We’re experimenting from Chrissy Freer’s new book Supergrains: Cook Your Way to Great Health here on Crave. With the help of some Random House employees and some amazing bloggers, we share with you the: Ten Days, Ten Grains Challenge. For 10 days, we’ll feature our experiences using the ten grains from Chrissy Freer’s book! It’s day 6 of our challenge and we’ve enlisted the help of Jessica Scott, assistant manager in the online marketing department who’s created a delicious cake using spelt!
When Lindsey asked me to cook from Supergrains, I was a little leary. Supergrains as term sounds intimidating, doesn’t it? My nervousness lead me to invite my best friend and her husband, both consummate foodies, over to help out with Operation Spelt. We decided to tackle the Chocolate & Date Spelt Cake.
First up we laid out all the ingredients. Nothing too fancy here and I had most of it at home already, please note I purchased an extra bar of chocolate in hopes I could eat the leftovers.
It also specified that the spring form pan but buttered and lined with parchment paper, which I thought was a smart way to ensure nothing was sticking to the sides.
It was a really easy recipe to follow, although we did have a small moment of panic when it said “stir through the melted chocolate” but we hadn’t melted chocolate yet. See below for the chopped, but not melted chocolate and the chopped dates.
One neat step that I hadn’t come across in other cake recipes before was folding in whisked egg whites to the already mixed chocolate, flour, sugar and butter. I think that’s what really helped make the cake have such a great texture. And then it was in to the oven!
Here she is unwrapped and she was a beaut! It actually gave it a great rustic feel to peel back the parchment and it was perfectly cooked and smelled delicious. The dark chocolate, and cocoa powder really gave it a warm chocolatey smell. (Please ignore my friend’s dog getting her belly rubbed.)
And because we watch too much Food Network we decided to fancy plate it.
The cake was absolutely delicious, it was moist and dense, almost like a brownie. We were all surprised that it didn’t have a different taste at all, I wouldn’t have been able to tell the difference between that and a cake made with traditional flour. I will be adding this gem to my “impress my dinner guests” desert list.
Want to talk Supergrains on Twitter? Use the hashtag #10grains10days