********MAGIC CHOCOLATE CAKE*************************************** NO GLUTEN OR DAIRY AND LOW SUGAR So many children have allergies, so my son and I adjusted the famous magic bean cake recipe to make a low sugar/ lighter cake to take to school to share as a recipe project. Hope you like it..the dates add extra sweetness and texture. Regular cocoa can be used, but the cocao is so much richer and better for you!! You ma know the magic ingredient, if not, watch the powerpoint !! TAKE: 150 grams aborio rice 85 grams sugar 100 grams 85% chocolate (optional) 30-50 grams cocao (or cocoa powder )More if not using extra chocolate 400 grams of the magic ingredient 10 pitted dates (medjjool dates or soak dried dates for 20 minutes if using instead) 1 tblsp vanilla extract 1 teasp baking powder 1/2 teasp bicarbonate of soda pinch of salt 80 grams Oil (macadamia oil or another good quality oil) 5 eggs Frosting 30 grams cocao half of the rice/sugar mix from above Can coconut cream (100 -200 grams) Vanilla extract OPTIONAL: desiccated coconut/extra cocao or milled chocolate TO DO: !. Place aborio rice in the Tm bowl and mill for 1 minute/speed 9. 2.Place sugar in with the rice and mill, speed 9 another 30 seconds. 3. Set half of the misture aside (to use in frosting). 4, Add cocao and chocolate to the mix in the Thermomix bowl and mill for 10-20 seconds until powdered. Set aside. 5. Next puree the beans, dates, 3 eggs and vanilla until smooth. (speed 6/20 seconds) 6. Add remaining eggs, baking powder, salt, bicarb and oil and mix for 10 secs on Speed 4, 6. Add the remaining ingredients (including the cocao mix) and mix for 20 secs/ Speed 4. 7.Place in lined and greased cake tin or patty cake papers/tray and bake on 180 deg C for 20 minutes or until just set. Frosting method. 1. Place the tin of coconut cream in the fridge overnight. 2, Add the reserved rice/sugar mix to Tm bowl, add in cocao and mix for 20 seconds/speed 9. 3. Add in the hardened cream from the coconut cream ...some cream will not separate, so in that case add in the entire tin. (no more than 100 grams) of the cream to start with. 4. Add in one teaspoon of the vanilla extract and whip with butterfly in place for 1 minute/speed 4. Add in more coconut cream to make up to desired quantity/consistency. (more cocao may be needed) 5. If you have time, refrigerate again overnight and whip in Tm bowl on speed 5-6 the next day for an extra creamy frosting. NOTE: I wanted a stiffer frosting so I actually milled some desiccated coconut and added it in to to make a thicker mixture.(about 50 grams)
Posted on: Mon, 11 Aug 2014 01:13:55 +0000
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