Sweet and Salty Chocolate Cake with Almond Crisp
This marriage is standard in a lot of cuisines (chicken and waffles!), but recently, the dynamic duo of savoury-sweet has taken on new realms, with chefs pushing the boundaries of…
Instructions
-
1
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of a 6-inch (15 cm) springform pan and line the bottom with parchment paper.
-
2
In a bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
-
3
In a large bowl, whisk together the egg, sugar, oil, soy sauce and vanilla. Stir in the dry ingredients alternately with the milk until smooth. Spoon into the prepared pan.
-
4
Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack. Clean the ring of the springform pan.
This marriage is standard in a lot of cuisines (chicken and waffles!), but recently, the dynamic duo of savoury-sweet has taken on new realms, with chefs pushing the boundaries of dessert (from Le Vin Papillon’s tomato-verbena-olive oil sorbet in Montreal to New York chef Dominique Ansel’s sweet-corn crepes with smoked toffee, lemon, brown sugar and black pepper). Food companies are launching products like vegetable yogurts and we’re noticing a salty twist in traditionally sweet treats. You’ll never look at chocolate cake the same way after tasting our soy-sauce-infused creation, where the salty condiment is found in both the batter and the almond crisp topping. The result is a new flavour dimension: round, rich and deeply satisfying. Sound out of this world? It is.
