Chocolate we can all get behind
Thursday, August 20th, 2009OK! I have about a million things I want to blog about in the next week and a half covering my travels over the last… 4 or 5 months.
First, CAKE! Gluten free cake made out of coconut flour. I downloaded the recipe in a pdf from Picadilly books, but I can’t find it anywhere on their website or on Amazon right now. I have every intention of buying the book though, because every recipe in it has been a total taste success… something that’s hard to say after tasting some random gluten free baked goods out there. Coconut flour, in my opinion, is the way to go. I think I could make some good change opening a #gf bakery in Calgary using coconut flour. The only issue might be the amount of eggs needed. Wheat intolerance folk will be fiiiiiiiiiiiiine. True celiacs may have problems if they have egg allergies. Which would suck, obviously.
In case Picadilly puts a link up to the innards of the book, this their site. Or maybe you want to read the lonely Amazon review? You’re welcome.
The cake:
Basically, I beat the hell out of the batter in my fancy new 90th Anniversary KitchenAid, divided into two round cakepans lined with parchment paper AND THEN I stuck the two cooked cakes together with (UTTERLY FABULOUS) whipped coconut milk.
Did you know you could even do that? You take a can of coconut milk, throw in some vanilla and (I used) icing sugar and you whip it, whip it good. It doesn’t really take on a whipped creamy consistency until you chill it. I poured what was left of mine after the cake was assembled back into the can and stuck it in the frigo. Because I am brilliant.
There were some slidey issues, but before it went into the fridge things were straightened out. Is that toasted coconut on the top? Oh, why YES! it is.
This cake tastes soooo much better the next day after it has been refridgerated. I’m not sure why. The coconut flour is moist and firm (probably because this cake has oooh, 9 eggs in it). I went with a coconut theme just because I wasn’t sure how much coconut would come through the chocolate in the cake. I really had nothing to worry about.
I used a dirty plate. And put the picture on the internet. To show you the magical dollop of coconut whipped cream. It was divine. Really. Also, the flash was a necessity in the first two pictures. Which is worse than the faint natural light coming from the one window in my subterranean kitchen. But not a lot.
FIN.
Next time, maybe a Hawaii round up or a cookie revelation. Or a post only about my newly acquired love for borscht.












