Marilyn Alm is a veteran SCD expert and the owner and mentor of the international SCD Yahoo group (BTVC-SCD@yahoogroups.com). This “Chocolate” Cake Recipe is intended to be formally published in Louisiana SCD Lagniappe.
This is the tastiest SCD cake! It is like a flourless chocolate cake. Thank you Marilyn for creating this recipe!
Straight out of the oven and fluffy! Once it cools, it is more dense.
16 large Medjool dates
6 ounces (171 grams) pecans
4 ounces (113 grams) cocoa butter, melted
1/2 teaspoon (2.5 milliliters) baking soda
1/2 teaspoon (2.5 milliliters) salt
1/4 teaspoon (1.25 milliliters) finely ground black pepper
1 tablespoon (15 milliliters) legal vanilla extract
1 jumbo egg (71 g or larger)
1. Preheat oven to 325°F (163°C).
2. Pulse pecans in food processor to make pecan flour. Add salt and pepper. Process to mix well.
3. Pit the dates and chop, by cutting lengthwise and then crosswise, and crumble the date pieces into the food processor. Process for several minutes until dates and pecan flour are well mixed.
4. Melt cocoa butter over stove or microwave. Add the melted cocoa butter and vanilla. Process again for several minutes. The date/pecan mixture and the cocoa butter will slosh around in the food processor and will not incorporate with each other – but you need this processing to really chop up / puree the dates.
5. Scrape down the sides. Add the egg and the baking soda and process again. It’s rather amazing to see how this mixture suddenly turns into a very chocolate-cake-looking batter. You may wish to scrape down the sides once, and process a second time until very smooth.
6. Pour batter into four well-buttered mini-Bundt pans or one well-buttered 8” (20 cm) circle cake pan. Bake for 35 minutes or until a toothpick comes out clean.
7. Cool cake(s) and turn out. The mini-Bundts can be topped with vanilla half & half yogurt and cherries for a to-die-for dessert. The cake tastes even more chocolaty if it chills over night before you eat it.
Posted from gutharmony.
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