Posts tagged as:

chocolate

Chocolate Fig Cake

by Emilia on February 28, 2008

I was thinking about chocolate and chocolate cakes, then I thought about figs and how those two tastes combine; after some contemplating I thought to myself well why not try to make a chocolate fig cake. The end result was really very delicious, although I was not all that happy with the way my cake looked like; I have never tried to make something like this before and therefore I have no idea how to make all those layers look sharp and clean.

The other thing about this cake was the base which is just chocolate, I have been trying to create different kind of gluten-free cake bases and this was a pretty good idea I think.

I made this in a mini pastry pan which you can just lift off after the cake has settled, but the recipe is for a normal sized cake which is made in an 8-10 inch springform pan. I used St.Dalfours fig jam, but you can really use any kind of thick sugar-free jam, those regular sugar laden jams don´t work in a cake like this.

This recipe is fairly easy; the only problem is that it takes time to let those different layers set.

Chocolate Fig Cake

-200 grams semi-sweet chocolate for the base, or use some sweet chocolate if you like it more than darker chocolates

The chocolate mousse filling-

-500 g silken tofu

-2 dl or 3/4 cups caster sugar

- 7 tbls agar-agar

- 2 dl or 3/4 cups water

-300 grams semi-sweet chocolate or sweet chocolate, semi-sweet chocolate will give this cake a richer taste

-2 tsp of vanilla extract

Topping-

-280 grams of (fig) jam

-200 grams of semi-sweet chocolate, this amount depends on what size your springform pan is, try to make the finishing layer as thin as possible.

Start by lining your the bottom layer of your pan with baking paper cut into a round shape so that it fits as perfectly as possible.

Melt your cake base chocolate and then pour it into your cake pan. Put it in your fridge so that it settles. Meanwhile you can make your chocolate mousse filling.

Melt the filling chocolate and pour it into a mixing bowl together with your silken tofu, vanilla extract and caster sugar, mix everything together.

Pour the water into a saucepan and add your agar-agar, let them boil together for about 5 minutes stirring constantly. I used agar-agar flakes, which are prepared a bit differently than agar-agar powder for example so it is important to check the instructions on your agar-agar packet and follow them. Pour the agar-agar mixture into your mixing bowl and mix it together with the silken tofu and chocolate, be fast and thorough.

By now your cake base should have settled, if it has settled pour the filling on top of it. Put the cake in the fridge again and let it sit for a couple of hours or overnight. After you have let it sit you can spread the jam on top of it carefully, don´t break the mousse. Then melt your topping chocolate and pour it on top of the cake, be careful once again and try to make the layer as thin as possible. Let it sit in the fridge until the topping sets.

Decorate the cake before serving with some chocolate decorations or figs.

Popularity: 5% [?]

More Gluten-Free Chocolate Cake

by Emilia on February 19, 2008

I got this craving to make a chocolate cake which would resemble the ones I had when I was a child, I haven´t had anything which resembles them even slightly after I went gluten-free, yes, such sadness. Before I found quinoa flour I just didn´t eat any kind of baked goods since the taste was not to my liking.

Those chocolate cakes I had in my childhood were basic chocolate sheet cakes with a chocolate frosting, very popular were I come from. They differ a lot from the chocolate sheet cake I made the last time, these are fluffier and not so heavy to eat. I would prefer these and I was so happy to be able to eat something like this for the first time in years.

Once again I used the superfine sugar and I mixed the margarine with the sugar, the end result was a very fluffy cake, so I am inclined to believe now that it might be the secret to fluffy gluten-free baked goods.

Another Gluten-Free Chocolate Cake

-200g margarine

-3dl sugar

Wet ingredients:

-4tsp no-egg mixed with 4 tbls water

-1 1/2 dl soy milk

Dry ingredients:

-5 dl quinoa flour

-1 tsp vanilla

-1/2 dl dark cocoa

-1 1/2 tsp baking powder

Preheat your oven to 225 Celcius.

Start by mixing your margarine with your sugar for at least a couple of minutes, then mix together your dry ingredients and add them to the sugar/margarine mix, then add your wet ingredients. If it seems like a dry lump add a bit of milk, it should resemble a smooth very thick paste. Then pour the batter into a cake sheet pan and bake it for 15-20 min.

After it has cooled down frost it.

Coffee frosting-

-100g melted margarine

-4 tbls confectioner´s sugar, add more if you want your frosting to be sweeter.

-2 tsp vanilla

-2 tbls dark cocoa

-1/2 dl strong coffee

Melt the margarine and add everything else, cook for two minutes and then pour it on top of your chocolate cake.

Popularity: 2% [?]

A Gluten-Free Chocolate Sheet Cake

by Emilia on February 16, 2008

This was inspired by the Pioneer Woman Cooks site, you can see how Ree does it from here.

This cake turned out really tasty and it was very easy to make, and it was fast. I left it a bit a raw in the middle as you can see in the picture, but that´s not necessary, it´s just that I like chocolate cakes to be a bit a raw so that the cake is moist. I would make the icing a bit differently and add some coffee to it, since I like it that way, and I used dark cocoa in this. The buttermilk was replaced with plain soy yogurt. I was thinking that maybe I could add some lemon juice into my soy milk and get something that would resemble buttermilk, but then I decided to use yogurt which worked well in this recipe.

I used No-Egg since I just bought a pack of it for the first time in my life; I am kind of adding it into everything, but I am almost sure that it is not necessary to use it here.

Chocolate Sheet Cake

Dry ingredients:

-2 cups quinoa flour or all purpose flour or some other gluten-free flour

-2 cups sugar

-1/4 tsp salt

Ingredients which need to be melted:

-1 cup oil or margarine

-4 heaping tbls of cocoa

-1 cup of boiling water

Wet ingredients:

-2 tsp No-Egg and 2 tbls of water, combine them well

-1/2 cup of plain soy yogurt, use a bit more if you don´t use No-Egg

-1 tsp baking soda

-1 tsp vanilla

Preheat your oven to 180 Celcius.

Start by mixing your dry ingredients and leave it to be. Melt your cocoa and margarine together in a saucepan, then add your boiling water and let it boil for 30 seconds. Mix your wet ingredients together and stir them into your melted cocoa/margarine mixture after it has cooled down a bit, then add your dry ingredients, mix everything together and pour the batter into your sheet cake pan. Bake for 20 min, if you are using quinoa flour it will take a bit longer.

I would use this frosting:

-4 dl of confectioner´s sugar

-2 tbls of cocoa

-2 tsp pf vanilla

-100g of margarine

-1/2 dl of coffee

Melt the margarine and add the other ingredients , let them boil for about 2 minutes and then pour it on top of your chocolate sheet cake after it has cooled down a bit.

Popularity: 2% [?]

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