Flourless Chocolate Cake w. Chocolate-Coconut Ice Cream
So I forgot to tell the lovely people at the Daring Bakers that I moved my site. So I have to post this here to get credit. I'll also be posting it at my new site good good things as well just to have it there.
Anyway. I've been thinking about Flourless Chocolate Cake for a bit now so I was really excited that it was this month's challenge. Then I got nervous. There are only 3 ingredients in this sorta cake recipe: chocolate, butter, eggs. The eggs are in there for a reason. Chocolate and butter are easy to "veganize". Eggs...not so much.
Out of the mini loaf pans
I decided to start small my first go at it. So I halved the recipe, which was strange since I didn't really have a recipe yet, and made them in mini loaf pans. As I'm making the batter I just kept thinking to myself that there is no way this is going to work. I continued anyway. I thought the same way after I put them in the oven. Then again as I checked on them. After 35 minutes I took them out of the oven and actually had hope for the first time during the process that maybe it was going to and did work. After they cooled down and I tasted a piece I was pleased as punch. Delicious. Did they taste like a traditional Flourless Chocolate Cake? Beats me. It's been ages since I had one. All I cared about was that it tasted good and it didn't have flour in it and it was cake-ish. Total success.
The round version
The real test was when I brought them to the Wednesday Night Potluck at my sisters. Everyone was really pleased with the dessert. So I knew that I was going to stick with my original "1/2" recipe and make it a full recipe to bake in a springform pan. My mixture of melted chocolate, butter, silken tofu, ener-g egg replacer and vanilla fluffed up a lot this time so the cake was much thicker and took almost an hour to bake and probably could have baked longer but I was in a rush. It still tasted great but wasn't as cake-like as my original go at it.
This will definitely be a recipe I will be tinkering with over the next few month until I get it right. Most recipes I found online for Vegan Flourless Chocolate Cake actually contained flour in it. Cheaters.
In regards to my ice cream. This is a recipe I created a few years ago and for some reason it just wouldn't freeze in my ice cream machine. So I had to end up 1/2 freezing it in the machine and finishing it in the freezer. The taste was still amazing but the texture wasn't what I was use to from the recipe. I either did something wrong or followed an older version of the recipe without really realizing it. It definitely wasn't the machine. Another recipe to tinker with. Oi.
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Saturday, February 28, 2009
Posted by JENNA at 10:38 PM