A merchant sent his son to learn the Secret of Happiness from the wisest of men. The young man wandered through the desert for forty days until he reached a beautiful castle at the top of a mountain. There lived the sage that the young man was looking for.
However, instead of finding a holy man, our hero entered a room and saw a great deal of activity; merchants coming and going, people chatting in the corners, a small orchestra playing sweet melodies, and there was a table laden with the most delectable dishes of that part of the world.
The wise man talked to everybody, and the young man had to wait for two hours until it was time for his audience.
With considerable patience, the Sage listened attentively to the reason for the boy’s visit, but told him that at that moment he did not have the time to explain to him the Secret of Happiness.
He suggested that the young man take a stroll around his palace and come back in two hours’ time.
“However, I want to ask you a favor,” he added, handling the boy a teaspoon, in which he poured two drops of oil. “While you walk, carry this spoon and don’t let the oil spill.”
The young man began to climb up and down the palace staircases, always keeping his eyes fixed on the spoon. At the end of two hours he returned to the presence of the wise man.
“So,” asked the sage, “did you see the Persian tapestries hanging in my dining room? Did you see the garden that the Master of Gardeners took ten years to create? Did you notice the beautiful parchments in my library?”
Embarrassed, the young man confessed that he had seen nothing. His only concern was not to spill the drops of oil that the wise man had entrusted to him.
“So, go back and see the wonders of my world,” said the wise man. “You can’t trust a man if you don’t know his house.”
Now more at ease, the young man took the spoon and strolled again through the palace, this time paying attention to all the works of art that hung from the ceiling and walls. He saw the gardens, the mountains all around the palace, the delicacy of the flowers, the taste with which each work of art was placed in its niche. Returning to the sage, he reported in detail all that he had seen.
“But where are the two drops of oil that I entrusted to you?” asked the sage.
Looking down at the spoon, the young man realized that he had spilled the oil.
“Well, that is the only advice I have to give you,” said the sage of sages. “The Secret of Happiness lies in looking at all the wonders of the world and never forgetting the two drops of oil in the spoon.”
1/2 cup unsalted organic butter, softened 9 large eggs 1 cup erythritol 1/4 teaspoon good-tasting pure stevia extract 1/2 teaspoon sea salt 1 teaspoon pure vanilla extract 1/2 cup yogurt 1 tablespoon red food coloring 3/4 cup sifted coconut flour 3/4 teaspoon aluminum-free baking powder 2 tablespoons Dutch-processed cocoa powder
How to do
Preheat oven to 350 degrees Fahrenheit.
Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don’t worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.
Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.
Cream cheese frosting
2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese 1/2 cup to 3/4 cup erythritol, powdered 1/8 to 1/4 teaspoon pure stevia extract 1 stick organic unsalted butter
How to do
Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.