tag:blogger.com,1999:blog-33363397.post8818907267346496905..comments2024-01-16T06:08:48.687-08:00Comments on No Grain, No Pain: Mexican Chocolate Cake Fiasco with Cinnamon "Whipped Cream" and Mexican Chocolate BarkStephaniehttp://www.blogger.com/profile/16085587215451486468noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-33363397.post-69211693829215618442008-12-19T20:26:00.000-08:002008-12-19T20:26:00.000-08:00Try using either coconut oil, palm oil (either of ...Try using either coconut oil, palm oil (either of those in a solid version) or lard - yes, lard.<BR/><BR/>You need a saturated (and solid) fat to hold up that cake, which is why butter is mentioned. It's the same reasoning behind chocolate chips, ie oil doesn't work with those.<BR/><BR/>Good luck~Christinahttps://www.blogger.com/profile/03838061581695561000noreply@blogger.comtag:blogger.com,1999:blog-33363397.post-72809099191303583482008-10-17T01:49:00.000-07:002008-10-17T01:49:00.000-07:00Steph,I feel your pain! Nothing like wasting good ...Steph,<BR/><BR/>I feel your pain! Nothing like wasting good chocolate eh?<BR/><BR/>I also have a recipe you could try called booja booja cake. The recipe I give includes cornflour, but I would just substitute the same quantity of ground almonds for this. Mine also calls for butter and I would substitute coconut butter (oil) - not creamed coconut - or cocoa butter, if you're feeling decadent. You need to use a fat which sets solid when chilled or your cake will always be soupy.<BR/><BR/>Looks like you cooked yours way too hot too. If you're cooking at altitude, it's always best to cook a little lower - I think liquids react differently too.<BR/><BR/>All flourless choc cakes need refridgerating to set the chocolate. A little more patience is all that's needed.<BR/><BR/>You can find my recipe here:<BR/>http://milkforthemorningcake.blogspot.com/2008/01/this-cake-is-seriously-booja-booja.html<BR/><BR/>x x xNaomi Devlinhttps://www.blogger.com/profile/07282911907338291478noreply@blogger.comtag:blogger.com,1999:blog-33363397.post-68903040160350751752008-10-10T14:13:00.000-07:002008-10-10T14:13:00.000-07:00No way! You're awesome! What purpose does refriger...No way! You're awesome! What purpose does refrigerating the cake serve? Just curious :) I will try cooking it lower and for longer next time. Yeah, I'm in Utah, pretty high altitude.Stephaniehttps://www.blogger.com/profile/16085587215451486468noreply@blogger.comtag:blogger.com,1999:blog-33363397.post-14029166954838344922008-10-10T04:05:00.000-07:002008-10-10T04:05:00.000-07:00OK, I see you can't do soy so on the coconut cream...OK, I see you can't do soy so on the coconut cream I think more chilling is in order. ANd more on the cake. I would try turning down the temp to 325, cooking longer and refridgerating it in the pan over night.<BR/>ok, I'll shut up now! :)Simply...Gluten-freehttps://www.blogger.com/profile/16015076481640222385noreply@blogger.comtag:blogger.com,1999:blog-33363397.post-38264170252691715042008-10-10T04:01:00.000-07:002008-10-10T04:01:00.000-07:00Hi Steph,I am sorry that the cake did not turn out...Hi Steph,<BR/><BR/>I am sorry that the cake did not turn out for you. My thought is that the olive oil is the culprit. I think I would have substituted dairy free margarine for the butter instead. Also, what is the alltitude where you live? You probably need to cook longer and then it would be good to refridgerate for about 7 or 8 hours.<BR/><BR/>I was at the health food store the other day and say a can of whipped soy cream - like the dairy kind you get in an aresol can. I don't know if you can do soy or not but if so that's a good thing to try.<BR/><BR/>You really are challanging me. I think I am going to work on a dairy free version and let you know what I find out.<BR/><BR/>I am glad the bark worked for you!<BR/>xo,<BR/>carolSimply...Gluten-freehttps://www.blogger.com/profile/16015076481640222385noreply@blogger.com