Is it possible to marry a cake? Asking for a ME. Because I gave Molly Yeh’s Passover-friendly, almond flour chocolate chip cookie cake a test-run on Friday morning, and it was downright phenomenal, and a lifelong commitment is not out of the question. (I will giddily take credit for the “aficookie” element, but she nailed the base recipe here.)
It’s also so pretty! Andre took one look at it, looked up at me, and said, “There’s no way you actually made that.” Isn’t that great?
Wait. *Is* that great?
*questions entire relationship*
Anyway, I’m certain that once you make it, you, too, will start wondering about the logistics and legalities of your own cake-human wedding. Also (sorry, real nonsequitur coming up but I have to get into the actual recipe details, too) I substituted out the hazelnut flour for 2 cups of almond flour here to save a cool $16 (!!?) and it was still perfection. That might also be why the consistency of the batter was so smooth. I also used a 9-inch pan instead of an 8-inch because that was all I had on hand, and just baked it for a few minutes less to make up for the smaller size (around 20 minutes)—seemed like that worked just fine, too. Finally, I decorated the whole thing with little piped buttercream flowers. The writing part is melted white chocolate.
Super chewy, quite sweet but in a wonderful way, and really, really nice to look at, this cake will be gracing our seder table for years to come.
THANKS, MOLLY! You’ve done it again.
Get her recipe here.