banana mocha cake

The clouds finally close in and the winds pick up. The scorching summer weather ends and here begins autumn.

Autumn. It just kind of rolls off your tongue. I don't know how long I've waited to be able to say, "It's autumn weather" but I'm glad I can say it now.

The cool breeze and minimal sunshine today set up a pleasant and somewhat right atmosphere for afternoon tea--one involving cake and other tidbits over milk tea and sweetened coffee, not to mention endless chatter about life and future and things. But the restless and errand-filled day consisted mostly of babysitting my baby sister and exercising and cooking...but no worries! It's autumn and there are plenty chances of afternoon teas to come :)

My mom asked me if I could make an Asian style cake--the light, fluffy sponge cakes with a cloud-like, melt-in-your-mouth texture. Much less dense than normal cakes, the Asian style cakes are fashioned with a light stabilized whipped cream rather than the typical butter or cream cheese frosting. 

I have yet to make such a cake.

And so! 

I proceeded with my afternoon once again using almond flour and ground flaxseed to create another healthier sweet-tooth satisfaction. I'll admit during the process I truly believed my cake had failed, but I added in a few extra ingredients at the spur of the moment and luckily, saved my cake as well :) This dense and rich mocha cake gets its creaminess from the mashed banana, and has the melt-in-your-mouth decadence like the happy medium between a souffle and molten lava cake--just without the all the guilt.

Yes, I did feel a little bit guilty when I took a bite--and then ate the whole--of the cake. Its dense richness refuses to let me believe it contains the healthier substitutes of what could have been flour, oil, butter, and sugar. It was hard to contain my sugar craving after taking a bite, but my willpower forced me to resist and Saran-wrap the remaining 1/2 of the second cake for tomorrow.

Banana Mocha Cake

yields 2 ramekin cakes  

Ingredients:

1/2 cup almond flour

1 tbs ground flaxseed

1 tbs espresso powder

1 tbs cocoa powder

1/4 tsp baking soda

1 egg white

1/4 tsp cream of tartar 

1 tsp brown sugar

1/2 mashed banana

2 tbs chopped dark chocolate (I used 2 squares of Trader Joe's Pound Plus dark chocolate) 

Directions: 

- Preheat the oven to 350° F and pour water and fill 1/4 of a baking sheet. 

- Combine the dry ingredients in a small bowl and set aside.

- Using an electric handheld whisk, whisk the egg white until frothy, then add in the cream of tartar and whisk for a few seconds, and immediately add in the brown sugar. Continue to whisk until soft peaks form (when you hold the bowl over your head, the egg white should not slosh around). 

- Fold the dry ingredients with the egg white mixture one tablespoon at a time. You will notice the batter becomes somewhat hard like cookie dough, don't fret! Add in the mashed banana and mix until incorporated. 

- Add in the chopped dark chocolate and combine, then fill two ramekins 2/3 of the way with the batter. 

- Put the ramekins on the baking sheet that is already filled 1/4 of the way with water, and bake for 30 minutes or until all of the water is gone due to steaming.

- Remove the cakes and let cool, then serve.