fOOdTastiC

my food-blog

BROWNIE CAKES WITH CHOCOLATE COCONUT FROSTING


Brownie cakes
1 1/4 cups whole spelt flour
1/2 cup cacao powder
1 tsp fine sea salt
1/4 tsp baking powder
6 tbsp unrefined coconut oil
3 oz good quality dark chocolate, chopped
1 cup cane sugar
1 tsp pure vanilla extract
2 flax eggs
1 1/4 cups boiling water

Chocolate coconut frosting
1 1/2 cups shredded coconut
1/4 cup full fat coconut milk
4-6 tbsp coconut nectar
1 tsp pure vanilla extract
3 tbsp cacao powder
Pinch of fine sea salt

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a large mixing bowl, sift together the flour, cacao powder, sea salt, and baking powder; set aside. In a double boiler over medium heat, melt the coconut oil and chocolate, then stir in the sugar and vanilla extract. Create a well in the center of the dry ingredients and pour in the chocolate mixture, flax eggs, and boiling water; whisk vigorously to combine. Add a heaping 1/4 cup of batter to each muffin liner, then bake at 350˚F for 16-18 minutes or until a toothpick comes out clean. Allow cakes to rest in pan for 5 minutes then transfer to a wire rack to cool. Cakes will keep in an air tight container for up to three days.
While the cakes are cooling, prepare the frosting by adding the shredded coconut and coconut milk to a food processor fitted with the S blade. Blend until mostly smooth, scraping down the sides as needed. Once smooth, add 4 tablespoons of the coconut nectar and vanilla extract; pulse to combine. Sift in the cacao powder and sea salt then pulse until incorporated. Taste the frosting; if it needs to be a bit sweeter, add more nectar. If you want it to be thinner, add a bit more coconut milk (1-2 tablespoons). Once the cakes have cooled, generously frost them and serve immideately.
Notes: These cakes are dense - they’re literally a cross between a brownie and a cupcake; not as dense as a brownie, not as light as a cupcake. If you don’t have cacao powder, natural cocoa powder will work. They’re essentially the same thing as far as baking is concerned. Same goes for the spelt flour; unbleached flour or agluten free flour blend substitute well. I do not recommend making a substitute for the coconut oil, as it gives the cakes a mild coconut flavor and pairs well with the frosting. Speaking of frosting, you can use any liquid sweetener you want - maple syrup, agave nectar, brown rice syrup, etc. I’ve been finishing off a bottle of coconut nectar, or else I’d have probably used brown rice syrup. You’ll have to adjust the amount depending on how sweet your like your frosting.

Update: I recommend using a bar that’s at least 70% cacao. I’ve used bars from Lake Champlain, Chocolove, and Ikea. Although I’m not sure Ikea is considered good quality, it produced a damn good brownie cake.
  • 29 April 2013
  • 6