Thursday, February 28, 2013

The last February salad

It’s sloshy outside, a rain-snow mess, but fortunately, no snow shoveling required. The town empties out, most people disappear for the next two weeks, flying to sunnier, warmer skies and beaches or just home. When I made my salad today I wondered where the strawberries came from. In which part of the world it is strawberry season right now. Florida? The cats still curl up right next to the electric radiator and sleep because they think the 65F thermostat of the house is too cold for them, their little fury butts better get warmed by the radiator. Bye, bye, February!

another_feb_salad

Tuesday, February 12, 2013

Coconut Chocolate Cake, Round 2

I found another coconut recipe, this time very similar to the flourless coconut cake but this time with flour and also with butter. With the flour this coconut cake rises and is less dense, with still the great taste of coconut. This one is pretty fabulous for the traditionalists!

coconut_Cake_3

Coconut Chocolate Cake

(for a 9 inch spring form)

  • 100 g butter
  • 1/2 cup sugar
  • 1/2 ts vanilla extract
  • 2 large eggs
  • pinch of salt
  • 1/2 cup heavy cream
  • 3/4 cup all-purpose flour
  • 1 TB baking powder
  • 1 cup coconut flakes (I used unsweetened)

Glaze:

  • 1 cup semi-sweet or bittersweet chocolate chips (I used Lindt couverture, a bulk product for pastry chefs, often found at Lindt Stores)
  • 1 TB butter

Preparation:

Preheat oven to 350F. Melt the butter in a microwave safe dish in the microwave on high for 20 seconds.In a kitchen standmixer with a paddle attachment, beat the better and the sugar until fluffy. Add the vanilla extract, and then 1 egg at a time. Mix in the salt and the heavy cream until well-combined. Slowly add in the flour and the coconut. The dough texture at this point is firm (see photo below).

coconut_Cake_1

Spray a springform pan with baking spray (mix of butter and flour), pour in the batter, and bake at 350F for 55min. Let cool and remove from pan.

coconut_Cake_2

Pour the chocolate chips (or couverture) in a microwave-safe dish and microwave for 30sec on high. Stir, and microwave for 30sec, and stir. Repeat until the chocolate is melted (if you don’t do it in step, and stir, the chocolate will burn).

Pour the melted chocolate on the cake, distributed with the backside of a spoon evenly. Let cool until firm. Serve!