Coconut Pistachio Macaroon Cake with Chocolate Ganache

IMG_2742This cake is wheat/gluten free and dairy free so it is perfect the perfect solution for many situations and occasions.  Your gluten free friends will love you, your jewish friends will tell you it’s the best Passover dessert ever and dairy-phobes will love the coconut cream infused chocolate ganache.

Originally from a recipe by Francois Payard, who some of you may remember was the genius behind the amazing coconut pineapple tart called Coco Mamie that I posted about a few months back.  I came to this recipe by way of Saveur Magazine when reading about the “best food blogs of the year” where I came upon 5 Second Rule and this recipe.  I really love how on this blog Cheryl Sternman , whose blog it is, has each recipe as a PDF at the bottom of each recipe so they can be easily downloaded and printed.  I gotta figure out if I can do that here.

Anyway, Cheryl went to culinary school and is a more precise baker than I.  It took me two tries to get this right, the first time I rushed thru it with cold eggs and not enough whipping and it turned out like a big, albeit delicious, pancake.

I hate recipes that involve having to measure everything, this recipe calls for 1/2″ of all the edges to be trimmed.  For good reason, but then it means you have to, you know, be able to cut a straight line.  In the end I just cut the short edges, but then today (after the fact) it occurred to me that this would be perfect made like a jelly roll and would solve the problem of all that extra ganache (which you don’t know about yet, but yeah you make this amazing chocolate ganache and have a fair amount left over.  Tastes great on thick toast that has been slathered with salted butter).  So tomorrow I will make this recipe again and see how it works as a jelly roll (one that required no measuring!)

In the mean time here is my rendition of the recipe to be made in what ever shape makes you happy 😉

Coconut Pistachio Macaroon Cake with Chocolate Ganache

Preheat the oven to 350 F

In the bowl of a food processor add: 1/3 cup of unsalted Pistachios.   Pulse until roughly chopped.  Add: 2 cups unsweetened shredded Coconut.  Pulse enough to break down the coconut, but not so much you make it a dust, you don’t want desiccated coconut, you want shredded coconut that is slightly broken down.

Place in a large bowl and mix in: 1/4 teaspoon of salt and 1/4 teaspoon ground Cardamom (I like cardamom so added a very generous 1/4 teaspoon).

In the bowl of a food processor fitted with the whisk attachment add:  4 room temperature organic  large Eggs turn to mixer on to medium/low and gradually add 1 up of granulated Sugar,  continue to whisk until the mixture has about doubled in volume, is pale and fluffy – as much as 10 minutes.  Doing this by hand with a whisk would be torture or a really great bicep exercise.IMG_2720Gently fold in the coconut mixture.IMG_2723With unflavored oil (sunflower, organic canola ,etc) grease a cookie sheet, then cover with parchment and then oil the parchment. Gently spread the batter over the cookie sheet and bake in the center of the oven for 20 minutes.   It will be consistently gold brown on top and fairly flat looking, but not to worry! IMG_2725 Run a knife along the edges and let cool completely.

In a small heavy bottomed pot add: 1 cup of Coconut Cream (you could use regular heavy cream here if you wanted to, but the coconut gives the chocolate a wonderful depth of flavor that enhances the coconut in the cake.)  Bring just to a boil then pour over 8 ounces of bittersweet chocolate chips (or chopped chocolate).  Let sit for a minute then mix until incorporated with a spatula or wooden spoon.

Gingerly turn the cooled cake over, remove parchment and get our your ruler!IMG_2733 IMG_2734 IMG_2735I trimmed just the ends, if you feel patient you can trimmed the entire circumference by 1/2 inch.  Once you have trimmed cut into three equal pieces.  

Finely chop in a food processor: 1/3 cup of Pistachios.

Place the first piece on your serving plate and coat with a layer of ganache and sprinkle with Pistachios. Repeat.IMG_2738Until you have something that looks like this:IMG_2741Refrigerate for at least an hour before serving.  I keep referring to it as a cake but in truth it really is just a big oddly shaped Macaroon. Called it what you will, it’s delicious and although perfect for Passover is a treat worth making all year round.

Next up: The Roll version, stay tuned.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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