Using up old chocolate bars
Thursday March 03rd 2022, 10:54 pm
Filed under: Food

Cleaning up in the kitchen, I came across a few not terribly old chocolate bars but they’d become untempered and in the wrong crystalline structure, some had begun to crumble. Nothing wrong with the taste but definitely wrong on the texture. Another just looked funny with the cocoa fat blooming on the surface. Oh, and the very last of a batch of homemade.

One of the things about coconut cream is that you can have it on hand in the pantry, and I did, but since those others were commercially made bars and the wrappers were lost there was no guaranteeing they were dairy free (sorry). Even so, coconut and chocolate are not a bad pair.

I broke them up and covered them freely with the coconut cream, stirring to get every piece submerged at least once to keep the chocolate from seizing, then microwaved just enough to melt the chocolate. Wire whisked. Meantime, I mixed a cup of flour with a scant teaspoon of baking powder, a bit of salt, I mean, we’re just winging it here, and set two eggs to whip till nice and frothy. Then a quarter cup of sugar, then another nearly quarter cup into the eggs: most of that chocolate had been unsweetened and we’re talking baked goods here.

I went to put the flour mixture in, hesitated about halfway in thinking, that’s too much, and then poured the rest anyway.

I was right, it was a bit too much and the cake’s a bit dry. But Richard loved it, even though it was still not all that sweet, and that’s what mattered.

I’m thinking that, though quite small in height, it fits James Beard’s description of what day-old angel food cake is for: it makes a great toast.

Thin slices baked to crispness, cooled, and spread with Nutella for breakfast: I have plans.

(Skein of yarn silicone pan link here. The trick is to let the cake cool completely, then put it in the fridge and set a timer for ten minutes. I put it in just before it was completely cool so it came out of the mold almost but not quite perfect.)

2 Comments so far
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Yum! Nice improvising.

Comment by ccr in MA 03.04.22 @ 7:05 am

sounds good to me.

Comment by Sharon Stanger 03.04.22 @ 8:59 pm

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