Re:Why is Cocoa Illegal? (Repost)

[Guest guest]

Thanks Mara,

Now I want to get some cocoa butter.

Misty

> I make it as a cake, not cupcakes. And I double the recipe. The cake has to

cook longer than the cupcakes do - but don't overcook because it comes out a bit

dry. You can also bake the cake - refrigerate it and ice the next day - >

depending on your schedule.

>

> 4 egg yolks

> 1/2 cup of cocoa butter (4 ounces) - melted

> 2 teaspoons of vanilla or more if you like it

> honey to taste - starting with 1 heaping TB - and possibly going up a lot more

> pinch of sea or himalayan salt to taste

> optional spritz of lemon - can't decide if I like it or if it is weird. But

apparently it also helps the recipe emulsify.

> Beat yolks, preferably in a standing mixer for ease, until they are light

yellow, doubled in volume and thick. Add honey and vanilla and salt (and

optional lemon) and keep beating until everything is well incorporated and the

consistency is still thick.

> Then transfer the bowl to become the top of a double boiler and with the heat

on a middle low (not ridiculously low), keep whisking the eggs (don't leave them

alone for too long or the yolks will begin to cook and then turn lumpy - this

can happen in seconds at the wrong time so be careful). As the eggs slowly get

warmer - begin to add the cocoa butter to the yolks. Keep whisking.

> (I've melted the cocoa butter first and also left it solid and added that way,

but it seems to be quicker if it is added in melted. But either way works -

just use small pieces if you drop in solid bits.)

> Keep adding the cocoa and then taste to make sure you have enough honey added.

After a while, as you continue to whisk the yolk mixture, the consistency will

begin to change noticeably and will no longer have the appearance of raw yolks.

Keep on a bit longer, and then take off the heat.

> Then, take the bowl and set it into a bigger bowl of ice water so that the

mixture will begin to chill. You cannot put it on the cake when it is warm,

because it is too runny. Just let it chill for a while, You can then put the

mixture in the refrigerator to continue chilling. But keep the warm water from

the bottom of the double boiler handy unless you over chill it and cannot easily

spread it on the cake. (In which case, you simply need to let the mixture relax

a bit over the warm water - like a sauna, for icing!)

> The chilling part takes a while, so go off and do something else and stop

eating it straight from the bowl. You'll figure out when it is done - when you

can use a rubber spatula to spread it easily.

> Or, if you are more fancy, you can use an icing bag.

> Refrigerate it and let chill.

> The cake actually tastes best on the second day - not that I can resist eating

it right away, but for some reason the flavors marry really well by then and are

best from that point on.

> Mara

>

[Guest guest]

Mara,

Glad to hear you're on the upswing again. I know that if I have a relapse (and I know it's very possible) I have all the tools to help me heal--just like you are doing. I know you were on prednisone for a while. I, too, had to take it--for an ear issue , congestion from a virus. I have never taken it before and it did mess with my bowel, even for the short time I took it.

Thank you for this yummy looking frosting! "The chilling part takes a while, so go off and do something else and stop eating it straight from thebowl."----LOL--how did you know it might not make it on to the cupcakes?? I HAVE to make cupcakes to give me some semblance of portion control. If I eat more than 2 I know I have to stop. If I make a cake, I can justify just one more sliver....10 times!

Anyway-- I actually have been calorie counting for the last month, and have managed to lose a much needed 7.5 lbs. I still have more to go---I will actually try to calculate the calories in the cupcakes and then the frosting. I'll post it when I finally figure it out.

Terry