This year, I could not stand it until after Thanksgiving. Here we are in the middle of November, and my Christmas tree is high, there is a wreath on the front door, and I have already picked up my candle and firewood. Did I use our vacation photography as an excuse to lash out at my house in the early morning? Yes, and let’s face it: it was an excuse for me to jump.
I know what you’re wondering: how does this fit in with the cake? Promise, I’ll get there. Every time at this time of year I start craving hot peppermint chocolate as a midday lunch that gives me all the pleasure of the holidays. Maybe it’s important, but me just want to have a Starbucks Christmas cup and drive around Norah Jones’ holiday song. So, when it came time to dream of the salt of the party I attended last week, I knew what I wanted to make: a flour-free chocolate cake that included one of my favorite treats and my high-end vacation. delicious.
Let’s start by singing the praises of a powdered chocolate cake. The above foods contain a information go for it. First of all, they only have a few ingredients, and I always have them in my pocket, so it’s a great way to store them in my back pocket for last-minute cooking. It is one of the rarest of foods that is non-perishable but lightweight which allows you to do it without feeling the weight that comes with icing cookies. And, the bonuses are naturally gluten-free, so even your #gf friends can enjoy them! This is a method that, naturally, does not contain any flour, and I add gluten-free baking powder to increase the length and texture.
So, what makes this powder free salt the right chocolate cake for the holidays? Well, peppermint appears in two places here. There is half a teaspoon of peppermint in the batter of the cake alone, which does not sound like much, but trust me: a pinch of peppermint goes a long way. And second: when the cake cools down, I pile airy whipped cream in the center of the cake, then scatter the crushed peppermint, chocolate bar, and cocoa powder on top. Not only does it add flavor to the little things, but crushed peppermint gives it an amazing sparkle that contrasts sharply with the cream.
Isn’t she beautiful? I usually share this very thin snack at a dinner party, so a 9-inch cake is easily eaten up to 16. It’s also great in the fridge — you can make it one day before you’re ready to serve and be cool inside. refrigerator, then add the whipped cream before eating. Eat cold or warm, this flour-free chocolate cake is delicious at any temperature, making it an excellent salt for meetings. Relax her on recipes, and post me on Instagram @camillestyles if you try!