At a recent catered event, I had a serendipitous experience: I found an amazing local caterer, Rockville-based Provisions Catering (www.cateringbyprovisions.com), and was very impressed with the luscious meal they had prepared from Michael Solomonov’s “Zahav: A World of Israeli Cooking” (Houghton Mufflin Harcourt 2015), especially the brownies that I could not wait to make myself.
This gluten-free recipe is superb. These are very moist and brownie-like in texture. You can serve this as a cake, or cut into individual pieces.
8 tablespoons unsalted butter, softened
1 cup sugar
big pinch of salt
2 scant cups chopped dark chocolate (at least 60 percent cacao; 11 ounces), melted and cooled
4 large eggs, lightly beaten
1/2 cup almond flour
confectioners’ sugar, optional
Preheat the oven to 375°F, with a rack in the middle. Oil a 9-inch round or square cake pan, line the bottom with a round of parchment paper, and oil the paper.
Combine the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a big bowl) and beat on medium-high speed until pale and fluffy, about 2 minutes. Add the melted chocolate and mix just until combined. Scrape down the sides of the bowl with a spatula and mix for another few seconds. With the mixer on low speed, add the eggs, one at a time, beating until each one is incorporated before adding the next.
Scrape down the sides of the bowl again, then add the almond flour and mix on low until just incorporated, about 10 seconds.
Pour the batter into the prepared pan and smooth the top with an offset spatula (the batter will be very sticky). Bake until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
Let cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Sift confectioners’ sugar over the top before serving, if desired.
Find more of Sheilah’s culinary treats at www.cookingwithsheilah.com.