuisine dishes, please check these out…

Did you know that beans are an excellent source of protein, very low in fat and exceptionally high in fiber? They are also a very good source of calcium, iron, folic acid and potassium.

 

Thank you for visiting Color Your Recipes…have a colorful week!




Flourless Chocolate Cake

This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.

I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.

This recipe was adapted from Food 52 with minor adjustment.  As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.

– How the cake rises without flour?

Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.

– What else can I add to the cake?

Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.

– How can I serve this cake?

The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.

– Can I freeze the cake?

Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…

– I think it is time to look at the recipe…

I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.

Ingredients:

  • 125 g almond flour
  • 125 g dark chocolate
  • 113.4 g (4 oz) butter, 1 stick
  • 100 g sugar
  • 3 large eggs separated
  • 1 tablespoon rum (optional)
  • Powdered sugar
  • Fresh raspberry for garnish

Method:

Preheat oven to 325ºF and set a rack on the middle level.

Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.

In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.

Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.

In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Let cool completely on the rack before removing the cake from the pan.

Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…

– If you enjoy this simple and easy chocolate cake you might want to try the following…

Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.

Thank you for visiting Color Your Recipes…have a colorful week!