Sweetie Package choices.Because it is Valentine's Day I thought I would post a recipe for all of you chocolate lovers. This started out as a Coconut Fudge Cake from an ancient Reader's Digest Magazine. Over the years things have been changed (including the filling) so it is mostly "mine." I make this regularly as it is one of our
Don't be frightened by the ingredient list or the number of steps. It is really a very simple cake. To breeze through the steps, take the time to measure out the ingredients in advance like the cooks do on TV.
¾ c. canned coconut milk
1 tblsp. Kahluha or expresso
1 1/3 c flour, sifted with baking soda
1 tsp. Baking soda
Pinch of salt
3 oz. Butter softened
2 c. dark brown sugar
1 ½ tsp. Vanilla
2 ½ oz. Unsweetened chocolate
3/8 c. crème fraiche or 5 tblsp. of sour cream
Preheat oven to 375; butter and flour an 8-in. spring form pan.
Combine coconut milk and Kahluha and set aside. Sift dry ingredients and set aside. Melt the chocolate in the microwave or on stove top.
Beat butter and brown sugar until a little fluffy, beat in eggs one at a time, scraping down beaters and bowl in between each one. Add the vanilla, followed by the melted chocolate and finally (slowly on lower speed) the coconut milk mixture. Add flour and soda at once, beating only enough to mix in. Fold in crème fraiche.
Pour into pan, bake 40-45 min. until toothpick inserted 2 in. from edge comes out clean. Cool in pan on rack, center will fall. When cool, cut a thin slice off of the bottom, this will become the lid. Lift the rest of the cake off the lid with pancake turners and place on cardboard round.
Scoop out the center of the top to make a well for the filling. (A grapefruit knife and spoon are great for this.) Heat up 1/2 cup of jam and spread on lid and inside the cavity. Fill with the mousse, top with the lid jam side down, wrap in plastic and freeze or chill 1-2 hours.
Remove from cold and top with warm ganache. On warm days place the cake in the fridge or freezer for 10 min. to help the ganache solidify. Keep in fridge until 30 min. before serving.
1 oz. Butter