The Little Death
when, for just a moment,
such intense pleasure is experienced,
that we leave the body,
and we are free...
Like teeth plunging into flesh,
these ominous towers of bloodlust
will fill you with ecstatic moans.
Darkness never tasted so good...
Deeply rich, moist cake, with a wicked dark chocolate ganache, bathed in a light pomegranate syrup, adding a blood red note of wine and fruit to the dish.
Boredom has been sacrificed. Bloodied and drained. Now our souls take flight...
For the Cake
- 1.5 C unsweetened almond milk
- 3/4 C pure maple syrup
- 1/3 C coconut oil
- 1/4 C raw organic coconut sugar
- 2 Tbsp organic vanilla extract
- 1.5 tsp unfiltered apple cider vinegar
- 1.5 C gluten free baking flour
- 1/4 C raw unsweetened cacao powder
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- Big pinch of Celtic salt
For the Ganache
- 4 C organic organic dark chocolate, broken into pieces (about 1 bar)
- 1 C unsweetened almond milk
- 1/2 C pure maple syrup
For The "Blood"
- 4 C pomegranate juice, unsweetened
- 1/4 C fresh lemon juice
- 1/2 C coconut nectar
Makes 4 Castles, easily shared. You can double the recipe if needed.
Do the bloodletting first: Pour pomegranate juice into a saucepan, adding the fresh lemon juice and coconut nectar. Bring it to a boil on a medium, flame, then simmer, stirring, for about 40 minutes. Allow it to cool.
Preheat your oven to 325F. Coat 2 muffin tins with olive oil, so you have 12 prepared molds.
Now make the cakes. In a large bowl, whisk together all the dry ingredients, and set aside. In another bowl, whisk all the wet ingredients together, except for the coconut oil. Heat the oil in a saucepan on a very low flame until melted, then quickly whisk it into the wet ingredients. Now pour wet into dry, combine very well-and be quick, so the oil doesn't harden-then ladle into baking cups.
Place pans side by side on the middle rack, and bake about 15 minutes, or until a butterknife comes out clean (who the hell has toothpicks lying around, anyway?)
While they're baking, make the ganache.
Pour almond milk into a saucepan, add the maple syrup, and break in the chocolate pieces. Stir on a medium flame until the chocolate is melted. Let it cool somewhat.
When the cakes are out, and cooled a bit, carefully slice the rounded tops off, so you have a flat surface. (They make outrageously delish tea nibbles, so keep them in a container somewhere.)
Now "ice" each flattened cake top with a butter knife, making it as thick or thin as you like. Stack three cakes on top of one another to form a tower. Plate them on something gorgeous.
When you're ready to serve, spoon the Blood over each Castle, and sink your teeth in. The cakes are so incredible...super chocolatey, moist, fluffy...with the bitter ganache and the sweetness of the syrup, each bite is sinfully rich. If you have a sugar issue, you can certainly swap the coconut sugar and maple syrup for stevia, but if you can enjoy just a little, it's so deliriously good just as is. Maple syrup entwined with chocolate somehow just deepens the flavor, adding a richness that can't really be replaced. The cake recipe, of course, can be used again as a cupcake batter, while the pom syrup also drizzles beautifully on savory dishes.
Enjoy, my little vampire Darlings,
Got a hot date with a Carpathian fella...