I usually post Shabbos Specials on Friday morning, but seeing as tomorrow night is the first night of Passover and you may still be scrambling for dessert ideas, I’ve decided to post something truly wonderful and timely today! For the past few years I’ve made a flourless chocolate cake that is… ok. It tastes like one big thick brownie. I was in the mood for something different, and I haven’t tried to make a torte yet, so why the heck not?
I’ll tell you the truth: as of late I have not been a big fan of chocolate. It’s just too rich for me. What happened? I used to freakin’ LOVE chocolate! Well, this torte, which is dairy-free and gluten-free btw, is chocolate, and it’s RICH chocolate, but darn it, it’s golly gee good chocolate. Being a baker has its disadvantages. I do have to taste test as I go along, and in order to keep the pounds down, I usually NEVER eat my cakes in their completed form. Even when I photograph my cakes, I leave the cut out piece for my thin runner of a boyfriend who can eat pretty much anything (don’t you just hate that?!). Today was different. I cut out a piece of this torte, I photographed it, I ate it… in about 5 seconds. The smooth and silky chocolate combined with the light coconut milk whipped cream, no wonder I couldn’t put it down! Oh, and because it’s impossible to find certified KFP coconut milk in a can, here’s a handy-dandy tutorial on how to make your own. Just be sure to refrigerate it over night so the cream rises to the top.
So here it is the recipe you’ve been waiting for (and you better get to work, it’s almost Pesach, you know!).
Method: Combine water and gelatin in small bowl and let stand until gelatin softens. Place bowl in simmering water and stir until all gelatin has dissolved.
Brush bottom and sides of 9-inch-diameter springform pan with oil. Chop up chocolate and place bowl.
Beat egg yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Meanwhile, bring coconut milk just to a simmer in large saucepan, remove from heat and gradually whisk into the beaten egg mixture. Return egg mixture to same saucepan and stir it over medium heat until custard thickens and coats a spoon. Do not boil. Add softened gelatin to mixture and whisk until gelatin dissolves. Strain mixture into large bowl.
Pour the hot mixture over the bowl of chocolate and stir until melted and smooth. If for some reason the chocolate does not melt, place the mixture over a double boiler (you can make one by simmering water in a saucepan and placing a metal bowl over top of it).
Allow chocolate to cool. Beat the coconut cream in a large bowl until stiff peaks form. Fold the whipped coconut cream into the bowl cooled melted of chocolate.
Pour bittersweet chocolate mixture into bottom of the greased spring-form pan. Smooth top with spatula and bang on countertop to level. Place pan in refrigerator to cool completely. Run a sharp knife around sides of pan and carefully remove the sides of pan from torte.
PARVE STABILIZED COCONUT WHIPPED CREAM
2 cups coconut cream
2 Tbsp cold water
1 tsp unflavored kosher gelatin
1 tsp vanilla
2 Tbsp granulated sugar
Combine water and gelatin in small bowl and let stand until gelatin softens. Place bowl in simmering water and stir until all gelatin has dissolved.
In a large chilled bowl with chilled beaters, beat the coconut cream until medium peaks form. Along the sides of the bowl add the vanilla and sugar and combine. Then add in the cooled gelatin. Beat the mixture for about 5 minutes or so, then put in the refrigerator. In a matter of hours the whipped cream should thicken. If you would like to change the consistency, beat the mixture again.
How amazing is that? Doesn’t take that long to make, AND you can make it in the morning, leave in the refrigerator, and forget about it until it’s time to serve! Oh, did I mention this is a gluten-free chocolate torte? Yes, it is! Hope everyone has a truly meaningful Passover, Easter or whatever you are celebrating this weekend. Just remember to make it delicious!