3. Gradually whisk in 1 cup of almond flour and a ½ cup of cocoa powder.
This was a bit of a confusing step for me. The recipe calls for 1 cup of blanched finely ground almond flour, or 4oz, as different flours have different weights to them, this is a more accurate way to measure it. I don’t have a scale, so I just spooned in regular almond flour, that way it was fluffy and not packed in. It also said to make sure to get cocoa powder that is not Dutch processed, as that could make the cake a bit flat. The cocoa powder in the cupboard had been put in a glass jar to keep it fresher, but unfortunately meant that I didn’t know if it was regular or not. I gambled a lot in this step and while my cake wasn’t flat, this could have contributed to my outcome.
4. Finally, whisk in ½ teaspoon of salt and ½ teaspoon of baking soda. The batter will be fairly thin.
The recipe called for kosher salt or a ¼ teaspoon if you were using fine salt, so I opted for a slightly scant ½ teaspoon as I only had Himalayan salt and figured it landed more on the side of kosher salt. Again, I was gambling just a tiny bit, which is entirely against my character, but I guess I needed to relax a bit to balance out the stress of everything going on in the world.