Flourless Spicy Chocolate Cake - Dairy Free & Corn Free

Dairy Free Flourless Chocolate Cake, a photo by zombie amelia on Flickr.

For my husband's 42nd birthday, I made a delicious spicy flourless chocolate cake with a chocolate glaze frosting :)

The recipes are adapted from the Joy of Cooking.

Cake:
1 pound Enjoy Life semisweet chocolate chunks (no vanilla/corn alcohol, no milk)
10 tablespoons Spectrum palm oil shortening
5 large egg yolks
5 large egg whites
1/4 cream of tartar
1 tablespoon sugar
1/2 tsp cayenne pepper

Have all ingredients at room temperature. Grease a 9 inch round springform pan and line bottom with wax or parchment paper. Preheat oven to 325 F.

In a large, heatproof bowl, combine the chocolate & shortening. Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and shortening are warm, melted, and smooth. Remove from heat and whisk in the egg yolks and pepper.


In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add sugar, beating on high speed. Beat until the whites are stiff, but not dry (they should have a shiny, glossy look to them and look thick and rich but not choppy).

Use a rubber spatula to fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake for 40-45 minutes. The top should have a thin crust and the interior will still be gooey.

Set the cake pan on a rack to cool completely, then refrigerate until chilled, or overnight. To unmold, run a thin bladed knife around the interior edge of the cake pan, set a plate on top, and invert. Peel off the paper, and then reinvert the cake onto another plate.

Then, make chocolate glaze and pour over cold cake. refrigerate atleast until set, about one hour.


Chocolate Glaze

3/4 c. soy milk (Westsoy unsweetend is corn-free)
8 oz. Enjoy Life semi-sweet chocolate chips or chunks

Heat soymilk in saucepan until almost boiling (boiling soymilk causes a film to form on top, you don't want that.) Stir in chocolate chips and stir until smooth. Let stand 20 minutes at room temperature, and use.

Just the right amount of spicy!

Sweet Potato Tortilla Stew

This is a new version of a tortilla soup recipe I posted a while ago... but this version is a) more delicious and b) corn free (since that's our new issue around here.)

You do need to make your own enchilada sauce, which I do ahead of time and freeze. Depending on your allergy issues, you can use a can of some sauce that works for you, or make your own. (But it's a really good recipe and freezes well.)

Enchilada Sauce recipe:

If you can get your hands on tomatillos, then peel, dice and throw those in the blender or food processor (about 2-3 cups worth)

If you can't, I've been using a jar of this per batch of tomatillo salsa. (these are larger batches of sauce, to allow for freezing some)

Ok, so either a jar of tomatillo salsa or blended tomatillos.

1 cup raw green pumpkin seeds

4 cups veggie stock

1 medium yellow onion

6 cloves garlic, pressed or minced

2 T chili powder

2 tsp coriander

2 tsp brown rice syrup

1/2 tsp salt

pepper to taste

Saute the onions & garlic together with the spices in a stock pot. Pour in the broth and the salsa/tomatillo puree and bring to a boil over medium heat. Reduce the heat to medium-low and cook for about 15 minutes.

veggie oil

1 onion, minced

1 package Upton's Chorizo-style seitan (corn free!)

3-4 cloves garlic, pressed or minced 

1 1/2 cups enchilada sauce

2 cups veggie stock

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper to taste

2-3 sweet potatoes, pre-baked

1 diced tomato

1 T tomato paste

4 (6 inch) tortillas, cut into strips and cooked on a griddle

You can either microwave the sweet potatoes until they are soft, or bake them in the oven. I do one or the other, depending on how much prep time I have. I bake them with the skins on, and once they're soft and cooked, soak them in a large bowl of cold water. This wrinkles the skin and makes it really easy to remove, as well as cooling the exterior so you can actually touch and remove the skin. Once you've removed the skin of the sweet potatoes, dice them.

In a large pot, sauté the onions and the garlic in the veggie oil. Once the onions are cooked well, add the seitan and saute for a few minutes. Add the seasoning and diced tomatoes, and saute a few more minutes. 

Once the tomatoes and seasoning have cooked a little, add the sweet potatoes, stock, enchilada sauce, and tomato paste. Cook for about 10 minutes. At the end of the cooking time, cook your tortillas on a griddle, slice, and add to the stew. Simmer for a few more minutes and serve!

In a separate bowl, mix the enchilada sauce and stock. Add the chile powder, cumin, salt and/or pepper. Add this mixture to the pot with the onions and Quorn, bring to a boil, then reduce heat to low. Mix in the beans and tomatoes. Cook the tortillas on a griddle until cooked enough for tacos, and then slice into strips and add to stew. Simmer until heated through.