This rich and elegant chocolate cake has just enough weed to ring in the New Year right with a bang. Or a bong!\u00a0 Adapted from one of my favorite restaurants in Portland, the earthiness of the ground almonds that compliments the cannabis really makes\u00a0this is one of those recipes that I think actually benefits from a hint of weed. Plan to dine around 9 and serve the canna-cake around 10:30 \u2014 hopefully the herb will kick in just around midnight and you can toast to a cannabis-friendly country in the next few years.<\/p>\n
Happy New Year, fellow cannabis lovers!<\/p>\n
(Serves 8-10)<\/p>\n
8 ounces<\/strong> almonds (Spanish Marcona work best) 1 cup<\/strong> brandy 8 ounces<\/strong> bittersweet chocolate, grated 1.<\/strong> Start by pre-heating oven to 340 degrees.\u00a0Cut and place parchment in bottom of 9-inch pan.<\/p>\n 2.<\/strong> Put almonds and sugar in food processor and grind into flour, being careful no to let it overheat or turn to almond butter.<\/p>\n 3.<\/strong> Whip eggs until light and pale. Mix canna-oil and buttermilk. Add half flour then, half oil mixture, then remaining flour and remaining oil. Add zest and spice. Pour in pan.\u00a0Bake 25 to 30 minutes until the cake tests done.<\/p>\n 4.<\/strong> Heat brandy on stove, add sugar until it melts completely. When cake is done and still warm in the pan, pour syrup over back of spoon and let cake absorb all the syrup.<\/p>\n 5.<\/strong> Put grated chocolate in bowl. Heat cream until simmering. Pour slowly over chocolate while stirring. If the chocolate doesn\u2019t melt all the way melt, gently placing bowl over simmering water and continue to stir.<\/p>\n 6.<\/strong> Cover cake with the frosting and let the chocolate set up.<\/p>\n Plan to be baked on New Year\u2019s Eve? Tell us your party plans. <\/i><\/p>\n The post Chocolate Canna-Almond Cake<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n
This rich and elegant chocolate cake has just enough weed to ring in the New Year right with a bang. Or a bong!\u00a0 Adapted from one of my favorite restaurants in Portland, the earthiness of the ground almonds that compliments the cannabis really makes\u00a0this is one of those recipes thatContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":14,"featured_media":0,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[17900,50,1741,13603,7555,17901,111,139,15980,419],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/79549"}],"collection":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=79549"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/79549\/revisions"}],"predecessor-version":[{"id":79550,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/79549\/revisions\/79550"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=79549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=79549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=79549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup<\/strong> of sugar
\n4<\/strong> large eggs, room temperature
\n1\/4 cup<\/strong> all-purpose flour
\n1\/4 cup<\/strong> canna-canola oil<\/a>
\n1\/4 cup<\/strong> buttermilk
\n2 teaspoons<\/strong> orange zest
\nPinch of clove, cinnamon and nutmeg<\/p>\nSyrup<\/h5>\n
\n1\/2 cup<\/strong> sugar<\/p>\nGanache<\/h5>\n
\n4 ounces<\/strong> heavy cream<\/p>\nDirections:<\/h4>\n
Cake<\/h5>\n
Syrup<\/h5>\n
Ganache<\/h5>\n
\n
\nRead More: Chocolate Canna-Almond Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"