GREATEST CHOCOLATE CAKE

Why do we feel so guilty after indulging in a moist delectable dessert? It could be the daily articles filled with statistics on obesity or the celebrities with the perfectly-fit bodies on the cover of Vogue. Or it might just be that the cake we relish in provides us with such gratification that it feels like a sin.
Well this chocolate cake is definitely one of the greatest cakes I've ever made; it tastes sinful, but it's not. The sweet chocolate flavor combined with the moist texture is ideal for a cake, but the white chocolate chips floating throughout add an extra punch of delight. This chocolate cake is like a pan full of heaven. Aside from the fantastic flavor and consistency arousing my palate, the best part about this cake is that there is no butter and no sugar added. Sounds like a miracle, I know.



Recipe (See Elana's Pantry)

1 cup dark chocolate chips 73% cacao (if you want to use a bar, it's about 6 ounces)
½ cup coconut milk (recipe calls for canned, but I used So. Delicious)
2 eggs
1 ¼ cups blanched almond flour
½ teaspoon salt (recipe calls for celtic sea salt, but I used Kosher salt)
½ teaspoon baking soda
1 cup white chocolate chips

1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
2. When chocolate is completely melted, remove saucepan from heat
3. Stir eggs into saucepan containing chocolate/coconut milk mixture
4. Next, stir in almond flour, salt and baking soda
5. Fold in ½ cup of the white chocolate chips
6. Grease an 8x8 inch baking dish with oil of your choice
7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
8. Bake at 350° for 20-25 minutes
9. Cool and serve

ORANGE CHOCOLATE SCONES

I came across a great recipe from Elana's Pantry for Orange Chocolate Scones. I was a little hesitant as the recipe called for almond four and agave nectar for sweetening. Don't forget that this was my first attempt at using alternative, natural, ingredients when baking. To my utmost delight, these scones turned out to be sensationally aromatic and delicious—you'd never know that butter was omitted from the mix. These guiltless scones are perfect for breakfast or anytime you're craving something sweet and delicious! On an even better note, they are easy to make!




Gluten Free Orange Chocolate Scones:

2 cups blanched almond flour
3/4 teaspoon baking soda
1/2 cup chocolate chips (the recipe calls for dark chocolate chips, but I used Callebaut milk chocolate chips)
1 tablespoon orange zest
1 egg
3 tablespoons agave nectar

1. In a large bowl, combine almond flour, baking soda, chips and zest
2. In a smaller bowl, combine egg and agave
3. Mix wet ingredients into dry
4. Knead dough with hands if necessary to ensure proper distribution of ingredients
5. Form dough into a circle that is about ½-inch in thick
6. Cut dough like a pizza, into 8 slices
7. Using a metal baking spatula transfer to a parchment lined baking sheet
8. Bake at 350° for 10-15 minutes
9. Serve

little balls of cake

It's that time of year again, when people find reasons to stay in and warm up by the fireplace with a cup of hot cocoa and some delicious treats. For my annual holiday party I decided to make cake balls with my favorite Amy's Bread yellow cake recipe. Tasting one of these delicacies is like sampling a piece of utopia. I spent a lot of time making over 70 of these drops of heaven. So you can imagine by the end of a long day—full of cake, frosting and chocolate—I was utterly relieved to share with my friends. Believe me, they were delighted too.

The power of these chocolate coated cake balls will stop you and send you into a world of bliss. The thought of biting through a chocolate shell into a soft sweet cake continues to marvel me, as the differing textures are so compatible together. I would definitely suggest learning some patience with this dessert and having at least three dish towels nearby...let's just say that by the end of the day my kitchen was happily covered in sugar, flour and chocolate.




Directions:
Bake AMY'S YELLOW CAKE and BUTTERCREAM FROSTING. When the cakes are out of the oven and still warm, dump them into a big mixing bowl. Pour the frosting over the cake—this will be messy. Use your hands (if you don't mind) to mix the cake and frosting. It should be very mushy. Make small balls with the mix. Place the cake balls on a baking sheet and place in freezer for at least 1 hour. Take bakers chocolate and melt in a double boiler (it's good to use a candy thermometer to keep the chocolate at the right temperature). Have the cake balls ready. Use a toothpick to insert into the cake balls and one by one dip in the chocolate. Place the chocolate-coated cake balls back on the pan. Repeat until all of the cake balls are coated. Place in freezer until ready to be served. I enjoyed getting extra fancy by melting more chocolate for drizzling and sprinkles for fun (sorry that I only have pictures from the first few steps of the baking process, but understand that few confections last long enough for a proper photo shoot in my house).

happy indulging!!

sweet & savory

What are the first foods that come to mind when you think of a tailgate? Hamburgers? Hot dogs? What's for dessert? Nothing sweet comes to mind when I think of tailgating before a football game. But when my friend, Deb, told me that she was making cupcakes that looked like hamburgers I began to think otherwise. I am a bit of purist—I prefer steamed veggies as opposed to grilled or fried, red ketchup instead of green, and hot fudge instead of the chemically enhanced stuff that hardens. The idea of eating a cupcake that looks like a hamburger baffled me, until I found myself standing in Deb's kitchen fascinated by her confection. One bite had me sold on this clever dessert. The sweet vanilla, chocolate and coconut flavors worked beautifully with the contrasting savory facade. She prepared over 100 hamburger-looking-cupcakes for a fraternity tailgate. Deb used vanilla and chocolate cake-mixes, frosting, shredded coconut, and food coloring for dying.


HOW TO:

Bake chocolate and vanilla cake mixes in a cupcake pan. Cut all of the baked vanilla cupcakes in half. The baked chocolate cupcakes you should cut in thirds. The chocolate cake will be the 'burger' and the vanilla cake will be the 'bun.' Use food coloring to dye vanilla frosting—yellow for mustard and red for ketchup. Dye the shredded coconut green for lettuce. Layer the burger with all of the condiments and enjoy this awesome dessert!

the glory of chocolate milk

I just applied for the NYC Marathon, 2011—let the training begin! Along with strengthening my legs at the gym and running outside, I've been trying to eat healthfully so that I have enough energy to keep up with my routine. You'll never guess what I've been gleefully indulging in after my usual run...CHOCOLATE MILK! When I first read about the benefits of drinking chocolate milk after a workout I couldn't believe it—probably because I remember only drinking this sultry and smooth chocolatey delight as a child on occasion. I thought to myself, if this is true I will never miss a day of exercising ever again. Gallons of research has been done on this work-out-recovery-drink and studies show that chocolate milk provides the right amount of carbohydrates, proteins, sodium and fluid to restore your body. Not only does chocolate milk help my body in the physiological sense, but it makes me feel joyous, youthful and alive as it glides down my throat. I drink Organic Valley's Lowfat Chocolate Milk, which comes in a fabulous well-sized container with a straw (always a plus). Let's just say that now I have an even better incentive to keep running.

hot chocolate

Today was the first real of sign of fall here in Texas. That's right—the third day in November! I woke up in a hurry, walked outside feeling the cool crisp air, looked up and saw a cloudy gray sky. A smile quickly warmed up my face as I thought about coming home later to a nice cup of hot cocoa. I began thinking, what are some varieties of this beloved libation?
Mexican hot chocolate is made with chocolate, cinnamon, vanilla and—depending on how spicy you like it—a pinch of chile powder. American hot chocolate generally consists of a chocolate powder, which is often mixed with hot milk or water. Marshmallows are sometimes added, not only to make ourselves feel like we came up with the warm sweet concoction all by ourselves, but to add a nice creamy contrast in color and texture. In Europe hot chocolate is taken seriously and literally. Their winter drink is made with real chocolate, giving it a nice thick consistency. Just imagine walking around the Marais district, bundled up in a chunky knit sweater and cashmere coat, and coming back to your Parisian loft for a hot cup of liquid chocolate—c'est parfait (perfect)!!

Here's a recipe to for Parisian Hot Chocolate (David Lebovitz):

Four ‘Parisian-sized’ Servings

2 cups (1/2l) whole milk
5 ounces (130 g) bittersweet chocolate, (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar

1. Heat the milk in a medium-sized saucepan.

2. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. (Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.)

3. Taste, and add brown sugar if desired.

a piece of cake

I'm on a bit of a cake-baking rampage. Looking at my calendar and seeing a birthday makes my ears perk up, like a giddy dog. A special cake was in order for September 19th. It was my significant eater's twenty-first birthday, as well as his two brothers (triplets). My close rapport with all of the boys, compelled me to bake a spectacular cake. I decided to go with my favorite yellow cake recipe (below) and chose a chocolate silk frosting, from Amy's Bread cookbook. My significant eater loves chocolate so I thought this frosting would be a nice treat. This cake is moist with sweet vanilla flavors permeating through eating compacted crumb. The chocolate frosting adds contrasting texture, taste and color appealing to the senses in my body. At first bite the words OOH and AHH rolled out of my mouth, almost reflexively.



At the end of a wonderful celebratory weekend, all I could think about was the warmth and sense fulfillment this cake stirred up inside—as if it literally took over my soul. But the boys could only think about one more piece of cake.

Amy's Bread Chocolate Silk Frosting

3 cups semisweet chocolate chips
1 3/8 cups Confectioner's sugar
3/4 cup Cocoa powder
2 cups Unsalted butter, slightly softened
1 tspn Vanilla extract
1/8 tspn Kosher salt

Melt the chocolate chips in the top pan of a double broiler and set it aside to cool. In a separate bowl, sift together the confectioner's sugar and cocoa powder.
In a mixing bowl, using an electric mixer with a paddle attachment, cream the butter at medium speed until it's very light but not too soft, about 2 minutes. Add the sugar mixture and continue to mix on low to medium-low speed until the sugar and cocoa have been well incorporated. Add the melted chocolate, vanilla, and salt and mix again on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to over-mix it or the frosting will get too warm and runny. It should be smooth, glossy, and soft enough to spread but still hold a stiff peak.
The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.

*from The Sweeter Side of Amy's Bread