flourless chocolate cake, raspberry sorbet.

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It’s Daring Bakers time again and this month brings another sweet treat that I had yet to try making myself: flourless chocolate cake.

To add to the challenge, our DB hosts also asked us to make our own ice cream as an accompaniment – and what goes great with chocolate? Raspberry sorbet, of course.

Since I am an Alternative Daring Baker, baking vegan, I would be following alternate recipes. For the cake, I turned to what promised to be a great recipe from Hannah’s Bittersweet Blog. You can find Hannah’s original recipe for the cake here. I made one substitution, using adzuki beans in place of black-eyed peas. I’ve always wanted to bake with adzuki beans and this recipe afforded me the perfect opportunity. I also cooked my cake for an additional 20 minutes as it was super moist – my adzuki beans probably contained more moisture than the black-eyed peas called for in the original recipe.

The batter tasted so good I almost didn’t want to put it in the oven – you could eat it like pudding. The baked result is an incredibly rich, thick, dense, fudgey, chocolate lover’s dream. The edges were my favourite part to be sure – crispy and chewy – I had to fight my husband for the corners. And this rich decadent dessert is not only dairy and egg-free, but gluten free as well, so bring on the indulgence.

For the raspberry sorbet I winged it. I read an article by Mark Bittman in the NY Times not too long ago about mixing a bag of frozen fruit with yogurt. He doesn’t specify amounts but I got the gist of what he was suggesting. So I grabbed a large container of plain unsweetened soy yogurt and a bag of frozen raspberries and added them to my food processor. As Bittman suggests, you can eat it right away as soon as it’s blended, but I opted to put the mixture into my ice cream maker in an effort to give it more body.

It’s probably the best homemade sorbet I’ve made so far. Sweet, tangy, incredibly refreshing – the perfect foil to the fudgey richness of that oh so chocolatey cake.

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Thanks to this month’s hosts for picking something fabulous! Be sure to check out the awesomeness that is the Daring Bakers Blogroll for inspired examples of this month’s challenge.

Our hosts ask that we share this message:

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

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35 thoughts on “flourless chocolate cake, raspberry sorbet.

  1. Hourrah! Beautiful match, Marika! If you watch the Bittman video that goes with the article he gives quantities – I think it’s 2cups fruit, sugar to taste and I forget how much yogurt. I almost did raspberry…now I think I need to give it a shot! Looks so good, just need it to warm up a little outside!

  2. Marika – I LOVE LOVE that you baked adzuki bean into the cake (I was initially going to do that, along with sesame, but decided to be boring..lol) and the frozen raspberry yogurt sounds divine. Bittman really knows his stuff, first the NY Times Bread, now this quick and easy ‘sorbet’, among many other discoveries he’s made.

    Finally, your photo is beautiful..once again, fantastic job!

    • lisa - you’re too sweet – thanks for the cheery support! I would have liked to get better photos, and more – had no choice but to shoot super early in the morning, and as usual, in a huge rush. The lighting is kind of flat, and I really must invest in a good tripod – I would have gotten a much crisper result!

      You guys are all very sweet :)

  3. I’m so happy that you used my recipe and made your own adaptations- Adzuki beans sound like a fantastic variation! I always love using them in desserts… Great job on yet another challenge! :)

  4. Hard to believe that dairy-free, egg-free, gluten-free chocolately fudgy goodness could be a true statement. But from your description it seems it was the case I noticed the black-eyed bean recipe and wondered IF IT COULD be true this could be a nice tasting cake. I think you have convinced me to try this recipe. Love the picture. Yours from Australia Audax

  5. Adzuki beans, what a great choice for the cake. I went with black beans. I totally agree that the edges were the best part. Nice & moist in the center & crispy crunchy on the edges. Your sorbet sounds really good too.

  6. Wow, looks fantastic and very impressive for being vegan!
    I’ve tried making blackbean brownies in the past and I was surprised how well beans went together with chocolate!

  7. I love adzuki beans – I bet they made a lovely compliment to the chocolate. And that sorbet – it sounds so simple and delicious!

  8. What a yummy combination! That cake looks like fudgy heaven. I have yet to bake with beans, but my curiosity has reached its climax after reading this post!

  9. Holy Mole! That cake and sorbet look delicious (actually, delicious does do it justice)!!!!! Delectable, mouthwatering, succulent, toothsome, pleasurable! I can’t describe the feeling of wanting to jump into that photo, right into the bowl, and never come back to reality again….living in a world of chocolate cake and raspberry sorbet – I could think of worse ways to live. I was gonna start experimenting with sorbets again now that the weather is warming (with interspersed cold spells). Thanks for the drool-worthy inspiration!

  10. What lovely photos and berry ice cream is a great choice. I just loved this cake and will be making it again and again and again… Great job on this challenge. Cheers from Audax in Australia.

  11. How have I not commented on this. I get all mixed up between flickr and blog comments… forgive me? Anyways, you already know how I feel about your DB challenge results. Love it!

  12. Pingback: sweet pasta dough, mixed berry compote, sorbet. « Madcap Cupcake

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