I did some serious thinking before deciding on the theme for May: “I want to do chocolate, but then again, right after Easter, is it worth it?, etc…” until I realized: who gets sick of chocolate? 😀
To start off the Chocolate Tertulias, I decided to finally photograph my second favorite chocolate cake! My very favorite chocolate cake is the one my mom makes, but that is for another series 😛 Devil’s food loaf is similar to that cake, but the frosting is very different – and the best part of it!
45g unsweetened cocoa powder
¾ tsp baking soda
100 ml boiling water
1 tsp baking powder
pinch of salt
3 medium eggs
233g brown sugar
½ cup canola oil
1 tsp vanilla extract
60 g dark chocolate, chopped
14g unsalted butter
2 Tbsp unsweetened cocoa powder
2 Tbsp whole milk
½ Tbsp honey
Start by preparing your loaf pan (mine was 8.5 x 9.5 inches): butter it, line it with parchment paper, making sure there’s an excess of paper so it’s easy to take the cake out of the pan, and then butter the parchment paper!
In a small bowl, whisk the cocoa with the boiling water. Mix in the baking soda and let it cool for 20 minutes.
In a medium bowl, thoroughly whisk the flour, baking powder, and salt. In the stand mixer, mix the eggs, sugar, and oil, until you get a smooth cream. Add the vanilla. Mix in the flour mixture – at this stage, I prefer to use a rubber spatula, but that’s just me. Add the cocoa/water mix and combine well.
Pour the batter into the pan. Now, something different: tap the pan on the counter a few times, to remove air bubbles from the batter. I don’t know what horrible thing happens if you skip this step; I never did! 😀
Bake in a pre-heated oven until it passes the toothpick test – here, it took about 50 minutes. Let the cake cool in the pan for about 10 minutes before removing it – you’ll see how the parchment paper trick makes the process easy! Let the cake cool completely.
When it’s completely cooled, it’s time to make the frosting. Melt the chocolate and butter in a small pan, over a water bath. While the chocolate melts, mix the cocoa powder, milk, and honey in another small pan, stirring constantly over high heat until it simmers. Pass the contents of this second pan through a sieve over the chocolate and butter mixture, stirring well (I must confess: I sometimes just mix the contents of both pans, without fussing with the sieve). Spread the frosting over the cake – do this immediately, as it dries quickly.
Test your willpower by letting the frost set for a couple hours before serving!
Things were a bit quiet around here, weren’t they? There’s a pretty good explanation, though: we moved! Between looking for a new apartment, signing a contract, trying to get everything ready, giving up and calling Mom and Dad to help us move, and, of course, working, it was pretty hard to post here! But now that that is over, it’s time to face the folder “Photographed – Need to write the recipe”! To start, I decided to write this recipe, which I made in Brasília and was totally worth it! 🙂
As soon as I got Rita Lobo’s book, I rushed to select the recipes I wouldn’t be able to cook in Uruguay: the cod and black-eyed peas salad, plantain gnocchi (which I ended up not cooking), and these wonderful muffins.
Grating the manioc was extremely boring. The worst of it was that, when I was almost finished, mom told me we could buy grated manioc at the supermarket!! >.< Other than that, the recipe is pretty straightforward. I’m calling them muffins because of their shape – the texture is not quite that, as this is (almost) a flour-free recipe.
When it came out of the oven, we thought “oh, let’s just share one, to taste, we’ve eaten a lot today already.” After the first bite, I had to HIDE two of them for the pictures, because everyone wanted their own! It was THAT tasty! 🙂
For 12 muffins, you’ll need:
1 ½ cup of skinned manioc, grated – please, buy the grated kind! 😀
¾ cup sugar
¼ cup oil
1 cup of meia-cura cheese, shredded – as this is impossible to find outside of Brazil, good substitutions would be mild cheddar, Colby, or Monterey Jack.
1 cup unsweetened dry coconuts
Butter and cornstarch to coat the muffin tin and say you made a gluten-free recipe, therefore it must be healthy, therefore you can eat it all at once no problem 😛
Start by placing the shredded manioc in a bowl and covering it with ½ cup water. While the manioc rests, butter your muffin tin and then dust with cornstarch – it will make a little bit of a mess on your counter, ok? Don’t worry.
In a big bowl, whisk the eggs, the sugar, and the oil, until they become a smooth creamy mixture.
Press the manioc on a sieve to drain the water. To the egg mix, add the coconut, the manioc, and the cheese. Place the dough in the muffin tin – do not overfill and do not press the dough down.
Bake in a pre-heated oven for 30 minutes, or until they are golden brown – it was very weird to cook a recipe where you can’t use a toothpick to test if it’s ready!
Let them cool before removing from the tin. Control yourself and don’t eat them all at once!