Okay so I’m a little off my normal posting schedule (Wednesday?! weird) but I have camp imminently approaching (yay!!) and then some vacation (MORE YAY!), which is going to throw off my normal schedule anyway, so why not.
Happy midweek, if there is such a thing. At least there is a three day weekend coming up!
Also, Fave BoyHuman had a birthday yesterday! So of COURSE there was a baked thing.
He requested chocolate and blueberries, so I ended up making a dark chocolate torte with mascarpone cream and blueberry chia jam. Soooo yum. It’s been a minute since I’ve made a cake, and this one did NOT disappoint. Adapted it from a friend/the local baker behind Bojon Gourmet – her stuff is seriously amazing.
Plus, I only dropped one version of this cake. HA. I was overdue for a kitchen mishap I think… much cursing ensued, but I think it actually did me a favor, since I was able to tweak the flavors and the baking time a slight bit on the second go round, and eat some cake scraps (obviously. I not above eating them off my floor, or the bottom of my oven).
This cake sounds intimidating maybe but I promise it’s really not! Most labor intensive thing in here is beating the egg whites, which in my mind is just fun – I love watching egg white alchemy take place. It’s also gluten and grain free, plus refined sugar free depending on the chocolate you use.
There’s been other baking happening too that hasn’t really made it on here – last weekend I made what is approximately my 1,000,000th galette (I love them, what can I say) – it was delicious and so simple. This one was cherries and apricots – they are very much in season right now so I’m taking full advantage. Probably should invest in a cherry pitter though…
You can use any of the galette recipes on here (like this one) – just swap in enough cherries and sliced apricots until you have a large enough pile to fill your dough.
Let’s see, what else.
In other news, working too much. Can’t wait for camp, and then also vacation. Wheee!
I think that’s pretty much it…. tired after what has been a crazy start to the week. Time for the cake recipe! I hope the rest of your week goes by quickly and that it’s a smooth slide into the holiday weekend.
Dark Chocolate Torte with Mascarpone Cream and Blueberry Chia Jam
Gluten and grain free; refined sugar free depending on the type of chocolate you use. I suggest Hu or Raaka if you need or want it to be strictly refined sugar free. I used a blend of what I had on hand, which wasn’t STRICTLY refined sugar free, but close enough :) Yield: 1 6″ cake, serves several with small slices or two with a lot of leftovers for breakfast!
for the cake:
Cake recipe gratefully adapted from The Bojon Gourmet, here! Her recipes are so well written, I’m not going to mess with rewriting! Her blog is beautiful, just go take a look. My notes are below for my adaptation.
- I used a blend of 67 and 85% dark chocolate plus a chunk of unsweetened (100% cacao) to get to 6oz and it was delicious
- Used 2tbsp cassava flour to keep it grain free
- Replaced the sugar with 1/4 maple into the chocolate batter and 3 tbsp coconut sugar in the egg whites
- Added 1 tbsp vanilla
- Used a 6″ springform for 3/4 of the batter, 3″ springform for the rest (optional, of course – the batter fits into an 8 or 9″ pan perfectly) – the 6″ went for 20 min
for the cream:
1/2 c mascarpone
1 c heavy cream
2 tsp vanilla
1 tbsp maple syrup
Whip everything together until it holds its shape with soft peaks (for softer cream) or stiffer peaks if you want more body. Chill until needed.
for the blueberry chia jam:
2 c blueberries (I used 1 c fresh, 1 c frozen wild)
juice of one lemon
2 tbsp maple
1 tbsp chia seeds
Bring berries, lemon juice and maple to a simmer over medium high, then lower heat. Cook until the juices are bubbling and juice is reduced, 10-15 min. Stir in 1 tbsp chia seeds; mash slightly to squash berries, remove and let cool; chill in the fridge overnight if you make it in advance (keeps for at least a week in the fridge).
Serve this however you like! I chose to frost mine but that’s totally optional – it would also be excellent served in wedges with cream and blueberry jam dolloped over the top. It keeps very well in the fridge – I frosted it a few hours before serving, and served it cold. You can also let it warm up slightly on the counter a bit before serving. Store it covered in the fridge for a day or two after if you have leftovers.