Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, June 15, 2009

Emily's Chocolate Oblivion


This recipe is originally called Chocolate Suicide, by Rick Mayer. I dislike the word suicide so I renamed it Chocolate Oblivion. The recipe comes by way of a friend's mom who wanted to know if I could make it gluten and casein free. Here it is, Emily - I hope you like it! I'm sorry there are no pictures...well there are, but they are still in the camera. I'll post them when the desktop is up and running again.

Chocolate Oblivion
Start this cake several hours before you serve it. The original recipe called for making the cake with a box of devil's food cake mix, 1 1/3 cups water, 1/2 cup vegetable oil and 3 large eggs. I was not about to spend $6 on a gluten free cake mix, so I made my own cake and proceeded with the recipe as directed. The original recipe also called for adding 4 tbsp. butter to the ganache which I simply omitted, and placing 10 chocolate-dipped strawberries on top of the cake. I placed three chocolate-dipped strawberries in the middle of the cake (because the girls had gotten to the strawberries first) and it looked just as pretty.

For the cake:
1 GFCF Best-Loved Chocolate Cake, baked and cooled

Set aside two 8 inch cake layers for the Chocolate Oblivion. Wrap the third layer and freeze it for later (this is great for surprise guests - thaw the cake and sprinkle the top with fresh raspberries and powdered sugar and ta-da! - you have a reasonably spiffy dessert).

For the ganache:
10 ounces casein-free chocolate chips, such as Enjoy Life
1/2 cup full-fat coconut milk
1/4 tsp. vanilla extract

Place the chocolate chips in a medium bowl. Heat the coconut milk in a small saucepan over medium heat until just starting to simmer. Pour the hot coconut milk over the chocolate chips. Let stand 30 seconds to soften, then whisk until the chocolate is completely melted. Add the vanilla extract and set aside to cool to room temperature.

For the garnish:
strawberries (10 or 3 or however many seems good to you), rinsed, dried and unhulled

Make the Oblivion:
Line the bottom of a 9 inch springform pan with a circle of wax paper, set aside.

Into the bowl of a large standing mixer, break the two cake layers into 1 inch chunks. Pour 1 1/3 cups of the ganache over the cake. Mix on medium speed about 1 minute or until the mixture becomes the consistency of fudge - not too stiff and not soupy (add a little more ganache or ccoconut milk if the mixture seems too stiff). Scrape the mixture into the prepared springform pan and smooth out the top - this should not be too difficult but it will take a minute of work to get the top smoothed just right. Cover the surface of the cake with plastic wrap and refrigerate about an hour or until firm and easy to unmold.

Remove the cake from the refrigerator. Pull back the plastic wrap and run a sharp knife around the edge of the cake to loosen it. Replace the plastic wrap. Remove the side of the springform pan. Place a plate on top of the cake and invert the cake. Remove the bottom of the springform pan and reinvert the cake onto a serving plate. Discard the plastic wrap.

Surround the cake with strips of plastic wrap to keep the serving plate clean while you frost the cake. Reserve 1/4 cup of ganache for dipping strawberries. Frost the top and sides of the cake with the remaining ganache once. Let the ganache set(this won't take long as the cake will be cold), then frost the cake with a second layer of ganache, making the ganache look as smooth and silky as possible. Remove and discard the plastic wrap around the edge. Let the ganache set again.

Dip the strawberries into the 1/4 cup of reserved ganache so they are half covered in chocolate. Place the strawberries on top of the cake. Refrigerate the cake until 1 hour before ready to serve.

3 comments:

HEAL ~ BALANCE ~ LIVE said...

This sound absolutely yummy, I think I will keep the suicide name as it will be the end of my diet.:)

Erin said...

Mine too! I made this and then promptly sent it to work with DH to get it out of the house!

The Food Allergy Coach said...

Fellow gluten free blogger,

I'm staring a carnival blog as a one-stop shopping place for gluten free information. A blog carnival is like a magazine of articles that gets published on a schedule. Every 3 months (I hope it catches on so that we can do this more often – at least monthly), bloggers submit an article related to the GF lifestyle from their blog. The submission will be combined with all others onto 1 carnival page, which will include links to each participant’s article on their own blog (so you retain the rights to the post, and your trademarks stay intact). We can all take turns being the host blogger (if you are interested in hosting, let me know!). We hope that we can all learn from each other and introduce our readers to other gluten free sites out there.

Joining the community of contributors is a great way to get more readers to your blog. It's easy to do. Just follow the below link and fill in the quick form linking one of your best blog posts to the carnival page. Topic areas will include recipes, tips, research, advice/support, etc. Your post will be posted along with contributions from other GF bloggers.
http://blogcarnival.com/bc/submit_7356.html

The deadline for the next carnival is July 25, 2009. Be sure to let your readers know about the first carnival. It'll be posted on August 1st at http://thefoodallergycoach.blogspot.com/.

Looking forward to reading your post,
Kim