Some things are just good for the soul. A quiet morning spent gazing out the window with the sound of songbirds echoing in the distance. A lazy summer afternoon sipping iced tea in the garden. Curling up with a sumptuous book in front of a blazing fire on a snowy winter’s day. Gazing into the eyes of one’s true love. An artist-date with one’s self. Grandma’s chocolate cake.
As a little girl, I remember spending hours in my grandmother’s kitchen as she passed along her baking secrets. She was always in the kitchen, baking bread, cakes of all varieties, cookies and many other savory dishes. She loved us all through food. She knew everyone’s favorite dish and exactly how they liked it prepared. When you arrived, it would be warmly displayed to greet you. Always. No one was ever disappointed. Mine was her famous chocolate cake.
My grandmother passed away suddenly in September. I received the phone call on a Thursday evening. Saturday I found myself on a plane heading to Tucson, my emotions raw with grief and sadness, my awareness numbed by disbelief. My son was at my side. He was her only great-grandchild and so honored to be attending her funeral, yet so sad and confused about the mysteries of life and death.
The beauty of death is that all those who loved the one in passing gather to celebrate their life. The sadness is that we often overlook the opportunities to do so while we are all still living. How my grandmother would have loved to see us sharing, crying and laughing together. How she would have marveled to see all of her grandchildren in one room, most of them adults now, as the two younger ones seek sand rubies in her backyard. How she would have loved to share with us all one last story as told through the language of food. How she is missed. How she is loved. How I hope she knows.
I was fortunate enough to inherit my grandmother's KichenAid mixer. It sits now in my kitchen as a treasured reminder of my roots, the love that emanates through our family, the courage that is required to love and the weaving of life’s stories. Each time I use it, I hope I touch her spirit in some small way. I used her mixer in adapting this recipe and, in that, it carries the essence of her famous chocolate cake.
My grandmother’s recipe was neither free of gluten nor dairy, so I have made some adjustments, devising this to be more of a torte though not so reliant upon eggs for its body. Like a torte, it will fall shortly after removing it from the oven. The figs, something my grandmother grew in her backyard for years, lend a gentle sweet flavor and supple moisture to this dessert, offering a lovely compliment to the dark chocolate and lavender notes. The flavors meld even more beautifully a day following its preparation.
I am thankful for my grandmother, her stories and her recipes. We all have stories. We all have traditions. My hope is that in replicating these recipes, I reawaken the desire within each of us to share our stories with the others in life needing to hear them, and in so doing, arouse the epicurean soul.
Chocolate-Lavender & Fig Torte ~ Gluten-free, Dairy-free
1/2 c. organic free trade and gluten-free cocoa powder (Dagoba)
1/3 c. hot water + 4 T. more
12 dried organic figs, gluten-free
1 c. organic hemp or almond milk + 1 T. lemon juice
¼ c. organic coconut oil
1 ¼ c. organic free-trade sugar
2 organic free-range eggs
2 t. vanilla
1 t. baking soda
½ t. baking powder
1 ¼ t. xanthan gum, certified gluten-free
¼ t. sea salt
1 c. sweet sorghum flour, certified gluten-free
¼ c. organic flax meal, certified gluten-free
¼ c. tapioca flour, certified gluten-free
¼ c brown rice flour, certified gluten-free
¼ c. coconut flour, certified gluten-free
1/3 c. oat flour, certified gluten-free
2 T dried organic lavender flowers, crushed with stems removed
Preheat oven to 425 degrees.
In a small bowl, combine 1/3 c. hot water and the cocoa powder mixing with a spoon to form a smooth paste. Set aside.
Place the figs and 4 T. hot water in a food processor and puree until smooth.
Now cream together the coconut oil, sugar, eggs and vanilla in a large bowl using either a hand-held or upright mixer. Add the cocoa paste and milk to the creamed mixture and mix well. Merge the fig paste into the larger bowl of ingredients. Using medium-low speed, continue to blend the synthesis until it is smooth-textured.
In a separate and medium-sized mixing bowl, combine the dry ingredients, stirring to ensure uniform distribution. Add this combination to the wet ingredients in the larger bowl. Mix on medium-low speed until you attain a creamy amalgamation. Gluten-free batters, tend to be slightly thicker in consistency than traditional batters. Extend the batter into a 9x3” cake pan (or two smaller rounds, if you prefer) and bake on upper rack of oven for 30 minutes.
Allow the cake(s) to cool before icing.
Dairy-free Dark Chocolate Icing
2.5 oz. organic gluten-free baking chocolate*
½ to ¾ c. organic fair-trade sugar (to taste)
2 T. organic coconut oil
6 T. organic almond or hemp milk
*If you use unsweetened baking chocolate, you will need to increase the sugar a bit as meets your preference.
Combine ingredients in a small saucepan on medium heat and stir. Once the chocolate fully melts, cook for one minute or long enough to allow the sugar to fully liquefy. Remove the pan from the heat and stir the icing continuously. Add in the vanilla and continue to stir until the glaze just begins to loose the glossy sheen. You do not want it to be too thick; it is quite rich and will over-power the torte. A stand-up or hand mixer may replace this manual step, but you must be attentive as not to over beat the icing.
Glaze over cake when it is adequately cooled. Top with edible flowers and serve.
Bon appétit!
©2010 Taylor Donovan
source: taylorstable.com
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