Posts Tagged ‘Frosting’

Cocoacream Filling is spreadable at room temperature

Cocoacream Filling

Makes 2 cups

A rich and satisfying filling inspired by Fannie Farmer’s Buttercream Filling. Use it as filling and frosting for Black Bean Chocolate Cake.

½ cup evaporated cane sugar

1/3 cup Gluten-Free All-Purpose Flour

1/3 cup non-alkalized cocoa powder, sifted

2 cups whole coconut milk

½ pound unsalted butter, cut into 1/2 –inch cubes

1 vanilla pod

In a medium sized heavy bottomed saucepan combine sugar, flour, and cocoa powder. Place over medium heat. Whisk constantly while slowly adding the coconut milk. Use a heat safe rubber spatula to scrape the edges and corners of the pan to  prevent scalding. Whisk constantly until the mixture thickens. Add the cubes of butter gradually, whisking until all of the butter is incorporated into the filling. Remove from heat. Use a small paring knife to cut the vanilla bean in half lengthwise.  Scrape the tiny beans from the center. Whisk the vanilla beans into the filling. Cover and cool to room temperature (about 70 degrees F) before using. Refrigerate tightly covered for up to one week. Remove from the refrigerator 2 hours before you plan to use.


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