Happy Valentine’s Day to all of you!
There is always a reason to celebrate, and I come up with new reasons almost daily. But there is something significant about universally dedicating a special day to celebrate LOVE. Taking the commercialism out of it, why not spend the day thinking of, loving, and appreciating all the people, animals and plants, that are surrounding and lovingly affecting our lives? And let’s not forget the greatest love of all; give yourself a little bit of extra love and attention today.
Fit for any special occasion, this delectable gluten free cake can be made for two or five or ten… For this special Valentines Day, I decided to make mini cakes, each cake just big enough for two to share. The recipe makes one 7 inch 4-layer cake or five 3 inch 4-layer cakes.
chocolate butterscotch mousse cake with coconut thins
The coconut thins will start out crispy but will soften when assembled, creating a cake with crispy edges and a soft, cuttable center.
4 tablespoons butter
6 tablespoons coconut palm sugar
¾ cup unsweetened coconut flakes
1 large egg
1 tablespoon potato starch
1 teaspoon baking powder
Put butter and palm sugar in a small pot and let melt together while stirring.
Transfer mixture into a bowl and stir in coconut flakes.
Beat in the egg with a fork and add potato starch mixed with baking powder.
Set aside to swell for 10 minutes.
Use a plate or a glass to mark rounds on baking paper (four 7 inch rounds for one cake, or 20 3 inch rounds for five small cakes). Turn the paper upside down and divide the batter equally into the center of each round. With a small spatula, spread the batter evenly almost all the way to the edge, leaving only about ¼ inch for spreading during baking.
7 inch rounds bake at 275F/135C for 8-12 minutes.
3 inch rounds bake at 300F/150C for 6-9 minutes.
Keep close watch at the end as they are done when lightly bronzed but burn easily.
Set aside to cool.
8 oz dark chocolate
1 cup heavy whipping cream
Chop the chocolate.
Heat whipping cream until almost boiling.
Turn the heat off and add the chocolate. Let sit for a few minutes, then stir until the chocolate is completely melted.
Refrigerate until cold but still soft.
Beat with an electric mixer until light and fluffy. It usually takes 5-10 minutes.
Refrigerate until ready to use.
butterscotch mousse and caramel topping
½ cup butter (1 stick)
1 cup coconut palm sugar
4 tablespoon + 1 cup heavy whipping cream
Melt butter, palm sugar and 4 tablespoons cream in a small pot. Bring to a boil and keep boiling at low heat for 10 minutes. Stir occasionally. Refrigerate until completely cold.
Set aside ¼ cup of the caramel sauce for topping,
Mix remaining caramel sauce with remaining cream and whip until medium peaks form.
Refrigerate until ready to use.
Put the first layer of coconut thin on a cake plate and pipe or spread half of the chocolate mousse on top. Continue with another layer of coconut thin topped with butterscotch mousse. Repeat twice, ending with butterscotch mousse on top.
The remaining caramel sauce you set aside earlier should be thick but pourable. If it is too thick, dilute it with some cream or milk. Swirl caramel sauce over the cake and let some of it drip down the sides.
Finish off with some chocolate shavings.
Cake Stand from Donna Hay.
Photography by Philip Blankenship.