Kismet! I love it when it happens and things just fall together. That’s what’s what happened when I started planning a new recipe for Captain Jackson’s.
I recently joined a diet team challenge at my workout studio, and as fate would have it, our team captain gave us a wonderful health cooking goody bag that included a Low-Carb cookbook, almond meal/flour, coconut flour and a bag of pork rinds! Not sure what to do with the pork rinds, I turned my attention to the almond and coconut flours only to discover a recipe for Almond Coconut cake on the back of the flour packaging. This was perfect. Now to add some good healthy chocolate to it!
I enjoy discovering new ways to cook and bake with the American Heritage chocolate drink. It may not be the best in calorie count, however it does include cocoa flavornals that promotes good vascular function and strengthens mental health these are naturally found in high quality chocolate such American Heritage Chocolate and Mars Dove Bars as well as it being gluten free.
The next step was to figure out how to take an 18th century historic chocolate drink and change it into a semisweet chocolate that can be added to a recipe. Having made the American Heritage Chocolate Bark, I knew that I could microwave the powdered drink and it would melt into syrup.
*I measured out 1/2 cup of the American Heritage Chocolate Drink mix, added a tablespoon of coconut oil to give the syrup a little extra moisture put it a microwave safe bowl, I set the microwave timer for one minute, remove the bowl from the microwave the drink mix may look powdery, but once you start to sir it will all melt together. Set it aside to cool while I begin to make my cake.
Chocolate Almond Coconut Cake
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Preheat oven to 350°F. Grease and flour 9×13 sheet cake pan
*Semisweet chocolate mix (direction above)
1/2 cup American Heritage Chocolate Drink
1 tablespoon of coconut oil
¾ cup Butter, softened
1 cup Sugar
½ cup Milk
1 tsp Vanilla Extract
¼ tsp Almond Extract
1-½ cups Bob’s Red Mill Almond Meal/Flour
½ cup Bob’s Red Mill Organic Coconut Flour
2 tsp Baking Powder
¼ tsp Sea Salt
Mix butter and granulated sugar until light, creamy and fluffy. Add in eggs, one at a time, and beat after each addition until fully incorporated. Add milk, American Heritage Semisweet chocolate mix, extracts and mix until combined.
In a separate bowl, combine almond meal, coconut flour, baking powder and salt and stir with a fork. Add the flour mixture to the butter batter and beat for 3-5 minutes until creamy.
Scoop mixture into greased and flour cake pan and smooth tops with a spatula, bake until set and a toothpick inserted in the center comes out clean. Cool. Sprinkle a light coating of powdered sugar on top of the cake or whip cream and fruit
I have never used Almond Meal or Coconut Flour before and was surprised that the cake doesn’t rise as fully as when using all-purpose flour, but the taste with the American Heritage chocolate is absolutely sensational. The chocolate compliments coconut and almond very nicely. It’s magically moist and simply chocolicious!
To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at: http://old-north-church-gift-shop.myshopify.com/