can't-tell-it's-vegan chocolate with raspberry souce



Proslava prvog NLP popodneva i prve radionice u novom prostoru nije mogla da prođe sa samo jednim kuglofom. Pored onog od limuna sa bosiljkom, napravila sam i ovaj - veganski alias posni, za one koji su postili te srede. Oba su iz novog kuvara koji me ne ostavlja na miru... sa vrlo jednostavnim imenom: Cake Simple i savršenim receptima samo za kuglofe...



Još se uvek nismo uigrale oko organizacije, a i ove nedelje sam žonglirala u dve škole, pa se nisam posvetila fotoaparatu, a sam ne ume još uvek. Tako su slike, tek da zabeleže postojanje i daju neku naznaku toga koliko smo uživale.

Kuglof je planuo. Malo se mrvio, ali nije smetalo. Sos od malina preko njega taj je nedostatak višestruko nadoknadio. 

Društvo okupljeno na prvom NLP popodnevu, na kom smo radili Yungle Gym tehniku je uživalo i to je i bio cilj. 





Potrebni sastojci:

  • malo ulja za podmazivanje kalupa
  • 56 g čokolade za kuvanje, iseckane
  • 120 ml vrele vode
  • 180 g brašna
  • 50 g belog šećera
  • 110 g smeđeg šećera
  • 40 g kakoa
  • kašikica sode bikarbone
  • pola kašikice soli
  • 160 ml sojinog mleka
  • 60 ml kokosovog ulja
  • kašikica ekstrakta vanile
  • šećera u prahu za posipanje
  • gooey sos od malina


Podgrejati rernu na 180°C. Podmazati i pobrašnjaviti kalup za kuglof zapremine oko 1,5 l. 

Čokoladu staviti u malu vatrostalnu posudu i posuti je vrelom vodom. Mešati dok se čokolada ne otopi i smesa ne postane ujednačeno gusta. Ostaviti da se ohladi do sobne temperature.

Pomešati brašno, beli i smeđi šećer, kakao, sodu bikarbonu i so dok se dobro ne sjedine.

U posebnoj posudi pomešati sojino mleko, kokosovo ulje, vanilu i prohlađenu smesu čokolade. usuti mokre sastojke u suve sastojke i ručno ih izmešati.

Smesu preliti u pripremljeni kalup i peći oko 50 minuta, dok čačkalica ne potvrdi da je kolač gotov. Ostaviti da se prohladi oko sat vremena u kalupu, pa prevrnuti na rešetku i pustiti da se ohladi do kraja.

Posuti kolač šećerom u prahu i servirati sa sosom od malina.



GOOEY SOS OD MALINA


  • 700 g svežih malina
  • 100 g šećera u prahu
  • 1 kašikica rendane kore pomorandže
  • četvrt kašikice soli
Maline staviti u osrednje veliku činiju i polagano od njih praviti pire. Kuvati ih na osrednje jakoj vatri oko 6 minuta. Smanjiti vatru i umešati šećer. mešati dok se sav šećer ne rastopi. Umešati rendanu koru pomorandže i so i kuvati još 6 do 8 minuta ili dok sos ne počne da se zgušnjava.




  • BUTTER-FREE COOKING SPRAY FOR GREASING THE PAN
  • 2 OUNCES (56 G) BITTERSWEET CHOCOLATE, CHOPPED
  • ½ CUP (120 ML) BOILING WATER
  • 1½ CUPS (180 G) ALL-PURPOSE FLOUR
  • ¼ CUP (50 G) GRANULATED SUGAR
  • ½ CUP (110 G) PACKED BROWN SUGAR
  • 1/3 cup (40 g) cocoa powder
  • 1 TEASPOON BAKING SODA
  • ½ TEASPOON SALT
  • 2/3 CUP (160 ML) SOY MILK
  • ¼ cup (60 ml) canola oil
  • 1 TEASPOON VANILLA EXTRACT
  • CONFECTIONERS’ SUGAR FOR DUSTING
  • GOOEY RASPBERRY SAUCE (see recipe) FOR SERVING




Preheat the oven to 350°F (180°C/gas 4) and coat a 6-cup (1.4-L) Bundt pan generously with the cooking spray.

Put the chocolate in a small heatproof bowl and pour the boiling water over it. Whisk until the chocolate has completely melted and the mixture is uniform. Let cool to room temperature.
Whisk the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt in a medium bowl until thoroughly combined.
In a separate medium bowl, whisk the soy milk, canola oil, vanilla, and cooled chocolate mixture. Pour the liquid ingredients into the dry ingredients and mix them by hand until the batter is smooth.

Pour the batter into the prepared pan, smooth the top, and bake for 45 to 50 minutes, until a cake tester inserted in the center comes out clean. Let cool for about 1 hour in the pan on a wire rack, then invert the cake onto the rack and let it cool completely. Dust the cake with confectioners’ sugar and serve at room temperature with spoonfuls of the sauce. The cake keeps in an airtight container at room temperature for up to 2 days.


GOOEY RASPBERRY SAUCE


  • 3 cups (690 g) fresh raspberries
  • ½ cup (100 g) sugar
  • 1 teaspoon freshly grated orange zest (optional)
  • ¼ teaspoon salt

Put the raspberries in a medium saucepan and mash them gently with a fork or masher. Cook over medium heat for about 6 minutes. Reduce the heat to low and stir in the sugar until it has dissolved.
Stir in the orange zest (if using) and the salt and cook for another 6 to 8 minutes, or until slightly thickened. The sauce will keep in an airtight container in the refrigerator for up to 1 week.






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