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A Bountiful Bevy of Berry Recipes from a Berrylicious Summer Party

29 Jun

Berry Gazpacho with Basil and Crema

Berries are nature’s candy. There is nothing better than biting into a handful of the sweetest, ripest and juiciest of summer’s bounties — the berry. Berries are so delectable and favored in our house, that my son refers to them as dessert and has, on many occasions, passed on ice cream or a cookie in favor of a juicy crimson-fleshed strawberry (his favorite.)  Not only are they delicious but — wait for it — they pack a wallop when it comes to nutrition. That is, if you eat organic. Continue reading

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Sour Cherry and Sour Cream Shake from Adam Ried’s Thoroughly Modern Milkshakes

25 Jun

It’s summer time and though the weather here in the Pacific Northwest hasn’t seemed to have received that memo yet — we at The Groovy Foody have. We’re not gonna let a little lack of sunshine ruin our summer fun, we’re celebrating the kick-off of summer with the bevy creamy treats whipped up by Adam Ried in his freshly released cookbook, Thoroughly Modern Milkshakes. Continue reading

Peaches and Cream — Not Such a Dangerous Dream

31 May

Forget what Beck says — peaches and cream is NOT such a “dangerous dream.”

In fact, when it comes to summer fruits, eating healthfully never tasted so good. Summer fruits like peaches, plums, cherries, watermelon and pineapple taste great fresh but they’re even better baked or grilled and topped as simply as possible.

What could be better than peaches and cream? Continue reading

Dark Chocolate Molten Lava Cakes: Once you Go Black, You Never Go Back

18 May

Black Onyx Chocolate Lava Cakes

There is nothing quite like the dark. In the dark you can hide all manner of sins and indiscretions. The dark is where our deepest yearnings live, those much too black to bring out into the light of day. Those things so unspeakably pleasurable that we never dare let the words loose from our lips — even in a whisper. The secret life of the dark, can be exhilarating, damning, or take us down a path that’s inescapable.

This is true of cocoa too. Continue reading

Going Coco-Nutty! The Ultimate Quintuple Coconut Cupcakes

1 May

When I was 7 years old, my mother stayed up late one night, in our house on Kent Street in Riverside, California and baked the most-perfect coconut cake I have ever seen or tasted in my life. Granted — it was my very first coconut cake experience and the only one baked by my mother in the entirety of my childhood. But I still remember it fondly to this day. Continue reading

Hazelnut Maple-Berry Cobbler (*Gluten-free)

19 Mar

Coombs Family Farms Maple Syrup sent me and the rest of the Virtual Potluck folks a sample of their wares. We got the choice of maple sugar or maple syrup. Since I have a household that adores real maple syrup — we chose the syrup. Continue reading

Valentine’s Day Recipes, Week #3: Four Courses with Virtual Potluck and Taste

9 Feb

Nobody wants to spend their whole night in the kitchen on Valentine’s Day. You want to cook, present, eat and get on with the canoodling– am I right? In this, our final V-Day menu we show that cooking at home on Valentine’s Day doesn’t have to be super labor intensive — just scrumptious.

The four courses we’ve have paired here are easy for most anyone to make but still elegant and tasty. Sometimes simplicity is the key.

Each week, four of our 12 bloggers has put their best food forward as part of a 4 course “Lovers Feast” and what Valentine’s Day is complete without a TASTE-y libation? We teamed up with Otis over at Taste on The N8tion.com for custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages for those of you who don’t imbibe (See week 1.)

BONUS: Here’s my favorite SNL sketch for this time of year, “The Lovers,” featuring Christopher Walken: http://www.nbc.com/assets/video/widget/widget.html?vid=275058

 

Final Valentine’s 4 Course Lover’s Feast Menu

APPETIZER: Milisa at Miss in the Kitchen serves up sensually Creamy Mushroom Egg Rolls

INTERMEZZO: Donna at Cookistry: Flowered Cheese Course (an array of tasty cheeses with a touch of romance)

ENTREE: Here on The GrooVy Foody: Steak Frites with Gorgonzola sauce, caramelized onion and sauteed mushrooms

 

 

DESSERT: Nelly at Cooking with Books brings sumptuous Hot Chocolate Poached Pears

Best Chocolate Cupcakes EVER! (made with quinoa!?!): A Tasty and Healthy New Year

17 Jan

Best choco-cupcakes in Bella Cupcake Couture Wrappers (Meisha Bird & Blossom)

Now, you’re probably thinking, “OK, GF, now that’s a mighty big claim you’re making — BEST. . .EVER? and did you say, with QUINOA!??!”

Yes, I did and BTW, did I tell you it’s flourless and gluten-free?

No, I will not back down from my claim.

These cupcakes are so rock your socks delish that I cannot see me making a traditional chocolate cupcake ever again.

Yes, you read that right.

Yes, I put these on a pedestal –one by Sarah’s Stands http://sarahsstands.com/

The Search for the Best Chocolate Cupcake

For years, I have been looking for the perfect chocolate cupcake recipe and though I have found some great cakes along the way, none even comes close to this one.  That’s because I am SUPER and I mean, SUPER picky about chocolate cupcakes. It can’t just be chocolate and sweet. And frosting — I hate traditional buttercream– too sweet and heavy for my tastes and it overwhelms the kind of cake I prefer.

When it comes to chocolate cake, I need depth of flavor in my chocolate– midnight black, preferably. I want to taste the night sky that the cacao pods grew under in each dark mouthful. But that density cannot come at the expense of the cake’s crumb or moisture. I would rather not have cake than eat a dry piece, trying to choke it down with lots of milk. I have ditched many a cupcake over this issue.

Naked cupcakes — In food porn, this is the money shot (Bella Cupcake Couture’s Lu Lu Damask)

My Chocolate Cupcake Criteria:

  • Deep, dark chocolate flavor (night sky, remember?)
  • Delicate crumb but not crumbly
  • Moist, but durable enough to frost and carry without a crumby trail following you
  • The frosting must be rich in flavor and mouth-feel without being greasy, heavy or over-sugared

I told you I had high standards. 😉 

Which is why, when I tell you this is IT — you’d better believe me.

Grab your notebook and jot this recipe down or turn on your printer and print it out. . . NOW!

I’ll wait.  I am not joking. I wouldn’t joke about a thing like this. I take it —much– too– serious.

Cocoa, quinoa and sugar– the new cupcake trinity

A Happy Accident

I fell into this recipe, sort of by blissful accident. As you may know, me, and the 12 other VP bloggers, are spending the month using Bob’s Red Mill and California Olive Ranch products in recipes for the Tasty and Healthy New Year Challenge. At the same time, most of us have also pledged to Build a Better Me (our own year-long effort to get healthier in 2012) — for my part, I decided to go gluten-free for a while. (Which was fine,because my recipes containing flour for BRM/COR promo had been completed in December, before I went gluten-free.)

Except . . . in a twist of fate, 30AEats blogger, Susan, found herself out of town (and away from her BRM products) when she needed to post last week. She ran out to procure her ingredients for last week’s challenge, except she couldn’t find the Grande Grains that were scheduled. Being resourceful, Susan opted for this week’s grain, Quinoa (read all about her adventures here) and as luck would have it, unbeknowst to Susan,  decided to make the same dish, I was going to share with you this week — Quinoa Tabouleh.

I had to start from scratch, again. I wanted to do something out of the box, something that maybe none of my other blogger friends would be doing. I thought– dessert! But the obvious choice (a grain pudding) I just did last week.

Quinoa batter before dry ingredients

Meanwhile, being gluten-free for going on three weeks was beginning to take its toll– I craved cake, cookies, bread and pasta. I knew there were gluten-free cakes made with quinoa flour and thought maybe I could make the flour myself from the dry quinoa.

I began to search for gluten-free recipes online, typing in “gluten-free cakes” and “quinoa flour cakes.” There were a lot of ingredients in these recipes and a variety of match-ups of different kinds of gluten-free flours — I couldn’t decide.

But then, I accidentally forgot to type in “flour” on my next search. I just typed “quinoa cake,” and found myself staring face to face with, what looked in pictures, to be the richest, moistest, chocolatey-ist cake I’d ever seen.

I read the post on babble.com, it said it was delicious. But, you never really know about these things. I read the comments, people were extolling the virtues of this cake– still, I wasn’t sure. There wasn’t a morsel of flour in this recipe. Just whole grain, fully-cooked quinoa and the other usual suspects– cocoa, eggs, butter, sugar, baking powder, baking soda and vanilla. Really? REALLY??

Now, I’ve been a fan of quinoa for years but as a replacement for rice or cous cous — never in baking. I was intrigued. Would it work as cupcakes? Or would they dry out too much? Would it be chalky, gritty or flavorless. Would there be a lingering bitter bite?

What the heck, I thought, I decided to dive in.

After the dry ingredients

I admit, I tweaked the recipe, just a smidge along the way, substituting some of the butter for California Olive Ranch’s Everyday Fresh Olive Oil to bring a few extra flavor notes and some heart healthy goodness to the recipe. I also whipped up a frosting (after tasting how great the cake was) that would complement the cake, but not overwhelm it.

The results were amazing! Thank goodness (like Bob Ross used to say) for happy little accidents.

If Susan had not forgotten her grains, if we had not decided to make the same dish — I may NEVER have found the world’s most perfect chocolate cupcake, which means, I woudn’t be passing it along to you. (Thank you Susan!)

Into the oven

I KNOW you want to kill me now — “Where’s the damn recipe!!” you’re shouting.

OK, OK pipe down — here it is.

But when you taste this and you inevitably swoon with delight, remember who brought it to you and think of me kindly from time to time –the girl with the perfect cupcake.

Best Chocolate Cupcakes Ever w/Honey-Cocoa Cream Cheese Frosting

Adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

The frosting is entirely my own creation and something I just whipped up out of thin air, tasting as I went until the desired consistency and flavor was reached. It is very much like a fluffy, light, chocolate mousse — rich, chocolatey with a touch of honey-kissed sweetness. It glides on smoothly and floating on top of the moist, light but deeply flavored chocolate cakes.

Cupcake Batter

  • 2/3 cup Bob’s Red Mill Organic Quinoa
  • 1 1/3 cup water
  • 1/3 cup soymilk (you can use dairy or sub other milks if you like)
  • 4 large organic brown eggs
  • 2 tsp pure vanilla extract
  • 1/4 cup California Olive Ranch Everyday Fresh Olive Oil
  • 1/2 cup butter, melted and cooled
  • 1 1/2 cups sugar
  • 1 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Rinse and prepare the quinoa according to directions using the water measurements above. Once the quinoa is done, turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool. (Do not rush this.)

Preheat the oven to 350°F. Lightly grease the bottom and sides of the cups of two 1 dozen non-stick cupcake pans (no flour) or use cupcake wrappers.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooled, cooked quinoa and blend until smooth. Add the oil and melted butter and blend to incorporate.

In the meantime, mix together the sugar, cocoa, baking powder, baking soda and salt in your mixer bowl. Add the contents of the blender and mix well. scoop the batter with an ice cream scoop into the cupcake pans and bake for 16 to 20 minutes or until the cake bounces back when lightly pressed.

Remove from the oven and cool completely in the pan before serving. Frost if desired (these are delicious without frosting as well.)

Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

Makes 24 cupcakes

Frosting

4oz cream room temp cheese

1/2 cup room temp butter

1/4 cup honey

1tsp pure vanilla extract

1/3 cup cocoa

1/2 to 3/4 cup powdered sugar (depending on desired consistency)

1tBsp almond milk

Cream butter and cream cheese together in a mixing bowl, slowly adding your honey as you continue to mix. Then add carefully add the cocoa and powdered sugar, bit by bit, alternating between the two. Add vanilla and almond milk until desired consistency is achieved. I like mine light, fluffy and mousse-like. If you like yours a bit more stiff add more powdered sugar or cocoa to firm it up a bit.

Frost cupcakes when cooled.

Makes 2 dozen cupcakes

Frosted Per Serving — Calories: 234, Dietary Fiber: 3.2g, Sugars: 15.3g, Protein: 4.5g
Un-Frosted Per Serving — Calories: 158, Dietary Fiber: 2.0g, Sugars: 8.4g, Protein: 3.7g

Trust me, 3 year olds are picky and he LOVES ’em!

A Tasty and Healthy New Year Challenge Giveaway

Each week, the VP bloggers will challenge you to find (and use) the secret code word of the week, posted in the contest tab labeled “Virtual Potluck” on the California Olive Ranch Facebook page.

Each blogger will pick a single winner per week to receive a pack of the featured products from Bob’s Red Mill and California Olive Ranch.

That’s right- four weeks, 12 winners each week! That’s like 48 chances to win! The more blogs you visit the more chances you have to win~ so what are you waiting for?! Let’s get cooking (and eating!) A Tasty and Healthy New Year!

For more information on how you can win– visit the host page for links to the other sites!

A Tasty and Healthy New Year: Whole Grain Kheer (India Rice Pudding)

13 Jan

I have an affinity for the layered, exotic flavors intrinsic in Indian food — heady mixes of Garam Masala or curry, the darkly- scented lushness of cardamom, coriander and caraway and the vibrant colors of turmeric, saffron and red chilis — these warm me, belly and soul. But it wasn’t always so.

I grew up tasting Italian, Chinese, Mexican, German, French and American style dishes, home-cooked, lovingly by my mother. While this is much more variety than some (like  my husband) grew up with, it still excluded many kinds of food that my son is  growing up with the tastes and smells of, such as Indian, Korean, Middle Eastern, Greek,  Japanese, Soul Food, Vietnamese,  Ethiopian, Thai and just about anything else we can get our hands on.

No South Asian spice for this girl - GrooVy Foody pictured here in Bamberg, Germany age 3

The point is, I never tasted Indian food as a child, so the spices used regularly in these dishes, tasted, fittingly, foreign to my tastebuds. They had a depth that my palate was not yet able to decipher. So at 24, when a dear friend of mine, who was also a vegetarian began telling me how great Indian food was, I was interested — but reluctant. The smells were strong, oniony and sweaty, I was unsure of the tofu curry dish he had whipped up but I gave it try. It was, in a word — icky.

Spices in the open air market in Arles, France

No disrespect to my friend, but he wasn’t a culinary wizard and that dish contained improperly drained tofu (bitter) and way too much curry, as well as carrots and peas that were still — crisp. I didn’t try Indian food again until I was 31 and backpacking throughout Western Europe. Sick of bangers and mash, roast and veg, jacket potatoes and the Ploughman’s served up at every pub throughout England and Scotland, I decided to give Indian food another go. No better place (except India, of course) to dive into the sensual flavors of Indian food, than the UK.

Unwittingly(and thankfully), I just happened to pick a restaurant  that is considered one of the Top Ten Indian food restaurants in Scotland for my second taste — Pataka.
Pataka Indian and Bengali Restaurant in Edinburgh, Scotland is unlike any other Indian restaurant you may have been too, mostly because of its odd choice of decor, which is completely resplendent in  Glasgow native, Charles Rennie Mackintosh‘s artwork, with beautifully carved wooden booths and high back chairs. But it was the food served there that made me a believer. If you’re ever in Scotland, I highly recommend stopping by Pataka.

The dish I’m making here is based upon Kheer (also known as Payasam or Payesh depending on the region it’s being served in) which is a loose pudding, traditionally made with rice and sometimes vermicelli (I like to use shredded coconut in place of vermicelli.) It’s often served during or at the end of celebratory meals and accompanied by raisins, saffron (for color), cashews, pistachios or almonds. To me, the milky richness and sweet, dusky flavor of this dish makes it great for ending a spicy meal, as it both calms and revives the mouth and tongue after doing battle with the heated flavors of well-seasoned Indian food.

The beauty of making Kheer at home is that you can also eat it for breakfast the next morning, a meal time that I always feel speaks of comfort to begin with.  For additional health benefits (and 5g fiber 6g protein), I decided to put a spin on this soul-satisfying dessert.

Since the Grande Whole Grains from Bob’s Red Mill are whole grains ranging from wheat, rice and barley to oats, buckwheat and sesame seeds you will have some additional thickening, due to the continued absorption of liquid, making for a slightly thicker pudding (this is why the arrowroot powder/cornstarch is less than a TBsp for a pudding.) This also means that the grains need to be pre-cooked before entering your pudding batter.

The balanced flavor of California Olive Ranch’s Miller’s Blend, with its fruit and spice, pairs perfectly in this toothsome treat.

Whole Grain Kheer (India Rice Pudding)

Ingredients:

  • 3/4 cup Bob’s Red Mill Grande Whole Grains (cooked)
  • 1/4 tsp salt
  • 1 cup coconut milk
  • 1cup almond milk
  • 1 tbsp butter (or ghee)
  • 1tbsp California Olive Ranch Miller’s Blend Olive Oil
  • 1/3 cup firmly packed dark brown sugar
  • 1/4 shredded coconut
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 1-2 tsp Bob’s Red Mill Arrowroot Powder (or cornstarch) to desired thickness
Optional: 1/4 cup raisins, dried cherries, dried apricots, almonds, cashews or pistachios.

Directions:

Follow the basic cooking instructions on the package for BRB’s Grande Whole Grains.

Once done cooking remove from the burner and leave the lid on as you begin to assemble the other ingredients — this will ensure the grains continue to soften, as they absorb any leftover liquid.

Combine 1.5 cups of the milks, brown sugar,  salt and COR Miller’s Blend into a pot and bring to a boil.

Add the BRB Grande Whole Grains and return just to a boil over medium heat.

Reduce heat to simmer, cover and cook 15 minutes, stirring occasionally.

Stir in coconut (and/or raisins, dried cherries or dried apricots cut into small pieces, if desired), allowing it to cook uncovered for 10 minutes more, stirring occasionally. The grains will still retain some of their chewiness but should be cooked through and quite a bit softer now.

In a small bowl, whisk together egg and remaining 1/2 cup of combined milks and 1-2 tsp of arrowroot powder.

Remove 1/4 cup of the hot grain mixture, whisking it, little by little  into the egg/milk mixture.

Once incorporated, pour the egg mixture into the rest of the hot grains, whisking to mix it quickly and keep the egg from scrambling.

Cook, stirring constantly, for one to two minutes or until to desired thick and creamy consistency.

Remove from heat, stirring in butter, vanilla, cardamom and cinnamon.

Breath in that luscious scent and lick the back of your stirring spoon — you deserve this taste.

You can serve this dish warm, room temp or cold ~ it’s delicious no matter what but my favorite is when it’s set but still warm. Happy Eating!

Makes 6 servings.

A Tasty and Healthy New Year Challenge Giveaway

WINNER Announced!

Each week, the VP bloggers will challenge you to find (and use) the secret code word of the week, posted in the contest tab labeled “Virtual Potluck” on the California Olive Ranch Facebook page.

Each blogger will pick a single winner per week to receive a pack of the featured products from Bob’s Red Mill and California Olive Ranch.

That’s right- four weeks, 12 winners each week! That’s like 48 chances to win! The more blogs you visit the more chances you have to win~ so what are you waiting for?! Let’s get cooking (and eating!) A Tasty and Healthy New Year!

For more information on how you can win– visit the host page for links to the other sites!

“Baking a Better Holiday”: Chocolate-Almond Olive Oil Cake (*with a Kick)

30 Nov

. . .California Olive Ranch in my kitchen.

When Bob’s Red Mill met. . .

Not long ago, as things with the Emeril promotion were winding down but before Virtual Potluck really solidified into the amazing network of food bloggers it is today, I approached Bob’s Red Mill (BRM) asking them to partner with my blog and to let me explore their many flours, grains and legumes. Being the “real people,” kind of company that they are, they got right back to me (the SAME day!) and agreed to let me sample their wares.

(Look for a post on this later in the week AND a brilliant Giveaway, courtesy of Bob’s Red Mill!)

Cooking up a plan

As I chatted back and forth via email with Cassidy from BRM, she mentioned that my blog might be perfect for a holiday baking promotion they were running with California Olive Ranch Olive Oil (COR) — since I LOVE olive oil, for everything from sauteing to baking to conditioning my hair — I said an immediate, YES!

Something for your little monster. . .and the big ones too!

NOTE: After pitching my Virtual Potluck brethren to both Cassidy at BRM and Kirsten at COR they decided to tailor a little cross promotional fun for our group in January (Look for VP’s Healthy New Year in January — there will be freebies!)

Bake a Better Holiday

Needless to say I was pretty stoked about the partnership and looking forward to exploring the food items. Then I received the first batch of Bob’s Red Mill ingredients (full disclosure I already LOVE this company, anyway!) and my first bottle of California Olive Ranch’s oil (I’d never tried it before) and Wowy-Zowy! I was over the moon.

The reasons:

  • I love to feed my family whole, unfettered foods (no added crap!) and BRM and COR are just that!
  • The quality is amazing in both companies lines.
  • The flavors found in just that one bottle of olive oil were enough to make me a believer — NOT all olive oils are alike!

The capper on this “Bake a Better Holiday” promo — I got to create my OWN unique recipe using one grain of my choice from BRM and one olive oil of my choice from COR.  I was SO in!

Endagered Species chocolate (fair trade and eco-minded) + COR's Arbosana

Recipe Development

Though there are many amazing ways to use olive oil in baking, both savory and sweet, I decided pretty quickly that I wanted to use California Olive Ranch’s Arbosana Extra Virgin Olive Oil in my recipe this holiday season.

Since Arbosana is a Spanish variety, what better match than chocolate (no surprise to my readers!), whose history runs deep with the Spaniards and cayenne, which seems to provide just the right amount of subtle, flavorful heat to many latin (as well as French and Creole) based dishes and always pairs well with the dark mistress.

LUV this almond flour for cookies, cakes and breading chicken!

While you might be thinking, “Olive oil in sweets?!” I would like to quickly point out that the Italians use olive oil in everything — including sweets. Besides the extra added health benefits of using olive oil, it lends itself quite nicely to both savory and sweet cooking and baking.

In fact, if you look at a line like COR’s, which cultivates and bottles different varietals, that in turn, produce different flavor profiles (like wine) and when paired correctly, can help take your dish to that next level, you’ll see exactly why olive oil like this is made for baking sweets. Through my travels in Italy, I came across the beautifully dense Italian olive oil cakes, made with almond meal, because of this, I chose Bob’s Red Mill’s Almond Flour Meal for its added moistness and complimentary flavor pairing.

This cake came out amazing!

The Arbosana really is a lovely, complex oil that I enjoyed working with it on this and in many other dishes.The cayenne in the recipe gives this cake a little kick, while the combination of whipped egg whites, olive oil and almond meal flour give this dense, flourless cake an unparallelled moistness and delicate crumb. Though many like to glaze or frost cakes like these and it would be undoubtedly delicious with a scoop of homemade vanilla bean ice cream and a trickle of dessert wine, I urge you to use premium chocolate and eat it naked (the cake, not you — or both, if you like!) If you need something more, just lightly dust it with powdered sugar and a sprinkling of cayenne powder!

Now, they’re passing  on the fun to YOU

Visit California Olive Ranch or Bob’s Red Mills’ Facebook Pages to enter their Contest for a chance to win a $50 BRM gift card and some COR olive oil. From COR’s Facebook page:

“We’ve teamed with our friends at Bob’s Red Mill to launch a Facebook Contest here starting this Thursday, Dec 1. It runs thru Dec 8.  Share a favorite pairing of our olive oil with a BRM product  –  3 winners with the most ‘likes’ will win fabulous prizes.

You can win a $50 BRM gift card and olive oil to boot!  Winners will be announced Friday, Dec 9.

We’re looking for pairings that showcase our two products – perhaps muffins using our oil and one of Bob’s flours. We don’t need a detailed recipe – just an idea and two ingredients, like Gingerbread using California Olive Ranch’s Arbequina and Bob’s Red Mill whole wheat flour.

Wanna stay in the loop on all the baking and cooking fun?!

Xocolātl (Chocolate) Almond Olive Oil Cake

  • 6 ounces premium bittersweet (72% or higher) dark chocolate, broken into pieces
  • 1/2 tsp cayenne powder
  • 1 vanilla bean pod, scraped (or 1tsp pure vanilla extract)
  • ¼ tsp cream of tartar
  • ¼ cup California Olive Ranch Extra Virgin Arbosana Olive Oil
  • ¾ cup sugar (divided into ½ and ¼ cup measurements)
  • 4 eggs, separated
  • ¾ cup Bob’s Red Mill almond flour

DIRECTIONS

Preheat oven to 350ºF.

In a double boiler (or a bowl within a pan set-up) melt chocolate over simmering water, stirring smooth. Once melted, stir in the olive oil and cayenne. In your mixer or a mixing bowl by hand, beat egg yolks with ½ cup sugar and vanilla pod seeds or extract until combined and pale in color. Stir melted chocolate mixture into eggs, a bit at a time, incorporating it swiftly to keep the eggs from cooking too quickly. Then add the almond meal flour.

Set this mixture aside and beat the egg whites with your mixer until foamy and white. Slowly beat in the ¼ cup of remaining sugar and the cream of tartar. Continue beating until the egg whites are stiff but not quite meringue. Fold ¼ of your egg white mixture into the chocolate batter, then the rest, a ¼ at a time until completely mixed. The batter will be sort of firm like a loose cookie dough consistency and may be a bit tough to work with, take extra care when folding in the portion of egg whites. As you add more, the batter will become looser and smoother, making it easier to handle. Pour the batter into an 8-inch or 9-inch cake pan (I think a springform pan works best!) that has been lined with foil or baking parchment paper.

Bake for 30 to 35 minutes or until an inserted toothpick comes out clean. Let the cake cool completely and then pop open the spring and slide onto your serving dish, carefully removing any baking paper or foil. Serve as is or garnish with raspberries, chocolate shavings, almonds, glaze or dust with powdered sugar and cayenne.

Happy Cooking — And Eating!

*BONUS-- I got to use some of my leftover Marx Foods Madagascar Vanilla bean, too!