This rich and satisfying little chocolate cake has a secret sauce that makes it unforgettable. The salty component of this beauty comes from tamari (Japanese) soy sauce and it’s in the cake batter and the crunchy almond topper. Easy to make, this six-inch cake is perfect for eight small slices or four huge ones.
- Tamari almonds
- 2 cups raw almonds
- 1 tbsp tamari or Japanese soy sauce
- 2 tbsp neutral oil, eg grapeseed
Preheat oven to 350°F. Place almonds on a baking tray. Pour over tamari or Japanese soy sauce and oil and mix through evenly. Spread almonds evenly in dish and roast until fragrant and crisp, about 15 minutes. Cool before storing in a sealed jar. They will keep for several weeks.
2. Chocolate Cake
- 1/2 cup all-purpose flour
- 3 tbsp cocoa powder sifted
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 egg
- 1/2 cup sugar
- 2 tbsp vegetable oil
- 1 tbsp tamari soy sauce
- 1 tsp vanilla extract
- 1/4 cup milk
With the rack in the middle position, preheat the oven to 350F. Butter the sides of a 6-inch springform or cake ring and line the bottom with parchment paper.
In a bowl, whisk together the egg, sugar, oil, soy sauce and vanilla. Stir in the dry ingredients alternately with the milk until smooth. Spoon into the prepared pan.
Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack. Clean the ring or springform ring.
3. Almond Crisp
- 1 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/2 tsp soy sauce
- 1 tbsp all-purpose flour
- 2 tbsp tamari almonds, coarsely chopped from step 1
Line a baking sheet with a silicone mat or parchment paper. Place the ring of the springform pan on the prepared sheet.
In a saucepan over medium-high heat, melt the butter with the brown sugar and soy sauce. Simmer for 30 seconds and remove from the heat. Stir in the flour. Working quickly, pour into the ring and spread into a thin layer. Sprinkle with the almonds.
Bake for 10 minutes in a 350F oven. Let cool completely on the baking sheet, then unmould.
- 170 grams good quality dark chocolate, chopped
- 2/3 cup 35% heavy cream
- 1/4 cup unsalted butter, softened
Place the chocolate in a bowl. In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for one minute without stirring. Using a whisk, stir until smooth. Stir in the butter. Cover and refrigerate for a half hour or until the ganache is spreadable.
Some Assembly Required
Slice the cake in half horizontally to obtain two layers. Spread the ganache onto each layer and stack them. Top with the almond crisp.