Month: March 2019

Veggie Sweet Potato Burrito

I love a good portable snack.

The first time I had a burrito proper was in San Francisco. My friends dragged me and my jetlag to The Mission, to the wonderful Puerto Alegre, where I did not understand the menu and ordered a cheese burrito. Which, for those not in the know, is basically a burrito with an actual block of melting cheese inside, topped with more melting cheese on the outside.

A veggie burrito with sweet potato wrapped in tin foil and cut in half with eyes stuck on them

It was great (though the one thing I never got over after that trip is the red mole chilaquiles I had a few mornings after), but I couldn’t really handle more than two bites (see also, the Chicago deep dish pizza debacle a few years prior to this). The doggy bag I took home that night could’ve easily lasted me the entire trip, were it not for my desire to Eat More Things.

A tin foil wrapped veggie sweet potato burrito with a face on it

This burrito is killer too, but it won’t require you to have a good long lay-down after. I found it in Lucky Peach’s Power Vegetables. It’s filling minus the lay-down, and perfect for road trips once you’ve figured out how to wrap it.

A veggie burrito with sweet potato wrapped in tin foil and cut in half with eyes stuck on them

Veggie Sweet Potato Burrito

Dorothy Porker
This sweet potato burrito inspired by Lucky Peach presents Power Vegetables is the perfect portable snack (even from the kitchen to the sofa).
Prep Time 20 mins
Cook Time 30 mins
Course Dinner, Lunch
Cuisine American, Mexican, Texmex, Vegan, Vegetarian
Servings 2

Equipment

  • Oven
  • Baking sheet
  • Parchment
  • Bowl
  • Frying pan or skillet, optional
  • Tinfoil, optional

Ingredients
  

For the sweet potato

  • 1 large sweet potato peeled and cubed (2x2 inches/ 5x5mm)
  • 1 T - 15 ml neutral oil I use sunflower, just avoid olive oil for this
  • 1/2 t - 2.5 gr cumin powder
  • 1/2 t - 2.5 gr ground coriander
  • 1/2 t - 2.5 gr chili powder
  • pinch salt
  • pinch pepper

For the pico de gallo

  • 3 large tomatoes de-seeded and finely chopped
  • 1 small shallot finely chopped, rinsed in cold water post-chop
  • juice of 1 lime
  • 1 bunch coriander finely chopped, stems included

To construct the burrito

  • 2 large tortilla skins of choice, I prefer corn tortillas
  • 1 c - 250 gr cooked rice
  • 2 T - 30 gr sour cream optional
  • 1/2 c - 125 gr shredded cheese optional
  • 1/2 c - 125 gr kidney beans rinsed, black beans also work
  • 1/2 avocado thinly sliced or cubed, optional
  • 5-10 pickled jalapeno slices more or less to taste

Instructions
 

To make the sweet potato

  • Preheat your oven at 200° C/ 400° F and line a baking sheet with parchment.
  • Mix your cubed sweet potato with the oil and spices. Spread onto the parchment paper in a single layer. Bake for 30 minutes, giving them a toss at the halfway mark.

Make your pico de gallo

  • Mix together the chopped tomatoes, shallot, coriander and lime juice in a bowl. That's it. That's the recipe.

Assemble your burrito

  • Preheat a dry frying pan over a high heat. Briefly heat the tortilla skins in the pan on both sides, until they get a little color on them. Be sure not to overheat them as they will dry out and break when bending.
  • Place your tortilla skins on a flat surface. Be sure to have a large square of tinfoil at the ready next to your tortilla skins.
  • Create a layer of rice in the center of each of your tortilla skins, then a layer of beans, sweet potato cubes, avocado, pico de gallo and finally, if using, jalapenos, cheese and sour cream.
  • Fold in the two narrowest opposing sides and fold the widest side over the top of these opposing sides and the contents of your burrito.
  • Give it a little tug and tuck to really tighten up your filling and roll up your burrito tightly before wrapping it into the tinfoil. Using the tinfoil to get the tightest wrap possible.
  • If these words make no sense to you try this nifty little burrito wrapping video. Keep in mind with practice, it can be done!

Notes

Lucky Peach also ads salsa verde to his burritos, as it's quite hard to come by tomatillos here and there's already so much flavor going on they can easily do without.
Same goes for the cheese and sour cream, or almost any of the other ingredients mentioned. Though you wouldn't want to end up with an empty tortilla skin.
If you don't like eating the same things 2 days in a row and want to make the most of a sweet potato, you could make my sweet potato fries one day and tuck them inside this burrito the next.
This burrito will keep overnight in the fridge to be taken on a road trip the next day and make for a perfect lunch. I don't think it'll keep much longer, but I won't blame you for trying.
Keyword burrito, easy vegan, easy vegetarian, Mexican food, sweet potato, tex mex, travel food

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Oven Baked Sweet Potato Fries

I love sweet potato fries. I often have them for dinner with a rando avocado dip of avocado smushed together with whatever else I have laying around. Usually coriander and lime, often some kind of spice, maybe some garlic.

Oven baked sweet potato fries composed inside a small wooden log with a Playmobil fireman and a bush of avocado dip

That’s really all I’ve got to say about them. So on to the recipe.

Oven baked sweet potato fries composed inside a small wooden log

Foolproof Oven Baked Sweet Potato Fries

Dorothy Porker
Spicy, crispy full proof sweet potato fries from the oven that work every time (if you're patient).
Prep Time 10 mins
Cook Time 35 mins
Course Side dish
Cuisine Vegan, Vegetarian
Servings 2

Equipment

  • Oven
  • Baking sheet
  • Parchment
  • Large bowl
  • Small bowl
  • Tea towel

Ingredients
  

  • 2 large sweet potatoes
  • 2 T - 30 gr corn starch
  • 1 t - 5 gr cumin
  • 1/2 t - 2.5 gr chili
  • 1 t - 5 gr paprika smoked if you've got it
  • 1/2 t - 2.5 gr garlic powder
  • 2 T - 30 ml vegetable oil I use sunflower - avoid olive oil
  • pinch salt SET ASIDE

Instructions
 

  • Pre-heat an oven to 225°C/ 435°F and line a baking sheet with parchment paper.
  • Wash the sweet potatoes and cut it into 50x50 mm - 2"x2" fries. The more evenly you cut them, the more even they will cook. So try and be tidy (or not).
  • I like to leave the skin on because I'm lazy and I like the added texture but feel free to add extra work if that's your thing and peel your potato before you cut it into fries.
  • Place the fries into a bowl of cold water and let them sit there while you mix your spices.
  • Mix the spices with the cornstarch. DO NOT ADD THE SALT.
  • Strain and towel dry the fries.
  • Place the dried fries back into the (dried) bowl, slowly drizzle with roughly 2 T - 30 ml of oil and mix together so all the fries are coated evenly. You may not need all of the oil.
  • Sprinkle your fries with a thin layer of the cornstarch/ spice mix, making sure the fries get evenly coated.
  • Place the fries on your baking sheet in a single layer. Make sure none of the fries are touching. Make sure your fries have breathing room or they won't crisp up.
  • Bake your fries in the oven for 30-45 minutes. Turn the fries every 10-15 minutes until they are crisp (or crisp enough, because well really now...). Remove smaller fries if they're done cooking sooner and have a little pre-nibble if you want.
  • Season your fries with salt before serving.

Notes

Times and temps may vary, depending on your oven. You'll have to test what works best for you.
Keyword fries, full proof recipes, oven baked, side dish, side dishes, sides, sweet potato

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Rendang Bitterballen

I’ve considered making rendang bitterballen for years. Bitterballen are a Dutch deep fried snack, and are basically nothing more than a small round croquette (or ‘kroket’, as we would call them).

If the British invented tapas

Over here we have deep fried snacks like croquettes on-the-go. Bitterballen are basically a smaller version of those and used as a party or bar snack. Think of what would happen if British people had invented tapas and you’ll get the idea.

Personally I think our little portable deep fried snacks are one of the best things we’ve got going for us here, food wise, but a lot of this stuff is made with mystery meat (guess who was at the center of the horsemeat scandal…) so it’s kind of best left alone. Unless you’re drunk or sad and are on a trainstation and in dire need of a snack of course.

Anyway… Dutch people are always trying to make new versions of krokets and often they’re kinda yikes. Especially when it involves recipes from the former colonies, like Indonesia. So when Mora, the main purveyor of frozen deep fried snacks for home use, released their new rendang kroket, I had to make good on my dreams of a rendang bitterbal.

Rendang bitterbal experiment success!

Turns out: I was right. The broth from slow cooker rendang is amazing and rich. Using it to turn into a rich creamy ragout and then deep frying it is a magical wonderful thing. I may never have rendang ‘the old fashioned way’ again.

Keep in mind that you’ll need at least 2 days to put this together.

I used Koken Met Kennis’ beef kroket (Dutch) recipe as a foundation for my recipe. Their insights into how to make a good kroket turned out to be invaluable.

For my first run I had these with Donna Hay’s key lime mayo, which is a mixture of lime zest, key lime leaves and Japanese mayo. I thought the acidity worked quite well with the richness of the rendang bitterbals. But I’m still looking for the perfect dip. Hit me up in the comments if you have an idea. 🙂

A cube built out of bitterballen on a bright yellow background.

Homemade rendang bitterballen

Dorothy Porker
If these rendang bitterballen are the only thing I've contributed to life on earth that's fine by me.
Prep Time 1 hr
Cook Time 8 hrs 30 mins
Course Party snack, Snack
Cuisine Dutch, Fusion, Indonesian
Servings 20 - 25 bitterballen

Equipment

  • Slowcooker
  • Sieve
  • Saucepan
  • Wooden spoon
  • Whisk
  • Plates x 3
  • Deep fat fryer
  • Oven tray
  • Foil for covering the tray

Ingredients
  

For the rendang broth

  • 18 oz - 500 gr blade or pot roast beef cut into bite sized chunks
  • 2 large onions roughly chopped
  • 2 stems lemon grass bruised and tied into a knot
  • 4 makrut lime leaves crushed and bruised - you can find this in Asian super markets, usually in the freezer
  • 2 Indonesian bay leaves fresh or dried from an Asian supermarket
  • 1" - 1.5 cm galengal
  • 2 T - 30 gr sambal ulek or 2 finely chopped red chilies
  • 3/4 c - 200 ml coconut milk
  • 3/4 c - 200 ml water

For the bitterballen

  • 1.7 oz - 50 gr butter
  • 1.7 oz - 50 gr plain flour
  • 3 sheets gelatin soaked in water
  • 2 large eggs whisked for at least 2 minutes
  • 1.7 oz - 50 gr plain flour
  • 2.6 oz - 75 gr breadcrumbs
  • oil for deep fat frying

Instructions
 

Step 1: Make rendang broth

  • Basically chuck everything all the ingredients for the rendang broth in your slow cooker and cook on low for 8 hours. I am sure shorter and on high would work equally well, but I never do anything fast in my slow cooker. It seems to defeat the purpose.
  • Remove the meat from the broth, reserving the liquids and cut the meat into smaller pieces.
  • Strain the liquid through a sieve so all the onion, herbs and spices are removed. You should be left with exactly 1 3/4 c - 400 ml of the broth, if you have less you should be fine diluting it with water until you land this amount no problem.

Step 2: Make the ragout

  • Get a heavy based saucepan and melt 1.7 oz - 50 gr of butter on a medium low heat before stirring in 1.7 oz/ 50 gr of flour to start your roux.
  • Once the roux starts letting go of the bottom of the pan, after 2-3 minutes or so, add half of the broth. Stir continuously until the sauce starts to thicken. Now add the remainder of the broth and keep stirring to get rid of any lumps.
  • Bring to the boil briefly before adding squeezing out 3 gelatine sheets and adding them in. Stir again until well-combined.
  • Finally add the meat and stir again until the mixture is well-combined and has come to the boil. I like to use a whisk for this so the meat tears and is scattered in threads and lumps throughout the ragout.
  • Move the ragout to an oven tray and leave to cool for 30 minutes at room temperature before covering and moving it to your fridge to cool completely for at least 2 hours or overnight.

Step 3: Make the balls

  • Divide and roll the ragout into roughly 20-25 medium sized balls. If you want to be precise about it: they should be about 1.2" / 3 cm's in diameter and roughly 0.7 oz/ 20 grams in weight. Use cold water to prevent them from sticking to your hand too much and to create a smoother outer surface.
  • Now set up your bread crumbing station. Coat your balls in the following order: Flour-> Egg-> Breadcrumbs-> Egg-> Breadcrumbs.
  • Once you've rolled and breadcrumbed all your balls, move them back to your fridge for at least 2 hours to firm up. If you're not going to eat them all you can freeze some for later. If you do freeze them make sure they don't touch so they don't get stuck together, this will prevent a lot of heartbreak later.
  • You're ready to fry!
  • Heat your deep fat fryer to 360° F/ 180° C and, depending on the size of your fryer and your balls, fry your bitterbals in groups of 3 to 5 until they are golden and crisp, 3-5 minutes or so. Serve hot with mayo or sambal manis.

Notes

I don't have an air fryer myself, so I don't know if you can make these in an air fryer. From what I've read, anything self-battered or bread crumbed doesn't fare well in air fryers so I have to recommend against trying this. But you do you, live dangerously and try, and let me know how that worked out, if it did.
Once breaded you can freeze any rendang bitterballen you don't plan eating straight away for up to 3 months. Fry them for 5-7 minutes to avoid a nasty frozen core. 
Keyword bitterballen, dutch recipe, Indonesian food, Indonesian recipe, rendang

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Grandpa’s Beef Rendang Padang

Rendang Padang is one of my favorite dishes in the world. I have never encountered other people adding new potatoes to their rendang, but that’s how my Sumatran grandfather made it and I cannot veer from tradition in this.

Not only that. It just works really well: the potatoes soak up the flavor of the rendang as it simmers. And the more rendang flavored things I can eat the better. So there.

Rendang padang from the slow cooker

I used to make this on the stove top, stirring my ass off during the final hour to get the rendang to the right level of dryness without burning. These days I make it in a slow cooker and dry it out in a wok. Slow cooking really helps hold the beef together, softening the meat while inserting maximum flavor.

The meat comes out succulent and flavorful but just bite. I tend to make doubles so I can freeze it in portions and always have some at the ready or turn it into rendang bitterballen.

What do I eat with beef rendang padang?

Traditionally rendang padang is generally not part of the rice table, but is eaten on its own with some plain white rice and used for ceremonies. I serve this as part of a rice table sometimes anyway, just because it’s my favorite Indonesian dish and when people want Indonesian or Dutch-Indonesian food from me they tend to want a rice table.

A blade of pot roast beef with a fresh root of galengal posed next to it and a red chili pepper and lemon grass stems posed behind it, alongside a can of Nutco coconutmilk topped by a sweet onion on a marble backdrop.

Opa Bob's Beef Redang Padang Recipe

Dorothy Porker
My Sumatran grandfather's recipe adjusted to make life a little easier for people with a slow cooker, stove top recipe also included
Prep Time 15 mins
Cook Time 4 hrs
Slow cooker 8 hrs
Course Bijgerecht, Dinner, Main course
Cuisine Indonesian
Servings 4

Equipment

  • Slow cooker AND
  • Wok OR
  • Dutch oven or other heavy pot

Ingredients
  

  • 1 oz - 500 gr blade or pot roast beef cut into bite sized chunks
  • 2 large onions roughly chopped
  • 2 stems lemon grass tied into a knot
  • 4 makrut lime leaves crushed and bruised - you can find these in Asian super markets, usually in the freezer
  • 2 Indonesian bay leaves fresh or dried from an Asian supermarket
  • 2" - 4 cm galengal
  • 2 T - 30 gr sambal ulek or 2 finely chopped red chilies
  • 3/4 c - 200 ml coconut milk
  • 3/4 c - 200 ml water
  • 5 oz - 150 gr new potatoes optional

Instructions
 

To make rendang padang in a slowcooker

  • Basically chuck everything all the ingredients in your slow cooker and cook on low for 8 hours. I am sure shorter and on high would work equally well, but I never do anything fast in my slow cooker. It seems to defeat the purpose.
  • Once you've finished slow cooking, transfer your rendang to a wok on a high heat and stir gently until almost all of the liquids have evaporated and the meat is coated in a thin layer of caramelized sauce. This can take anywhere from 30 mins to 1 hour.

To make rendang padang in a Dutch oven

  • Chuck all the ingredients, except the new potatoes, in a Dutch oven or other heavy based pot and bring to a boil.
  • Lower the heat as low as your stove will go and leave to simmer for 2 hours with a tiny corner of the lid propped open with a wooden spoon.
  • Add 5 oz - 150 gr of new potatoes, skin on and leave to simmer for another hour.
  • During the 4th and final hour your rendang should start to dry. Remove the lid, stay close and stir often but gently, to keep the meat intact. You're looking more for a folding than a stirring motion. The rendang is ready when almost all of the liquids have evaporated, the meat is coated in a thin layer of caramelized sauce and the oil starts to separate from the rest of the dish.

Notes

If you want to make rendang bitterballen, run the liquid through a sieve after step 1 of the slow cooking process or slow cook your rendang with the lid closed on the stove top for 3 hours before straining the liquid. 
Rendang will keep in a closed container in the fridge for 3 days or in the freezer for 3 months. To reheat, bring to room temperature before frying it up in a dry frying pan until all the meat is heated through.
Keyword Asian food, asian recipes, Indonesian food, Indonesian recipe, rendang, slow cooked, slow cooker

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Kothmiratil Macchi – Indian Fried Fish

The first book I got in the awesome Phaidon range of national classics was India Cookbook by Pushpesh Pant. I thought I’d try and get to know the Indian kitchen better. But it’s so vast and diverse, and the book offers so many recipes that I’ve had a hard time figuring out where to begin.

Except for this one recipe.

Raw anchovies with the ingredients for kothmiratil macchi

Kothmiratil macchi

It’s called kothmiratil macchi, a coastal dish that’s prepared with herring or whitebait in the book. I’ve had a love affair with small fried fish ever since my first trip to Spain at 19. So I just had to make this. I’ve since made it over and over again.

Anchovies dissected from whole to kothmiratil macchi

Whitebait versus anchovies

It’s hard to find whitebait here (and since it’s baby fish it’s not very sustainable) so I generally use fresh anchovies for this. Please do check with your fish monger how they’ve been caught, because this will affect how sustainable they are.

A plate of kothmiratil macchi, Indian coriander fried fish

Because they’re slightly too big to get a good crisp on the heads and innards before the cilantro and other spices turn bitter I prefer cleaning them myself. The more you get the more work this is, but in my opinion the fiddle is totally worth the hassle.

What do you have with Indian coriander fried fish?

These are so good I tend to have them with just some plain rice and slices of cucumber and nothing else.

Sometimes I’ll get a little disrespectful and have them with tzatziki. The freshness meshes really well with the fried fish. To make it less disrespectful I reckon a cucumber raita would also work and be more appropriate.

A plate of kothmiratil macchi, Indian coriander fried fish

Kothmiratil Macchi - Indian coriander fried fish

Dorothy Porker
These salty, earthy, umami-loaded fried anchovies are the tiny flavor bombs you deserve after the work you've put in to make them.
Prep Time 45 mins
Cook Time 15 mins
Course Dinner, Lunch, Main course, Party snack, Side dish, Snack
Cuisine Indian
Servings 2

Equipment

  • Sharp knife
  • Food processor
  • Large skillet or frying pan
  • Paper towels

Ingredients
  

  • 15 oz - 500 gr whitebait or anchovies
  • 1 t - 5 gr ground turmeric
  • 1 t - 5 ml lime juice
  • 1 t - 5 gr sugar
  • 1 t - 5 ml water
  • big bunch coriander coarsely chopped
  • 2-4 green bird's eye chilies seeds and white pith removed
  • 1" - 2 cm piece of ginger peeled and roughly chopped
  • 4 cloves garlic smashed and peeled
  • 5 oz - 150 gr rice flour
  • sunflower oil for shallow frying
  • salt
  • 2 limes cut into wedges

Instructions
 

  • Clean the fish. You can do this by gently twisting the head right behind the gills and then pulling gently up and back, before pushing the innards out with your thumb and gently pulling out the spine, as shown in the video below.
  • Once the fish is cleaned, use a sharp knife to score the fish ever so gently on both sides.
  • Mix together 1 t - 5 gr of turmeric, 1 t - 5 gr of sugar, 1 t - 5 gr of lime juice and 1 t - 5 gr of water to make a paste. Gently rub the paste into the fish and refrigerate for 15 minutes. Note: if you exceed this time the lime will cook the fish.
  • In the meantime, make a spice paste by mixing together a bunch of coriander, 4 green bird's eye chilies, 1" - 2 cm's of peeled ginger and 4 garlic cloves in a food processor. You can add a few tablespoons of water to get it to smooth out a little further.
  • Spread the coriander-paste evenly over the fish and let sit for another 15 minutes.
  • Preheat your oil for shallow-frying in a large skillet or frying pan.
  • Gently coat the fish in rice flour and fry in batches until crisp. Depending on the size of your fish this should take 5-10 minutes per batch. Drain on paper towels and finish off with a nice helping of salt. Serve with lime wedges for added oomph.

Notes

Once fried this fish will keep for 1 day in the fridge and can be reheated in a hot oven at roughly 350° F/ 175° C in 10-15 minutes.
Keyword anchovies, cookbook recipe, fish, indian recipe, pushpesh pant, seafood, white bait

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Super Easy Vegan Chocolate Tea Cake

I’m not vegan but in the Netherlands it’s common to bring a sweet treat with you for your coworkers on your birthday and I like my treats to be inclusive, so I’m always on the hunt for vegan sweets.

I found this recipe for a super quick and easy vegan chocolate cake on Smitten Kitchen. She makes it with coffee but as I can’t handle caffeine I made mine with a spicy chocolate tea from Simon Lévelt.

The cake is super moist and chocolaty with a little hint of spice and will gone in no time, whether you share it or not.

A Playmobil astronaut figure on a moon like landscape of a chocolate cake

Vegan Chocolate Tea Cake

Dorothy Porker
This vegan chocolate tea cake by Smitten Kitchen is moist, delicious and disturbingly easy to make. She makes her with coffee, I make mine with tea.
Prep Time 15 mins
Cook Time 35 mins
Cooling time 2 hrs
Course Birthdays, Dessert, Party snack, Sweets
Cuisine American
Servings 10 pieces

Equipment

  • Oven
  • Round cake tin ⌀ 9.5"/ 24 cm
  • Parchment
  • Bowl
  • Whisk
  • Skewer, for testing
  • Wire rack
  • Microwave proof bowl
  • Microwave
  • Spatula or spoon

Ingredients
  

For the cake

  • 1 1/2 c - 180 gr all-purpose flour
  • 3/4 c - 95 gr unsweetened cocoa any variety, sifted if lumpy
  • 1 1/2 t - 7.5 gr baking soda
  • 1/2 t - 2.5 gr salt
  • 3/4 c - 95 gr sugar
  • 3/4 c - 95 gr dark brown sugar
  • 1/2 c - 120 ml olive oil
  • 1 1/2 c - 360 ml tea of choice, coffee or water also work
  • 1 T - 15 ml cider vinegar

For the glaze, optional but it makes all the difference

  • 3/4 c - 95 gr dark chocolate vegan chocolate is 70% cocoa content or more
  • 2 T - 30 gr cocoa powder
  • 3 T - 45 ml olive oil
  • 1 T - 15 ml corn syrup for shine, optional
  • pinch Maldon salt or similar, for finishing

Instructions
 

Make the cake

  • Preheat your oven to 175° C/ 350° F. Line the bottom of a round ⌀ 9.5"/ 24 cm cake tin with parchment and lightly coat the sides with olive oil.
  • Mix together 1 1/2 c - 180 gr flour, 3/4 c - 95 gr cocoa, 1 1/2 t - 7.5 gr baking soda, 1/2 t - 2.5 gr salt and 3/4 c - 95 gr sugar in a bowl. Once combined add 3/4 c - 95 gr dark brown sugar and 1/2 c - 120 ml of olive oil and mix further.
  • Add 1 1/2 c - 360 ml of tea and 1 T 15 ml vinegar and whisk until smooth.
  • Pour the batter into the cake tin and bake for 30-35 minutes. Use a skewer to test the center for doneness. The cake should be sticky but not wet.
  • Remove the cake from the oven and leave to cool and set for 10 minutes in the cake pan, before transferring it onto a wire rack to cool completely. This should take 2 hours or so.

Once the cake is cooled, make the glaze

  • To make the glaze, mix together 3/4 c - 95 gr of chopped chocolate, 2 T - 30 gr of cocoa powder, 3 T - 45 ml of olive oil and 1 T - 15 ml of corn syrup in a microwave proof dish and microwave at brief bursts, mixing it as you go along, until smooth.
  • Pour the glaze over your cooled cake, using a spatula or the back of a spoon to spread it out evenly and let it drizzle over the sides. Finish it off by sprinkling the cake with coarse sea salt to taste.
  • The glaze is nicest when you let it harden overnight, but you can also eat it straight away. No one's stopping you.

Notes

70% cocoa content and higher chocolates tend to be vegan, but not all of them are. If you are baking this for the vegan in your life be sure to check the ingredients of whichever chocolate you end up buying.
This cake will keep for up to 5 days in an airtight container in the fridge. Be sure to let it get back up to room temperature before digging in for optimum flavor.
Keyword american cakes, chocolate, chocolate tea cake, smitten kitchen, tea cake, vegan, vegan bakes, vegan cake

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