Easy 5-ingredient chocolate almond cakes.
Things That Make Me Ridiculously Happy:
1) puppies with floppy ears
2) driving through mud puddles
3) sticky notes
4) new bed comforters from Ikea
5) flourless chocolate cakes with only 5 ingredients
Ever since we got married we’ve been using mismatched bedroom furniture, which has recently become even more mismatched. My husband brought a pine dresser and nightstand into the marriage with him (his dowry I guess) and while I love free things (please waiter, more bread!) I don’t like pine and frankly the furniture was… boring.
But we knew we were poor newlyweds and that we were going to be living in the matchbox-sized loft above his uncle’s dentist office for a while so we made the really grownup decision not to invest in a new bedroom set right off the bat. So we found an ancient dresser with 10 (TEN!!) drawers at a local second hand store for $30 dollars and after a coat of black paint to cover the horrendous blue condition we found it in, it’s been a pretty great compadre these past few years – it holds everything I throw in it, you can’t ask much more of a friend can you?
But three years later, I’m really really ready to have some dressers that MATCH.
Being the frugal people we are, we decided we’d paint the ones we have to match. Slap a coat of white on there and call it good, yeah?? No. Pinterest, I love-hate you. You make me think that I can do things I really shouldn’t. Like buy $100 of milk paint and wax products and empty my dresser contents and spread them all over our spare bedroom (oh my gosh my favorite sweater! I’ve been looking for that….) and lug the massive thing out to the garage in 20-degree weather so that I can give it that rustic, handmade, shabby-chic love I’ve been pinning like mad.
Only once we got both emptied dressers down into the garage (kill me. it’s like moving.) did we finally look at each other and say, mayyyyybe this is a bad idea. They’re old pieces of furniture and even though my husband’s tallboy is in good condition, my huge 10-drawer beast is literally falling apart.
After a brief 6-minute episode of weighing our options, we finally agreed to ditch the paint project (we admitted that neither of us is actually confident we know how to work with milk paint, much less make it look good ) and decided it was time to invest (frugally of course) in a pair of matching dressers for our master bedroom.
But really. Have you tried to pick out dressers with your husband?
9 stores. NINE people. And that’s not even counting the online browsing (shipping is how much???). Nine stores and my clothes are still strewn haphazardly across two bedrooms. Don’t worry though, all of that shopping wasn’t for nothing.
We brought a comforter home from Ikea!!
Ya win some ya lose some.
Except with flourless chocolate almond cakes. There’s no losing to be had there. Only winning. Can I just tell you that I’m bordering on obsessed when it comes to making flour from raw almonds?? Seriously the coolest trick. Skip the processed white flour and throw some whole almonds (like Diamond of California, my fav) into your food processor or high-tech blender if you’ve got one. Add just 4 other ingredients (yeah, four) to the mix and moist, fudgey chocolate cake is on it’s way to being born.
- 1 cup Diamond of California whole raw almonds
- 6 tablespoons butter
- ¼ cup honey
- 4 ounces dark chocolate OR semi sweet chocolate chips OR almond bark (found near the chocolate chips in grocery stores)
- 2 eggs
- 4 5-ounce ramekins
- Preheat oven to 350 and spray ramekins with nonstick spray.
- Add almonds to a food processor (or powerful blender) and pulse until a fluffy light mixture forms.
- In a microwave-safe bowl add chocolate, honey, and butter. Microwave on half-power for 30 seconds at a time, stirring after each, until melted and smooth.
- In a medium bowl beat eggs. Add the chocolate mixture and mix until smooth. Add almond mixture and mix again. Divide batter evenly between the 4 ramekins. Bake for 25-30 minutes until a toothpick comes out mostly clean. Serve drizzled with chocolate syrup or sprinkled with powdered sugar if desired.