Chocolate Cake - Vegan

Ingredients:
1 1/2 Cups All Purpose Flour
1 1/2 Tsp Baking Soda
3/4 Tsp Sea Salt
1 1/2 Tsp Espresso Powder
3/4 Cup Unsweetened Cocoa
1/2 Tsp Cinnamon
1 1/2 Cups Dark Brown Sugar
1 1/2 Cups Hot Water
2 Tsp Vanilla Extract
6 Tbsp Coconut Oil
1 1/2 Tsp Apple Cider Vinegar

Directions:
Preheat oven to 350 degrees.  Line a springform baking pan (bottom and sides) with parchment paper. I used a 9" pan. * I ball up the parchment paper and then unfold and mold to fit the pan. Not the smoothest for the sides, but also not a big deal if you're not entering it into a contest. Spray parchment with cooking spray.

In a bowl, add the flour, baking soda and salt. Stir to combine.

In another bowl, pour in the hot water.  Add the coconut oil, espresso powder, cocoa, and cinnamon.  Stir to combine and melt the coconut oil and bloom the espresso, cocoa and cinnamon.  Let sit for about 1 minute, then add in the brown sugar, cider vinegar & vanilla and mix to combine.

Slowly whisk the dry ingredients into the wet.

Pour into baking pan and bake in oven for about 30-35 minutes or until a toothpick comes out clean.

This is a very wet batter and produces a very fudgy cake.

Let cool in the baking pan for about 1 hour on a wire rack. At this point I like to put it in the fridge for at least an hour to set up.

Remove from baking pan and serve.  You can serve as is (which is great) or you can top with a frosting. I like to melt 1/3 cup of peanut butter in the microwave and pour over cake, then place back in the fridge to continue to set up for about an hour.  You could also frost with a ganache or powdered sugar, sea salt, coconut, etc.

* You can play around with this recipe a bit as far as flavors, for example, you can spice it up by adding in cayenne pepper to the batter or substituting some of the water with cherry juice or another flavor.

This is a single layer, very fudgy cake, yet also quite light. You will want to slice it on the smaller side for a slice.

Enjoy.
#Cheftainment

Perfect Soft Boiled Egg

We all love the gooey, runny center of a nice soft boiled egg, but finding that perfect balance between runny, not over cooked yolk isn't as easy as it seems.  Hopefully this helps.

Take Room Temperature Eggs and place in boiling water.

Boil for 5:30 minutes, uncovered.  Immediately run under cold water and peel eggs. (Peeling under running water helps to not destroy the egg).

You can keep these in the fridge for a few days.  Sprinkle with sea salt and enjoy.

#Cheftainment

Polenta

Ingredients:
4 1/2 Cups Chicken Stock (or veg stock or water)
1 Tsp Salt
1 Cup Stone Ground Grits (very important, not instant or quick)
6 Tbsp Butter - Cut into chunks
3/4 Cup Milk or Cream (approx)
1 Cup Cheese - Shredded - (Use your imagination, any kind or mix and match)
1 Tsp Black Pepper

Directions:
In a medium pan bring the chicken stock to a boil.  Add in the salt and slowly whisk in the grits to combine and stir out any lumps.

Reduce heat to low and simmer for about 40 minutes, stirring frequently to avoid it sticking and burning on the bottom of the pot.

Check grits to see if fully cooked and then stir in butter, 1 tbsp at a time, to combine.  Slowly whisk in the milk and then cheese and black pepper.

Here is where you may need to add more milk or cheese to get the consistency you want.  I like mine pourable and cheesy.  Also check the seasonings to see if you need to add more salt or pepper. 

This is a basic Polenta recipe.  The combinations of cheeses and seasonings are pretty wide and can take it to Italy, Mexico, etc.  It's a blank canvas.  You can top it with pasta sauce, pulled pork, meatballs, you name it.  It's very versatile.  But it's definitely something you make and serve immediately. If you let it sit it solidifies (and then you can fry it into cakes!).

Enjoy.  #Cheftainment