Monday, September 6, 2010
HCB: Gold Ingots and Chocolate Ingots
To avoid suffering from Ingots overloaded, I made the full recipe of Gold Ingots and 1/2 recipe of Chocolate Ingots.
For the chocolate ingots, I've added the cocoa powder into the almond flour mixture.
YUM! We tried both cakes on the day of baking and on the day after. They were really good on the day of baking but the taste improves the next day. I love that they are crunchy on the outside but soft and moist on the inside. I know this post is supposed to be about the Gold Ingots but I have to say I love the Chocolate Ingots more :). I like it so much that I made 1/2 a recipe again today (and yes we are officially suffering from Ingots overload).