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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Macaroon Cake Recipe

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This recipe for Chocolate Macaroon Cake is from Laura and Alcyone's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Coconut oil melted
1/4 C unsweetened cocoa
1 C almonds
8 oz semisweet or bittersweet chocolate coarsely chopped
1 tsp salt
1/2 c unsweetened shredded coconut
6 eggs
1/2 C granulated sugar
1/2 C brown sugar
2 tsp vanilla
Ganache
4 oz semisweet or bittersweet chocolate chopped
1 tbsp. maple sugar
pinch salt
1/2 C unsweetened coconut milk (can shaken very well)
Directions:
Directions:
preheat oven 350 place rack in middle oven. lightly brush 10 cake pan with oil and line with parchment paper and cocoa on the sides,
1 Toast almonds in oven for 8 to 10 minutes reduce oven to 325 degrees
2. Heat chocolate and 1 Cup oil in a medium double boiler stirring until smooth. remove from heat
3. Pulse the almonds, salt, and 1/4 cup cocoa until nuts are finely ground add shreded coconut. and pulse a few time to combine
4. With the whisk attachment t beat eggs on medium speed until no streaks 20 seconds. Add both sugars and vanilla increase speed to high and beat until mixture is pale , thick. about 2 minutes.
5 Switch to the paddle attachment: on low speed gradually add chocolate mixture. Beat to incorporate then add the almond mixture .
6 Bake until center tester comes out clean 35 -45 minutes
7. Let cake cool for 20 minutes run a knife around sides and invert on rack.

Ganache mixture
1. Combine chocolate, maple syrup, salt in medium bowl, Bring coconut milk to a simmer pour over chocolate, let stand until melted (about 5 minutes)
Using an electric mixer beat ganache untilit has lost its sheen and is thick enought to hold a soft peaks About 6 to 8 minutes

 

 

 

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