Wednesday, April 3, 2013

Mint Chocolate Cake

What I made for St. Patrick's day:

Leprechaun-friendly.  Will trade for pot of gold.

MmmMmm. I made 4 mini cakelets.


Flourless Chocolate Cake:

4 ounces fine bittersweet chocolate -- I used a little under 4 oz unsweetened chocolate, plus ~ 4 tbs coconut sugar
1/2 cup ghee (or other butter substitute)
3/4 cup coconut sugar
3 large eggs
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla
pinch of salt

---> Preheat oven to 375 degrees. Grease an 8 inch round springform pan, or four 4-inch springform pans.  Line bottom of pan with a round of parchment paper, and grease the paper.
Chop chocolate into small pieces. In a microwave safe bowl, Melt the chocolate over low heat, and stir in butter substitute until they are melted together.
Add cocoa, then whip in eggs, vanilla, and salt.
Pour the batter into cake pan(s).
Bake for ~25 minutes.  Let cool in springform pan.

Mint Frosting:
1 can full-fat coconut milk, chilled. --> scoop the thick coconut fat off the top of the can, after it has chilled. leave the watery stuff behind.
mint extract, to taste (i used ~1/8 tsp)
green food coloring (I usually don't use food coloring.... but i couldn't resist!!)
Add powdered xylitol and erythritol in 1:1 amounts until desired consistency
     Note: to make powdered xylitol/erythritol, add the granulated form to a magic bullet, with a dash of tapioca starch or potato starch.  The starch will help it to 'powder' easily. Bullet until powdered.

Shaved mint chocolate bar.
    I used Endangered Species Chocolate, Mint Chocolate and shaved off curls using a vegetable peeler.

After cake has cooled in springform pan, pour frosting on top of cake. Chill until frosting is firm.  Then add chocolate shavings on top of frosting.  Garnish with mint leaves if desired.

To serve, gently remove sides of springform pan, then transfer cake onto serving platter.  Enjoy!

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