Wednesday, January 19, 2005
Nancy came home with this small, volcano shaped bundt pan the other day and said it was for baking Monkey Bread. Well, here's an alternative use for those who want a portion for 2 of serious dessert, it's volcanic and vegan.
1/2 boxed cake mix (Pillsbury white cake)
1/3 Cup Nestle unsweetened cocoa powder
1/3 Cup water
1/3 Cup vegetable oil
2 tsp baking soda
1/2 Cup vegan chocolate chips
1/2 Cup fresh pitted cherries, sliced
1/4 Cup light brown sugar
1/4 Cup water
1 ounce Kirchwasser (cherry liquor, or your favored sweet aperitif)
2 Tbls soy spread
pinch sea salt
1/4 Cup Nestle cocoa powder
1/3 Cup turbinado (raw) sugar
1/3 Cup water
1 tsp vanilla extract
Combine cake mix, cocoa powder and baking soda in a bowl, add water, oil and whisk until smooth. Spoon mixture into pre-oiled "monkey bread" pan (mixture should fill half way, but not above center cone. Top with a layer of chocolate chips. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center may be removed clean. Cool the cake open side down on a rack for 1/2 hour.
Bring to a low boil the cherries and remaining filling mix until reduced by 1/2, set aside.
Prepare the chocolate glaze in a small sauce pan over low heat by adding all the ingredients and stirring until blended at a low simmer.
Turn the cake onto a plate cone side up, fill the hollow with cherries mix. Drizzle chocolate glaze over the cake and garnish the plate with fresh sliced cherries.
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