Ingredients
2 1/2 unsweetened chocolate ghirardellis chocolate bars and 1 tablespoon unsweetened cocoa powder or 6 tablespoons unsweetened cocoa powder
19 ounce garbanzo beans, rinsed and drained (one can or make your own)
5 eggs
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup white sugar or 3/4 cup erythritol plus 1/2 teaspoon pure stevia extract OR 1/4-1/3 cup honey plus 1 teaspoon stevia OR 1 cup Splenda
1/2 teaspoon baking powder
1 tablespoon confectioners’ sugar for dusting
1 tablespoon water (omit if using honey)
1 tablespoon pure vanilla extract
1 Preheat the oven to 350 degrees F (175 degrees C). Put coconut oil and sprinkle cocoa in a 9 inch round cake pan.
2 melt the chocolate in a double boiler. (fill one large pot with water, put the chocolate in a smaller pot and float on top if you don’t have a double boiler)
2 Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sweetener, butter, and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
3 Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.
Rich Chocolate Frosting
1/2 cup shortening or butter
pinch salt
1/4 cup plus 1 tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered
5-6 tablespoons unsweetened cocoa powder
6 tablespoons rice milk
1 1/2 teaspoon vanilla extract
Good-tasting pure stevia extract, to taste
Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.
Date: Saturday, January 23, 2010
Location: San Francisco Conservatory of Music
Description:
sfSound performs György Ligeti’s stunning “Chamber Concerto” for 13 instruments alongside new short works written for sfSound by ten local composers. Coming from the many diverse bay area scenes, these musicians were commissioned to create new pieces for this concert inspired by and/or contrasting with Ligeti’s monumental disquisition on sound and texture.
In case you missed it
or would like to hear it again,
sfSound’s “small packages” concert from last week is up on sfSoundRadio.
Yes it is true, Infinity has been fixed, sort of! http://swezlex.com/infinity
The new server doesn’t work the same as netsourcehosting, the Texas web host which disappeared without a trace one day taking all my data with it. But I rewrote the infinity script with php instead of cgi, now it works similar but not really as good as before when it was trawling all the pages. I had path problems with php and images, only absolute path images would show, so I got lazy and wrote different way. I still need to mess with the audio so its continuous. As a whole, I don’t like it as much as before but it still fits the premise of INFINITY!!!
