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. 

Almond Anise Biscotti

From Mary’s Kitchen

Fall has arrived with nice cool mornings, stirring up my baking urges.  Not that it takes much to do that, but cool sunny weather works.  The alternative was raking up pine straw.  Baking won.  

I blogged earlier this year about a recipe for cherry almond biscotti, based on a recipe from The Il Fornaio Baking Book by Franco Galli (see March 2016).  I love this book.  Another biscotti recipe I’ve adapted is Galli's recipe for Anicini, an anise cookie.  My version has more baking powder, almonds and anise seed, but less butter.  I’ve also been using anise oil instead of anise extract.  As the logs don’t spread nearly as much as suggested in the original recipe, it makes a lot fewer cookies.  This biscotti has a terrific crunch and keeps very well.  Sorry Meg, this recipe is not gluten-free.

Ingredients:
2 1/3 cups flour
1 1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt

1 1/2 Tbsp anise seeds
5 Tbsp butter, slightly softened

2 cups sliced raw almonds (a bit more won’t hurt)

3 large eggs, room temperature

1/2 tsp vanilla extract

1/4 tsp anise oil

Measure the dry ingredients and the anise seeds into a large mixing bowl, then whisk together.  Rub the butter into the dry ingredients with your fingers.  Stir in the almonds.  In a small bowl, lightly beat together the eggs, the vanilla extract and the anise oil.  Add the egg mixture to the dry mixture.  Mix by hand with a wooden spoon until just combined. The dough mixture will be quite stiff.  Turn the dough out onto a floured board or countertop (see photo, left). Knead a few times to bring the dough into a cohesive brick. Cut the dough into 2 equal pieces – a bench knife works well here – then roll each into a log about 15" long.  Place the logs on a baking sheet lined with parchment paper.

Bake the logs in a preheated 350 degree oven for 25 min – I like to use the convection mode for biscotti.  The logs will spread a little and lightly brown (see photo, middle).  Remove from the oven and let the logs cool on the baking sheet for about 12-14 min.  Leave the oven set to 350 degrees. When the logs are just cool enough to handle, transfer to a cutting board and cut each crosswise at an angle into ~1/2" wide slices. You’ll notice that the inside of the logs will not be completely cooked.  A sharp, serrated bread knife is useful here. 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 (see photo, right).  Makes about 3 ½ dozen biscotti.  They will keep in a covered container for up to 2 weeks, but probably won’t last that long.

Meg's Comments

I think that having a supply of biscotti on hand for the holidays is a great idea for a quick and light breakfast before a busy day of decorating, shopping or cooking as well as a mid morning snack or afternoon pick-me-up.  And don't forget feeding the inevitable overnight guests.  Wrapped up with a pretty bow, a wonderful holiday gift.

Since I am not fond of the liquorice flavor of anise, I am not going to try this recipe.  But a review of my attempt to make your cherry almond biscotti gluten free would probably work just as well with this recipe.  Substitute a gluten free flour mixture and add 1 tsp Xanthan Gum.