Art and Chocolate Macaroon Cake

Recently my coastal art group met for a potluck dinner.  Not only are these women wonderful artists (who are willing to accept this neophyte dabbler)  they are wonderful cooks as well.  I was pleased that they really liked the Chocolate Macaroon Cake that I contributed and several asked for the recipe. So here it is.  This recipe comes from the April 2017 issue of Bon Appetite. (I have made a few changes and the instructions are my own so this is not out right plagiarism.)

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. 

Double Chocolate Biscotti

From Mary’s Kitchen

The day is grey and very windy.  The Christmas tree and decorations are already up – poinsettia by the door.  Definitely an indoor day, so I baked.  I think I have already mentioned that I need little excuse to bake….

Meg commented that biscotti make great gifts and they do.  Some of my friends have come to expect the biscotti bag at the holiday.  They are easy to make, festive and keep well – if not eaten quickly.  Here is another of my favorite recipes, for a double chocolate biscotti.  I’ve fiddled with this recipe a lot too.  In previous versions I’ve used pistachios or pecans, instead of walnuts.  The cranberries have been a staple, as is the crystallized ginger. This is a good recipe for those who want to avoid added fat (assuming we can discount the fat in the chocolate chips.

Ingredients:
1 2/3 cups flour
1  cup sugar
1/3 cup cocoa

1  tsp baking soda
1/2 tsp salt

1 1/4 cups semi-sweet chocolate chips

3/4 cups broken walnut pieces

3/4 cups dried cranberries

3 oz crystallied ginger slices, chopped into ~1/4” chunks

3 large eggs, room temperature

2 tsps vanilla extract

Measure the dry ingredients into a large mixing bowl, then whisk together.  Stir in the chocolate chips, nuts, cranberries and ginger.  In a small bowl, lightly beat together the eggs and the vanilla extract.  Add the egg mixture to the dry ingredients.  Mix by hand with a wooden spoon until just combined. The dough mixture will be very stiff – I can’t see this working in a mixer.  Turn the dough out onto a floured board or countertop. Knead a few times to bring the dough into a cohesive brick.  Use a bench knife to cut the dough into 2 equal pieces, then roll each into a log about 15" long.  Place the logs lengthwise on a baking sheet lined with parchment paper. 

Bake the logs in a preheated 350-degree oven for 35 min – convection mode is best.  The logs will spread a little and the tops will crack and dry.  Remove from the oven, then reduce the oven temp to 325 degrees.  Let the logs cool on the baking sheet for about 14 min. Transfer the logs to a cutting board.  Use a serrated bread knife to cut the logs crosswise at an angle into ~1/2" wide slices. Place the slices cut side down onto parchment covered baking sheets, then bake again for 12 min.  Turn the slices over and bake again for 5-7 min.  Let the biscotti cool completely on a rack.  Makes about 3 ½ dozen biscotti.  They will keep in a covered container for several weeks.

Some notes on experiments:  

I gave a copy of this recipe to my sister, who also is an avid baker. She commented that the taste was great, but that hers never came out as crunchy as mine.  Over one holiday visit when we were baking together, I looked at her copy – I’d forgotten to include the soda in the recipe…  Not intentional, I assure you.  Our lesson is that leavening does make a difference.  I tried using the pre-chopped ginger nuggets, but I find that crystallized slices deliver a less sugary piece with a better ginger “bite”.   The mini-chocolate chips tempted me once, but I find they tend to fuse in the cooking and create big, grainy chocolate pieces.  I did not try that version again.  You are hopefully getting the idea that experimentation with biscotti recipes is acceptable, even encouraged.  Even when new attempts might produce a product ready for prime time, all seem somehow to get eaten. 

Meg's Comment

Mary, this recipe sounds devine.  I can just taste the various flavor combinations - the smooth chocolate, spicy ginger and tangy cranberries - Yum. I don't do a lot of baking; partially because I try to be gluten free and the hubs is not and thinks that gluten-free doesn't taste as good. Plus there are not many recipes for baked goods that serve one. The hubs' favorite dessert is flan (recipe coming soon). Finally, baking is more of an exact science than other cooking where substitutions and errors in recipe reading are most often inconsequential.  I am notorious at misreading recipes - for example I made the hubs flan for his recent birthday but misread the recipe and failed to pick up eggs when I shopped for the sweetened condensed milk and evaporated milk. And this is why Mary, the scientist, is a better baker than I.  However, you would think that a librarian would be a good reader - I guess not for detail when you are accustomed to reading as many books as possible so that you can recommend books to your readers.