Chocolate Cake. What can be better than that?? Fudgy, rich, creamy, and absolutely addictive! How to make chocolate cake using SCD ingredients? Leave that up to Marilyn, author of the forthcoming "Louisiana SCD Lagniappe", and owner of the BTVC-SCD Yahoo Group. The only challange here is portion control!
16 large Medjool dates
6 ounces pecan flour (I did 3/4 cup)
4 ounces cocoa butter, melted[1] (I did 1/2 cup melted)
1/2 teaspoon baking soda
1/2 teaspoon salt (I did half the amount)
1/4 teaspoon finely ground black pepper[2] (I did half the amount)
1 tablespoon vanilla extract
1 jumbo egg (I did an XL egg)
1. Preheat oven to 325°F.
2. Place the pecan flour, salt, and black pepper in the food processor. Process to mix well.
3. Pit the dates and chop, by cutting lengthwise and then crosswise, and crumble the date pieces into the food processor. Process for several minutes until dates and pecan flour are well mixed.
4. Add the melted cocoa butter and vanilla. Process again for several minutes. The date/pecan mixture and the cocoa butter will slosh around in the food processor and will not incorporate with each other – but you need this processing to really chop up / puree the dates.
Scrape down the sides. Add the egg and the baking soda and process again. It’s rather amazing to see how this mixture suddenly turns into a very chocolate-cake-looking batter. You may wish to scrape down the sides once, and process a second time until very smooth.
5. Pour batter into four well-buttered mini-Bundt pans or one well-buttered 8” cake pan. Bake for 35 minutes or until a toothpick comes out clean.
6. Cool cakes(s) and turn out. The mini-Bundts can be topped with vanilla half & half yogurt and cherries for a to-die-for dessert. The cake tastes even more chocolaty if it chills over night before you eat it.
Note: This is a very dense, firm, almost brownie-like cake. Be very, very careful. The tendency is to want to eat the entire recipe.
[1] Cocoa butter is the pure fat and is SCD-legal, even though cocoa powder or chocolate is not. If you are concerned about it, use coconut oil or butter. It won't be quite as "chocolaty" but it will be very good.
[2] Yes, I know. Pepper? In a sweet cake? Are you crazy? (Well, yes, probably....) Actually, this was a trick I picked up to give sweet spices and things depth: use pepper as the "bottom note." I tried any number of ingredients to get that slightly sharp "bite" of dark chocolate, including a tablespoon of very strong coffee, but nothing worked the way the pepper did. And, since I am not a coffee drinker, and my husband is allergic to it, the pepper is significantly more convenient.
6 comments:
I'm so glad you posted this, I've been meaning to try it. When might her cookbook be coming out?
I've got no clue when her new cookbook will be published. I'm definitely looking forward for when it does...
I love your blog but i want to be able to search it and I can't figure it out. Yesterday when I was looking for a frosting recipe, it came up with an older post of yours, now I can't link it for my friends. Please let me know how to figure that our versus scrolling page by page through the whole blog. THANKS for writing about the way my family & I eat though!
You're so right about this. I've been meaning to add the search button for a while. It's up and running now : )
These are amazing!!! I made them this weekend. I had my doubts but they truly are chocolaty and delicious and smell absolutely wonderful while baking. My batter was initially too dry, more like a stiff cookie dough so I added a second (and smaller) egg. That did the trick. I baked them in muffin cups for 15 min. Perfect individual brownie servings (12). Now I'm thinking ahead to summer; split and filled with sliced strawberries and homemade frozen yogurt they will make awesome ice cream sandwiches!
Thank you for posting these recipes!
A hearty thumbs up for this "my award winning scd cake", minus the taste of honey and almond flour, for a change. It's a real winner and the spice in it gives it some delicious oomph.
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