Hey my dudes,
This week’s recipe takes my absolute favorite chocolate cake and adds almonds. Because if there is one thing I have discovered about myself in the past year of creating menus for Bageriet Lördag it’s that when in doubt I’m gonna add nuts.
For those who are new here Bageriet Lördag is my one-day-a-week pop-up bakery that I run from my apartment. You can find info about here:
New cookie flavor? Hmm lets try with hazelnuts or peanuts?
New cake flavor? Peanut butter is great! So are hazelnuts! Almonds as well!
I add nuts to scones, brownies, buns, I add them everywhere! Almonds, hazelnuts, walnuts, peanuts (I know they are technically a legume but work with me here!) I love them all so so much.
All of these nuts can be chopped into pieces, ground into flour, or mixed into butter. There are so many ways to add nuts to literally everything. This recipe in particular calls for making a praliné.
Praliné (prah-lee-NAY) is a nut paste made with both toasted nuts and caramelized sugar. Pralines (PRAY-leen or PRAH-leen) are a candy and not the same thing. Restaurant supply companies sell it ready-made (Valrhona has a whole line of them) but it can be tricky for a home baker to get their hands on. I always make my own and the recipe is included down below.
Chocolate and almonds, a match made in heaven.
Xoxo,
Cecilia
P.S. I will be continuing with the “Bageriet Lördag: Behind the Business” series next week. This week I had originally planned on writing about the value of professional experience when running a home bakery but every time I wrote it I just ended up sounding really mean and discouraging (tbh) and that’s not a vibe I want to put out into the world. I’m working on it!
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