common comfort food #5

comfort for hens


chocolate cake, ‘egg’ custard & crumble


Just like cow’s milk, chicken eggs are a product of the female chicken’s reproductive system. The production of eggs and dairy is a large industry that takes advantage of these female animal’s ability to produce milk and eggs, and in order to keep the industry viable for the farmers, the animals are made to produce so much more of these ‘foods’ than their bodies are made for, resulting in unnaturally short life spans and generally inhumane conditions. Similarly to other animal products, eggs also have a greater environmental impact than their plant-counterparts! Eggs are traditionally a foundation of baked goods and sweets, which are of course an important comfort food across cultures, connected to nostalgic celebrations and total indulgence! In these sweet foods the eggs often take on a form in which they are no longer really visible, what happens if we make them visible? ︎︎︎




recipe


Recreate a classic egg-based cake and custard, prepare with care and compassion a comfort-for-all version of the original. Cause no harm to hens, and contribute to a healthier planet. Serve as a comfortable norm challenging dessert!




ingredients


/ fudgy chocolate cake: 
- 100 g dark chocolate 

- 150 g vegan margarine (ex. naturli block)
- 3 dl flour
- 1,5 dl sugar
- 1 tsp vanilla sugar
- 1/2 tsp salt
- 2 dl oatmilk
/ ‘egg white’ custard:
- 1 dl oat cream
- 2, 5 dl oat milk
- 3 tbsp cornstarch
- 4 g vegan gelatine (ex. ‘vegegel’)
- 2/3 dl powdered sugar 
- 1 tbsp vanilla sugar
- pinch of salt 
/ ‘egg yolk’ custard:
- 2dl / 100 g seaberries
(or other fruit like mango or yellow peach) 
- 1/2 dl water
- 1/2 dl sugar
- 1 tbsp cornstarch
- 2 tbsp oat cream
/ crumb: 
- 1 dl flour
- 1/2 dl sugar
- 1 dl breadcrumbs
- 50g vegan margarine (ex. naturli block) 
- pinch of salt










instructions



Melt the butter and chocolate for the cake in a pot on low heat, blend in the oat milk and let it cool down. Add the remaining ingredients and place in a lined cake tin. Bake on 175ºC for 20 minutes.

For the ‘egg white’ custard place the oat cream in a small pot and mix in the vegan gelatine thoroughly, add the remaining ingredients to the pot and mix well, while bringing the mixture to a gentle boil on medium-high heat. When slightly cooled place in egg molds or other molds of your choice. This will set with a panna cotta-like texture. When set, scoop out a hole for the yolk! Optionally: if you don’t want to make the custard into egg shapes, skip the vegan gelatine and only use the cornstarch to thicken the custard, it will remain more runny and act as a sauce for the cake!

Make the crumble by rubbing the ingredients together between your fingers in a bowl, spread evenly on a baking sheet. Bake at 180ºC for 10-15 minutes and cool.

For the ‘egg yolk’ custard make a purée by heating up the fruit, sugar and water in a pot on a low heat until the fruit softens, if needed use a hand-held blender to mix it into a smooth purée and run it through a sieve to get rid of any tougher pieces. Add it back to the pot with the cornstarch and bring to a gentle boil while constantly stirring. Cool down slightly and place in the scooped out egg yolk holes. Cool until firm then demold the eggs and serve with the cake and crumble.