Recipe by Rachael Gorjestani • The Cupboard SF

This month, San Francisco based holistic chef and nutritionist Rachael Gorjestani, founder of The Cupboard SF, joined us at our chocolate factory in Berkeley, CA to create the Madras Curry Coconut Mylk with Habanero Salt bars featured in our August 2017 Community Supported Chocolate subscription box.

After coming up for the inspiration for this rich and warming bar, Rachael took the finished product back to her own kitchen, where she whipped it up into this unbelievably tasty dairy and gluten free Flourless Chocolate  Curry Cake and sent us her recipe and these stunning pictures to share with our community.

Rachael talks inspiration, nutritional benefits, & energetic qualities of this mouthwatering cake

This cake was inspired by the Italian dessert, torta caprese (flourless chocolate cake). The recipe yields a small, semi-thin cake that's decadent, silky, and moist. A little slice goes a long way! The Madras Curry Powder adds for an edge that is slightly spicy, bringing a depth to the cake beyond the chocolate. (I didn't even think that was possible!) It would taste excellent with a dairy free ice cream or a cup of coffee.

Endorfin Foods has taught us a lot about the benefits of high quality, elegantly processed chocolate - so beyond those amazing qualities, this cake has some other nourishing components to offer us! The Madras Curry powder blend by Oaktown Spice Shop that we used is packed full of antioxidants and anti-inflammatory nutrients. The ginger, cinnamon, and cayenne all aid in digestion, stimulate the circulatory system, support a healthy immune system, and are great sources of minerals such as iron and potassium and vitamins like the B family, vitamins A and K. 

Curcumin, one of the active compounds in turmeric, has been found to have anti-cancer effects in laboratory studies. This golden root is rich in vitamin B6, vitamin C, magnesium, dietary fiber, iron, and potassium - and it tastes absolutely delicious!

This curry powder also contains black pepper which increases the absorption of turmeric by 1000%! It's important choose high quality, freshly ground spices to make sure we're getting all the benefits these plants have to offer us. Thankfully, Oaktown Spice Shop grinds their spices on site and makes sure you're getting the most potent and fresh spice blends around.

The spices found in curry powder are also warming to the body. These spices are perfect to add in the diet as we transition into fall and even more so as we move towards winter time. It's important to keep our body warm, encouraging circulation, blood flow, and intaking plenty of antioxidants/anti-inflammatory foods to keep our bodies happy and healthy! It's also super delicious.

RECIPE

Ingredients

• 3 bars Endorfin Madras Curry Coconut Mylk Bar, broken up into chunks (this bar was featured in our August 2017 subscription box, but this recipe can be made with any Endorfin chocolate bar, like our Coconut Dream bar)
• 6 tbsp coconut oil
• 3 eggs
• 6 tbsp coconut sugar, blended into a powder
• 6 tbsp almond meal/flour, break up any chunks
• 2 tbsp cacao powder (don't use the dutched stuff!)
• 1 tsp curry powder
• Big pinch sea salt 

Directions

1. Preheat oven to 350°F. Line the bottom of an 8 inch spring form cake pan bottom with a round of parchment paper; lightly grease sides and paper with coconut oil. A regular cake mold is also fine. Alternatively, you can fill 4 small ramekins.
2. In a bowl whisk the eggs, add in the coconut sugar powder, almond flour, cacao powder, curry, sea salt. Whisk until well combined.
3. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with coconut oil, stirring, until smooth. Remove top of double boiler/bowl from heat, and whisk the chocolate mixture into the egg mixture.
4. Pour batter into pan and bake in middle of oven for 20-25 minutes. The edges of the cake will look done, the middle will still be darker in color and may look undercooked , but will be firm to the touch. You want to undercook the cake slightly so it will be soft, moist, and decadent. If cooked too long it’ll be dry. Let the cake cool in the pan on a rack for 5-10 minutes before removing and plating.
5. Dust cake with additional cocoa powder and curry powder. Serve with dairy free ice cream or fresh berries if desired. Cake keeps in an airtight container up to 1 week.