(NC)-Recognizing the difficulties many people at risk for severe, potentially fatal allergic reactions can face when preparing meals, renowned Canadian food writer Lucy Waverman has created a selection of easy-to-prepare recipes which omit some of the more common allergens, including peanuts, milk products, eggs and shellfish. The award-winning cookbook author, whose husband has a life-threatening peanut allergy, hopes to inspire other Canadians who have family or friends with severe allergies to prepare dishes that are traditionally considered off-limits because of the ingredients they contain. A dozen tantalizing recipes are now available at EpiPen.ca.
Lucy Waverman's Allergy-Friendly Chocolate Birthday Cake
For this ever-so satisfying chocolate cake use the best bittersweet chocolate you can find and read the ingredient list carefully to make sure it doesn't contain any milk solids. Nutritional information and more recipes can be found online at EpiPen.ca.
3/4 cup (175 mL) water
4 oz (125 g) bittersweet chocolate, finely chopped (about 2/3 cup / 150 mL)
1/2 cup (125 mL) vegetable oil
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) unsweetened cocoa powder, sifted
1 cup (250 mL) sugar
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) kosher salt
2 tbsp (25 mL) balsamic vinegar
Glaze:
4 oz (125 g) bittersweet chocolate, finely chopped (about 2/3 cup / 150 mL)
1/4 cup (50 mL) water
1 tsp (5 mL) corn syrup
Preheat the oven to 375 F (190 C).
Line the base of a 9-inch (23-cm) round spring form pan with parchment paper.
Place water and chocolate in a small heavy pot over medium-low heat and stir until chocolate is almost fully melted. Remove from heat and continue to stir until chocolate is melted and mixture is well combined. Stir in oil and vanilla and set aside.
Combine flour, cocoa, sugar, baking soda and salt in a bowl and stir with a fork until uniform. Add liquid mixture to dry ingredients and stir until well combined. Scrape batter into prepared pan.
Pour vinegar on top of batter and use a fork to incorporate it into the batter as quickly as possible. There will be pale swirls in the batter from the baking soda and vinegar reacting. Stir just until vinegar is evenly distributed. Bake for 35 to 40 minutes or until a cake tester comes out clean.
Let cake cool fully in pan, then run a knife around the edge to loosen it from the sides. Remove sides of pan, carefully invert cake onto a plate, remove bottom of pan and peel off parchment paper. Use another plate to turn cake right-side up.
Place cake on serving plate and make glaze. Place chocolate, water and corn syrup in a small heavy pot over medium-low heat and stir until chocolate is almost fully melted. Remove from heat and continue to stir until chocolate is melted and mixture is shiny. Allow to cool for 5 minutes or until it has thickened slightly, and then pour glaze evenly over top of cake. Serves 8 to 10.
- News Canada