Disney Park Recipe:

Location: India Marketplace – Food and Wine Festival – Epcot – Walt Disney World

Source: Disney Food and Wine Festivals Coast to Coast Cookbook by Pam Brandon and the Disney Chefs

Ingredients Chocolate-Coconut Cream:

• 3 cups coconut milk, divided
• 1/2 cup sugar, divided
• 4 tablespoons cornstarch
• 3 ounces semi-sweet chocolate, chopped

Ingredients Pistachio Cardamom Cakes:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons ground cardamom
• 1/2 cup butter, room temperature
• 1 1/2 cups sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon almond extract
• 1 1/2 cups ground unsalted pistachios

Instructions Chocolate-Coconut Cream:

1. In a small bowl, combine the 1/2 cup coconut milk, 1/4 cup sugar, and cornstarch. Whisk together and set the bowl aside.
2. In a medium saucepan over medium-high heat, combine the remaining coconut milk and sugar. Bring the mixture to a boil.
3. Reduce the heat to medium. Slowly whisk the remaining coconut milk, sugar, and cornstarch mixture. Cook until boiling. Remove the mixture from the heat.
4. Stir in the chocolate.
5. Into a medium-sized bowl, strain the mixture.
6. Cover with plastic wrap. Make sure the plastic wrap is touching the mixture. You do not want a skin to form. Place in the refrigerator.

Ingredients Pistachio Cardamom Cake:

1. Preheat oven to 325F.
2. Using a non-stick cooking spray, spray 12-size mini-bundt pan. Set it aside.
3. In a medium bowl, sift together the flour, baking soda, and cardamom. Stir the ingredients well.
4. In a stand mixer with a paddle attachment, cream together the butter and sugar. The mixture will become fluffy. Stir in the sour cream.
5. Add 1/3 of the flour mixture to the butter mixture, and stir well. Add one egg and mix. Continue all the flour and eggs mixed in.
6. Stir in the almond extract and ground pistachios.
7. Pour the batter into the prepared pan.
8. Bake for 15-20 minutes. The cake is done when a toothpick is inserted in the cake comes out clean.
9. Let cool on a wire rack. Let cool for 15 minutes and then remove from the pan.

To Serve:

1. Top each cake with 2 tablespoons of chocolate coconut cream.

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