Coconut Cream with blueberries. Coconut cream can be bought at some Asian stores. It is a lot like sour cream. Makes a blueberry desert seem delux.
Cultured ginger pears with almonds Look in Cultured Foods for a recipe. Sweet, healthy and unusual.
Call it "festival eating" when you step out of the routine and add a little extra sweet. This recipe has sugar but no wheat.
Chocolate Hazelnut Raspberry Cake
Ingredients:
1/2 cup hazelnuts toasted, skinned, finely ground
1/2 cup sugar
1/8 cup strong coffee or 1/8 cup espresso
4 ounces semisweet chocolate, chopped
1/4 cup coconut oil softened
1/2 teaspoon almond extract
2 teaspoons vanilla extract
1 tablespoon rice flour
2/3 cup raspberry spreadable fruit
FOR THE CHOCOLATE GANACH
4 ounces bittersweet chocolate, chopped
1/2 cup coconut milk2 tablespoons .unsalted butter
1 teaspoon vanilla extrac
20 hazelnuts for garnish
Directions:
Prep Time: 45 mins Total Time: 45 mins
1 Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
2 Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
3 Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
4 In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
5 Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
6 Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve
Call it "festival eating" when you step out of the routine and add a little extra sweet. This recipe has sugar but no wheat.
Chocolate Hazelnut Raspberry Cake
Ingredients:
1/2 cup hazelnuts toasted, skinned, finely ground
1/2 cup sugar
1/8 cup strong coffee or 1/8 cup espresso
4 ounces semisweet chocolate, chopped
1/4 cup coconut oil softened
1/2 teaspoon almond extract
2 teaspoons vanilla extract
1 tablespoon rice flour
2/3 cup raspberry spreadable fruit
FOR THE CHOCOLATE GANACH
4 ounces bittersweet chocolate, chopped
1/2 cup coconut milk2 tablespoons .unsalted butter
1 teaspoon vanilla extrac
20 hazelnuts for garnish
Directions:
Prep Time: 45 mins Total Time: 45 mins
1 Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
2 Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
3 Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
4 In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
5 Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
6 Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve
