This is a very rich, dark chocolate cake that incorporates coconut in 3 different forms. I strongly suggest making the cake the day before although the tantalizing aroma will drive you slightly mad! I made the cake the day of the potluck in about 3 hours and it was still warm when I arrived but popping it into the refrigerator insured that the ganache did not melt.
Chocolate Macaroon Cake
Bon Appetite suggests that this cake will serve 10 - yeah, if they are very hearty eaters. It will serve many more because few will want more than a sliver. Serve with whipped cream or ice cream.
Cake Ingredients
1 cup coconut oil, melted and cooled plus a bit more for the pan
1/4 cup unsweetened cocoa powder, plus a bit more for the pan
1 cup raw, skin on almonds or any other type of nut (I will use hazelnuts next time)
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tsp kosher salt
1/2 cup unsweetened shredded coconut (I found this at an Asian market)
6 large eggs
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 TBSP vanilla extract
Ganache Ingredients
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 TBSP light agave nectar (or pure maple syrup)
pinch of kosher salt
1/2 cup unsweetened coconut milk (using "lite" coconut milk would be a sin. Shake the can very well and then stir to be sure that all the cream is totally incorporated before measuring)
Cake
Heat oven to 350 degrees. Spread nuts on a rimmed baking sheet and roast the nuts for about 10 minutes until they are slightly toasted. Keep a close eye on them. Allow nuts to cool thoroughly. Reduce the oven temperature to 325 degrees.
Lightly brush the bottom and sides of a 10 or 9 inch spring form pan with melted coconut oil. Line the bottom of the pan with parchment paper and brush with coconut oil. Dust the side of the pan with coco powder.
Heat chocolate and 1 cup oil in a microwave-proof bowl on medium strength for 1 minute. Stir the mixture. Heat for another minute at medium strength. Stir the mixture - the chocolate should be mostly melted. Set aside.
Pulse the nuts, salt and 1/4 cup coco in a food processor until the nuts are finely ground. Add the shredded coconut and pulse a few times to mix it in.
Beat the eggs in a mixer with the whisk attachment at medium speed until the eggs are thoroughly blended. Add both sugars and the vanilla. Increase the speed to high and beat until the mixture is pale and thick and starts to hold the the marks of the whisk (at least 2 minutes). Change to a low speed and slowly add the chocolate/coconut oil mixture. Once it is totally incorporated, slowly add the chocolate and nut mixture. With a rubber spatula scrape the sides and bottom of the bowl to be sure that everything is evenly mixed together. Scrape batter into the prepared pan.
Bake the cake until firm to the touch and a toothpick, inserted into the center of the cake comes out clean. This should take 35 to 45 minutes of baking time, depending on the size of the pan. Allow the cake to rest for 15 minutes on a wire rack.. Using a small knife, run the blade around the perimeter of the cake and remove the side of the pan. Invert the cake onto a plate and remove the parchment paper. Let the cake cool completely.
Ganache
In a medium size bowl combine the chocolate, agave and salt. Bring the coconut milk to a simmer in a small pan over medium low heat (it won't take long since there is only 1/2 cup of milk) Pour the heated milk over the chocolate and stir until the chocolate is melted.
Add the chocolate mixture to the bowl of your mixer and mix at medium speed for about 6 to 8 minutes. The ganache should no longer be shiny and thick enough to hold soft peaks.
Working fairly quickly (the ganache will harden) ice the top and sides of the cake.
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