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Thursday, 09 July 2015 15:58

The Perfect Spring Inspired Chocolate Cake

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The Perfect Spring-Inspired Chocolate Cake, by Amore di Mona The Perfect Spring-Inspired Chocolate Cake, by Amore di Mona Amore di Mona Couverture Chocolat Speciale
Spring is for catching up with friends while luxuriating in the first perfect temperatures of the year. A bottle of wine, this cake, and a back porch are all you need. Nothing will beat the ease and sophistication of this fruit-topped treat! Try it for your next party, or just because.

  • Ingredients:
    For the Cake:
    3 1/2c millet or white quinoa flour
    1 1/2c tapioca flour
    1/2 tbsp xanthan gum
    1/2 tbsp baking soda
    2 1/2 tsp baking powder
    3/4 tsp salt
    2 1/2 tsp cinnamon
    1/2 c safflower oil
    1 1/8 c rough cut, unsweetened apple sauce
    1 tsp gluten-free vanilla
    1 2/3 c pumpkin or banana puree
    2 c agave nectar
    8 oz Amore di Mona Dark Chocolate bulk bar (4 squares), melted to 90 - 95 degrees F. 
    optional: Your choice of fresh or dried fruits, etc

    8 oz Amore di Mona Dark Chocolate bulk bar (4 squares), melted to 90 - 95 degrees F*

    Fresh fruits of your choice (we used: grapes, strawberries, raspberries, blackberries and blueberries), lightly rinsed and dried.

    optional: Two 10 1/2" strands of ribbon in spring colors (we used: pink and creme, 3/8" wide) and clear tape to secure it. 

    optional: 3-4 oz apricot glaze

  • Instructions:

    1. Preheat oven to 325 degrees F. 

    2. Combine first seven ingredients and set aside. 

    3. Blend oil and agave nectar at low speed until just combined. 

    4. Add room temperature applesauce and blend until just combined. Repeat for pumpkin. Repeat for melted chocolate.

    5. Add flour mixture a cup at a time, beating at low speed just until combined. 

    6. Add any other fresh or dried fruits, etc desired and mix just until combined.

    7. Bake in two 10" cake pans until toothpick comes out clean or until internal temperature reaches 190 degrees F, about 25-35 minutes. Allow cake to cool completely before continuing. 

    8. Place cooled cake onto a slotted cooling rack. Spread apricot glaze over the top of cake. Place second cake on top of the first.

    9. Cut 8oz (4 squares) Amore di Mona bulk chocolate into small chunks. Gently melt to 90 degrees F, stirring constantly to maintain temper. *

    * For help maintaining temper in bulk chocolate, click HERE.

    10. Pour melted chocolate over cake and use spatula to cover and smooth sides. Allow chocolate to cool and set completely, about 5-10 minutes.

    11. Transfer cooled cake to serving tray. 

    12. Wrap first ribbon around base of cake. Secure with tape from the back of the ribbon. Repeat with second ribbon.

    13. Arrange completely dry fruit on top of cake, starting with the largest fruits and ending with the smallest. 

            - optional: Before topping cake with fruit, gently toss in apricot glaze. This will help the fruits stick to each other and the cake, and also give it an attractive shine. 

    14. Enjoy! 

  • Serves: 8-10
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Picnics, Spring favorites, Summer favorites, Holiday Sweets & Treats, Easter Favorites, 4th of July
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 45-60 minutes
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