Tag Archives: Cake

Gluten Free Flourless Chocolate Cake

Hello all! Hope this weekend was the perfect ending for the holiday vacations and that you are all getting back into the usual routines. I’ve used this past few days to get back into work, but more specifically into planning. We want 2015 to be a great year, with more posts of delicious meals, desserts and great ideas. Do you have a resolution for this New Year? Save up for a family vacation? Maybe a huge eating habit switch? We try to serve everybody here, and this is a perfect dessert for those who are gluten intolerant or want to lay off flours.

This Gluten Free Flourless Chocolate Cake was what I bought as dessert for New Year’s dinner. It was a small family gathering, and as one of my cousins can’t have any gluten on her diet, so I wanted to bring something that she could enjoy. Searched high and low for the recipe, and found this recipe from the Martha Stewart kitchens. And here are a few things I learned while making this cake:

  • Properly whip your egg whites: Since this recipe has no added flour or leavenings, it is critical that you whip the egg whites until you get glossy peaks, like meringue. The egg whites will be what makes your cake grow tall (while it bakes).
  • Parchment Paper is your friend: Line up the bottom of a spring-form pan with parchment paper. That is, place a large piece of parchment paper over the bottom of the pan, and then close the ring. This will cover completely the bottom of the pan, and trust me, you will love us for the tip. Much easier to clean up! After that, you can butter the pan (the bottom and all the way to the top).
  • Sinks while it cools: Sinks rapidly. Don’t worry, as it’s supposed to do that. It looks cracked and all… but you cover it with confectioner’s sugar and all is good again. You can serve it a-la-mode with vanilla ice cream or with a spoonful of sweetened whipping cream.

The cake keeps for a few days at room temperature just fine. I just cut up the parchment paper excess from the bottom of the tin and placed the cake (still on the base of the tin) over a nicer plate. This cake is fragile, so I wouldn’t recommend taking the cake off the base of the pan. Also, this cake has so much chocolate goodness in it, that a small slice goes a long way. The recipe says that it can serve 8, but I can confidently say that it serves between 8 to 10 servings if not more.

I hope you enjoy this cake as much as we did back on New Year’s dinner and may all your 2015 resolutions and dreams come true!

Kitty

Gluten Free Flourless Chocolate Cake

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Bourbon Spice Cake with Bourbon Whipped Cream

We are so close to sharing the big surprise we have in store for you… In the meantime, here’s cake! This is the second time around I’ve baked this Bourbon Spice Cake. Last year I was planning on sharing it for the holidays, but I ended up baking it on Christmas, and I over baked it a little bit, and ended up a little bit too dry. Nothing that a little bourbon and whipped cream couldn’t handle. Second time around, was the charm. This year, I was able to take my time baking. Yesterday morning was perfect. Clear skies, the sun was shinning and the light in November is just unique. You don’t get this kind of light in March or April. The November light has always an orange hue that I absolutely love. I started preparing my mise en place, grabbed my camera… and the entire baking was smooth and easy.

The original recipe calls for shortening, but after testing it last year, butter was used instead. And I sifted the dry ingredients as well. You can easily double the recipe, and the cake comes out great. No issues there. Since I made it before, I can tell you, that because this cake uses molasses and brown sugar it is a sweet and sticky cake, so prepare your loaf pan with parchment and you will not be suffering when trying to unfold your masterpiece. To remove the parchment carefully, I didn’t take pictures of that part, but the easiest way is that after you remove the cake from the loaf pan with the parchment paper, let it sit for about 25 minutes, and turn the cake upside-down to a flat surface (or a second cooling rack) and peel the paper off. Then turn it back on its good side again and start brushing the bourbon like nothing happened.

Since I wanted a lighter topping on the cake, I prepared a sweet whipping cream and added some Jack Daniels as well. The liquor’s flavor is subtle, and compliments the cake very well. When tasting the cake, we also think this cake would do great with crystallized fruit!

Kitty

Bourbon Spice Cake

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Chocolate Bundt Cake

This Chocolate Bundt Cake started vegan. It was until I added the chocolate chips, but you can definitely keep it vegan. Now that we got that out of the way, let me tell you how chocolate full this cake is. And, by adding the espresso powder… it goes all the way to the best chocolate bundt cake we’ve tasted for a long time.

Here at home we are big chocolate fans, and by we it’s mostly dad. He is a tough critic and he is very patient with me with all the baking experiments, both success or failures, and it was only fair that after baking so many non-chocolate goodies, I baked a chocolate-full one. This goes great with strawberries or vanilla ice cream on the side, and most definitely doesn’t need any chocolate buttercream. It is chocolaty enough. A bit of powder sugar is the perfect finish to this chocolate beauty.

The original recipe calls for 1 cup of warm coffee, but since I have my espresso powder, I replaced that with 1 tablespoon espresso powder and increased the water to 1 ½ cups. Now, the batter, as Joy mentions, is thick. Don’t fret! It will bake beautifully! The bundt cake lasted for a few days, and it definitely is a recipe I will keep as a favorite.

Bake it this weekend for the chocolate lover in your life!

Kitty

Chocolate Bundt Cake

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