http://www.facebook.com/album.php?aid=75846&id=1369857032
.......And this weekend, was the party weekend. The big rager was yesterday! He's been acting like a real two year old all day, struttin around the house, showing off his new toys, talking about his girlfriends. He loved visiting with his friends, eating cake and playing with them! His adorable french friends sang "happy Birthday" in french to him (the cutest thing ever and I'll try to get the video up, it just takes forever to load). Three times today he sayed, "cake, yes?" His way of demanding for what he wants politely (I'm going to try that w/ other adults and see if it works).
I present to you....the big two year old (well, not really he still has a few more days being my little one year old :( ;)
And the cake (for you ladies who asked, here's the recipe)...........
Total Chocolate Eclipse Cake
The rich flavor of chocolate eclipses the fact that no eggs, butter or refined sugars are used to make this dense, fudgy confection.
Serves: 12
Ingredients:
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 Tbs. baking powder
1 tsp. baking soda
2 Tbs. flaxseed meal
1/2 cup pitted dates, soaked in 1 cup hot water for 30 minutes
6 oz. extra-firm silken tofu
1 cup pure maple syrup or other natural liquid sweetener
1 Tbs. corn/canola or safflower oil
1 1/2 tsp. vanilla extract
Frosting:
1 cup semisweet chocolate chips (check the back for dairy)
1/2 cup raw cashews
6 oz. extra-firm silken tofu
1/4 cup pure maple syrup
1 tsp. vanilla extract
DIRECTIONS:
Preheat oven to 350°F.
Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
In large bowl, mix flour, cocoa, baking powder and baking soda.
In food processor or blender, grind flaxseeds to fine powder. Add 1/2 cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth. Transfer mixture to large bowl.
Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.
Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.
Make frosting:
In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Remove from water and set aside.
In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled.
Refrigerate frosting for at last 20-25 min. To frost cake (make sure cake is cool completely), spread about 2/3 cup frosting over top of one layer. Cover with second layer and spread top and sides with remaining frosting.
