happy valentine’s day! by which i mean, i’ve been keeping this really delicious chocolate cloud cake from you for too long and i wanted to see if i could find a use for a bit of that beet powder i bought at costco and just can’t quite bring myself to enjoy in smoothies as much as i wish i did.
mostly my brief dalliance into trying to make a pretty dessert reminded me that while desserts that i make taste good, they aren’t going to make me a pinterest sensation. which i feel 1,000% fine about. it also reminded me how yummy this cake is and made me nostalgic for the times i’ve enjoyed it before.
when i get together with my college friends for a weekend together, we cook and bake A LOT. this flourless chocolate cake has become something of a staple at our gatherings, as is endorsed by those of us who were born in belgium and brought us both drinking chocolate and the original version of these brownies and it is also safe for those of us who can’t with the gluten. as my chocolate connoisseur friend said, “in my opinion, it’s what gluten-free baking should be. omitting the flour because it’s best that way, not making some weird set of substitutions.” amen to that!
not content to quit while i was ahead though, with a recipe for a decadent yet accessible chocolate souffle cake, i tried to get cute with the aforementioned beet powder. in my head, it was this really pretty perfect dusting of intense pink, perfect for the upcoming holiday. check me out, instagram!
in practice, i overbeat the whipped cream, as always, and the beet powder turns out to be quite fine compared to the size of the holes on my little mesh strainer, so things got a bit aggressive.
also, after i had already made and photographed my chocolate cloud cake, i searched online to see if this was a recipe name that people might ever search for and discovered a) yes it is and b) people who approach the whipped cream topping more like, well, clouds, and less like frosting end up with a prettier result.
while i feel really quite good about the nearly zero chance of ever being asked to make someone’s wedding cake and understand that directing you away from *my* recipe site and telling you to go look at other recipe sites is not traditionally advisable, i’ll adopt the miracle on 34th street approach and recommend that you take a quick peek at how others have approached the whipped cream.
but please do come back! we’ve got more to cook together and i may even manage to get a couple more posts up over the next few weeks. after all, i know you’re all just on a desperate search for a good kohlrabi recipe, right?! don’t worry, i’ve got you covered.
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