Hot Fudge Cake and a new Keurig coffee

It doesn't look very pretty, but does it look chocolately?  That's really the only purpose I had for this experiment.  I needed chocolate and I needed something warm and gooey and this looked just perfect.  Of course I found it on Pinterest, because...  well...  isn't that where ALL the good stuff is??

Generally, I keep everything vegan and gluten-free, although I will sometimes use products that say they are processed on the same equipment that processes dairy and glutenous products.  As long as it isn't listed as an ingredient, I will usually use it.  I also steer away from too much soy, unless I'm using tofu in a recipe, or soy is a smaller ingredient in a pre-packaged food.

Also, I wanted this recipe right now and made some modifications to the recipe, based on what I had on hand.  Here is the recipe I used last night:

1/2 cup almond meal
1/2 cup coconut flour
1 cup Bob's Red Mill All Purpose gluten-free flour
4 tsp baking powder
1/2 tsp salt
4 Tbsp Camino cocoa
1 cup  So Delicious Original Coconut Milk
2 tsp vanilla
4 Tbsp olive oil
(I skipped the nuts.)
I had about a cup of chocolate chips in a bag and added them all to the batter.

I mixed the dry ingredients, then added in the wet ingredients.  I poured the batter into a greased 9 X 13 glass casserole dish.

Then I made the topping:

2 cup dark brown sugar
6 Tbsp Camino cocoa
3 1/2 cups hot water (next time I will cut this back to about 3 cups, I think)

I mixed the dry ingredients and sprinkled over the top of the batter, then slowly poured the water over the top, taking care to not mix the layers.

The dish went into a preheated 350 degree oven for 40 minutes.  When I pulled it out there was a glorious crust on top, but under the crust it seemed too runny.  I scooped out a serving and was disappointed in how runny it was.  I put the dish back in the oven and ran to look up the recipe again.  I was looking for comments on how runny it was and found a different recipe that said it needed to set up on a wire rack for 25 minutes after taking it out of the oven.  So, I ran back to the oven, took the dish out and put it on a wire rack for half an hour.  It was still runny, but a little thicker then.  Next time I will try using a little less water and see how it turns out.

The taste is delicious, though, and I still have the "nutty" texture and taste because of the almond meal and coconut flour I used.  I will definitely use those again the next time I make this.


I LOVE my Keurig!

This weekend I discovered new coffee for my Keurig.  I was browsing the coffee section at Sobey's, because it seems the stores are always adding new K-Cups to their inventory.  There was this new line of single-serve cups that didn't have the K-Cup stamp on them, but said they would work with most brewers using Keurig Incorporated brewing systems.  That was all I needed to read!

I grabbed a bag of the European Deluxe and it is so yummy!  It is a bit of a darker roast that doesn't taste burnt, as most darker roasts do.  It was a perfect companion to my hot fudge cake. :)