I love chocolate. So when I heard about Fran Costigan’s Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts and found out the talented Kate Lewis would be the photographer, while I knew this book would be great recipes paired with a collection of beautiful food porn to drool over.
Recently, I had the opportunity to take a peek at a few review pages and I was right. From what I can see, this is going to be a beautiful book, with with full colour photographs accompanying every recipe. The desserts seem to pop deliciously off the page/my screen, so I’m looking forward to seeing the finished product when it’s released in late October 2013.
Since there was one complete recipe included for the Chocolate Pecan Cranberry Coffee Cake (and four partials) I decided to make it for dessert one evening.
The recipe was multi-step and multi-part, but was logically organized which helped to make this cake a breeze. I found nearly all the ingredients I needed in one place (WEFC) and got started.
We ended up with an amazing coffeecake for dinner, breakfast, and snacks for several days. It is delicious straight out of the oven (but what isn’t?) but more telling is that that it retained the same fluffy tasty qualities after a few days. The test of a great cake? I think so.
Chocolate used: Camino Cocoa Powder, and Chocosol
You can see some of the professional photos done by Kate Lewis on the Off The Menu blog, and check out the book. It’s currently available for pre-order from Indigo and Amazon.