Tag Archives: Chocolate

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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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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Marshmallow & Chocolate Treats

These last couple of days have been playing catch-up for me. After being set back a couple of days, I’ve been working sun-to-sun (or more like sun-to-midnight) and finally starting to make some good dents on my pending task list. Now, I haven’t been able to cook at all…. Until a few days ago. I was itching so bad to do something that I ended up whipping a recipe for Marshmallow & Chocolate Treats. A Foodies’ Original! I thought at first of adding cocoa to the melted marshmallows, but it would get too dried up. Then it came to me. Add an entire bag of chocolate chips. Genius. It should work.

And it did. My dad already had a few bites that same night and some more the next morning. I tried it out later, and it is a perfect mix of marshmallow treats with chocolate bar, not too sweet, with a slight nutty flavor from browning the butter (like I did on the Brown Butter Crispy Treats), rich chocolate with a little espresso powder to bring out more chocolatyness (did I just made up a word?) and a touch of sprinkles just because I can.

You could replace the espresso powder with a little bit of instant coffee or even a bit of cayenne pepper, and maybe add a bit of nuts. Go crazy. Mix and match. then enjoy the fruit of your creativity!

Kitty

Marshmallow & Chocolate Treats

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