Chocolate cake

Daily Digest: Baking a Chocolate Cake Without Dairy, Soy or Gluten is a Birthday Hit | Food


This is part of The Post and Courier’s Daily Digest series, in which one of our food writers asks a local to detail a day’s eating.

Nicole Maclin is a West Ashley resident who works as a health human resources professional.

During the week my meals are quite simple, but I like to be creative with food on the weekends. This day captures a fun weekend day where I got to explore new restaurants and cook a new recipe.

For brunch, I finally tried the Sunflower Cafe in West Ashley. Tried the Crab Cake Benedict with a side of cheese grits. In my opinion, the grains were the shining star. They were so cheesy and creamy.

I had a friend’s birthday dinner later that day and wanted to surprise her with a cake that fit her dietary restrictions. I have Claire Saffitz’s “Dessert Person” cookbook, and I’ve been slowly working my way through it since the pandemic began. Today I opted for the flourless chocolate wave cake. It’s a riff on your typical flourless chocolate cake but has that funky, wavy sweet top due to the meringue base.

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The birthday girl requested James Island’s Jalisco for dinner. My favorite order when trying a Mexican restaurant is street tacos, and today was no exception. I ordered carne asada and al pastor tacos and came with their house salsa and a paloma. Their food was delicious and a perfect setting for a group party.

For dessert, we had the birthday cake that I made earlier. The flourless chocolate wave cake was a hit with the group! It fit her dietary restrictions with no dairy, soy, or gluten, but didn’t feel like she was missing out on anything. Sometimes I don’t like chocolate cake because of its richness, but this cake had the perfect balance of chocolate and sweetness.

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Reach Kalyn Oyer at 843-371-4469. Follow her on Twitter @sound_wavves.

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