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Smoked Cinnamon Chocolate Cake

Smoked Cinnamon Chocolate Cake
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Bring a subtle smokey cinnamon flavor to a chocolate cake.
Smoked Cinnamon Chocolate Cake
Print Recipe
Bring a subtle smokey cinnamon flavor to a chocolate cake.
Ingredients
Servings:
Instructions
  1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  2. Melt the butter in a pan over medium-low heat, add the cinnamon. Let it cool slightly, infusing the butter for at least 30 minutes. Whisk in egg yolks, brown sugar, salt and vanilla. Add the melted semi sweet chocolate and cocoa powder, stirring together.
  3. In a large bowl, beat egg whites until soft peaks form. Add white sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture. Gently fold in remaining egg whites equally into each bowl.
  4. Pour plain batter into the prepared pan, and then the chocolate layer. Once the cake pan is full, using a spoon or butter knife, swirl the batter in the pan, marbling it. Bake until the cake pulls away from the sides of the pan and is set in the center, about 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature.
  5. Dust top of cake lightly with smoked cinnamon, powdered sugar, flaked salt.
Recipe Notes

Featured Spice:

Smoked Cinnamon

Cocoa Powder

 

Modified from original recipe by: The Kitchy Kitchen - Smoked Cinnamon Chocolate Cake

 

 

 

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Blog, Front Page, New Products, Recipes, Spices

Chocolate Peanut Butter Brownies (Xanthan)

Chocolate Peanut Butter Brownies (Xanthan)
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Chocolate Peanut Butter Brownies (Xanthan)
Print Recipe
Ingredients
Servings:
Instructions
  1. Brownie Layer: Preheat your oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients with the flax. (Note: If baking with coconut oil, melt first and have all other liquid ingredients be at room temperature to prevent hardening.) In a separate bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes. Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. DO NOT frost and eat until the next day, as the taste and texture will change while they set. (If you’d prefer a flourless option, you can use 1.5x my Black Bean Brownies as the base instead.)
  2. Peanut Butter Layer: Do this after the brownies have set: Bring the peanut butter to room temperature if it’s been chilled, then stir all ingredients together until smooth. It will look thin at first, but keep stirring until it gets thick! Spread evenly over the brownies, then refrigerate at least 2 hours. Then make the chocolate, leaving the brownies in the fridge until the chocolate is already made:
  3. Chocloate Layer: Stir together all ingredients until a thin sauce forms. If sauce is too thick, gently heat until thin. Spread evenly over the brownies, then immediately put back in the fridge to harden the coating. Once hard, you can cut the brownies. My trick is to cut brownies with a plastic knife, wiping the knife after every cut. Store leftovers in the fridge, or they are actually really good frozen as well!
Recipe Notes

Featured Spices:

Unsweetened Cocoa Powder

Xanthan Gum

Recipe and original source: Yummly / ChocloateCoveredKatie.com

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