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In part two of this series, we brought Kenya Fair Trade Kangocho and Organic Carrot Cake together in a blissful pairing of organic coffee and farmers' market dessert.
Here, friend of Planet Green and coffee connoisseur Cathy Finley, owner of Experience Coffee, delivers her final chocolate-centric pairing of organic Sumatran paired with organic flourless chocolate cake.
"Bold, rich and heavy-bodied coffees such as Indonesian Sumatran, or dark roasts of other origins, pair well with the most decadent desserts," says Cathy.
Without further ado, here is our next premier pairing:
Organic Sumatran & Organic Flourless Chocolate Cake
Decadent Desserts = Richer Coffee
The heavy tones and thick qualities of Sumatran coffee, or dark French or Italian roasts, match perfectly with desserts like chocolate mousse, chocolate cake and ice cream. Sweets with caramel and/or nuts are also a great choice with heavier brews.
Organic Sumatran
Full of body and low in acidity, Indonesian Sumatran coffee, exotic, earthy and considered to be some of the richest in the world.
Flourless Chocolate Cake
Serves 12-15
Enjoy this dense chocolate deliciousness with gluten-free folks with no apologies. Let a food processor do the work for ultimate ease!
Ingredients
16 ounces organic Belgian dark chocolate (or good semi-sweet chocolate chips)
1 1/2 cups organic cane sugar (or 1 cup organic light brown sugar and 1/2 cup white cane sugar)
3/4 cup boiling water (or very hot coffee)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened cocoa powder
8 large free-range organic eggs, at room temperature
1 tablespoon good vanilla extract
Tools
10-inch springform pan
parchment paper
food processor
aluminum foil
wire rack
spatula
Preheat the oven to 350F. Prepare a 10-inch springform pan by lining the bottom with parchment, and buttering it. (Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly.)
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
Pour the hot water or coffee slowly into the processor's feed tube as you pulse again. Pulse until the chocolate is melted.
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
Pour the batter into the lined springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake in the center of the oven, till puffed and cracked and lovely—about 55 to 65 minutes. (Note: it took an hour plus 15 minutes here at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, maybe with a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish.
When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve with drizzled chocolate sauce or a sprinkle of powdered sugar.
Source: Karina's Kitchen
Want to learn more? Check out sister-site Treehugger's comprehensive review of organic coffee. And learn more about the value of shade grown and be an informed consumer!
Love green gadgets, fashion, and news? Get the latest from Planet Green's dynamic duo Suchin Pak and Daniel Sieberg on the G Word.
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