• Classic Flourless Chocolate Cake

    September 29, 2020 /
    Servings: 8 people
    Calories: 329kcal

    Ingredients

    • 6 Tbsp unsalted butter plus more for the pan
    • 8 oz bittersweet 70% cacao chocolate finely chopped
    • 6 large eggs separated
    • 1/2 cup granulated sugar
    • 1 Tbsp powdered sugar for dusting

    Instructions

    • Preheat the oven to 275°F. Butter the bottom and sides of a 9-inch springform cake pan.
    • Put the butter and chopped chocolate in a large heatproof bowl and microwave in 30-second intervals, stirring after each round, until the chocolate is completely melted and the mixture is uniform. Let cool slightly, then whisk in the egg yolks.
    • In a separate bowl, beat the egg whites on high speed until soft peaks form. The mixture should be light and airy. When you turn the whisk upside down, the peaks should just start to hold, but melt back down into themselves after a second or two. Gradually mix in the sugar and continue beating until glossy stiff peaks form. The mixture should now be thick and heavy so that when you turn the whisk upside down, the peaks point straight up, collapsing very little or not at all. Be careful not to over-beat, or you will deflate the egg white.
    • Whisk 1/4 of the egg white mixture into the chocolate mixture. Then gently fold in the remaining egg whites, being careful not to deflate the merengue as it is slowly incorporated into the chocolate. Keep folding until the marbling has disappeared and the mixture is one smooth color.
    • Pour the cake batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the cake is set in the center and starts to pull away from the sides of the pan, about 45-50 minutes.
    • Set the pan on a wire rack to cool, then remove the sides of the pan, being careful not to tear the cake. Dust the top with powdered sugar and serve warm or at room temperature with fresh whipped cream and raspberries. It is best to serve this right away, as the cake will start to deflate the longer it has been out of the oven and has had time to degas.

    Nutrition

    Calories: 329kcal | Carbohydrates: 30g | Protein: 7g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 146mg | Sodium: 79mg | Potassium: 225mg | Fiber: 1g | Sugar: 23g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

  • Cranberry Almond Cake

    September 29, 2020 /
    Servings: 8 people
    Calories: 386kcal

    Ingredients

    • 8 Tbsp (1 stick) unsalted butter
    • 2/3 cup packed light brown sugar
    • 3 extra large eggs
    • 1/2 cup amaranth or millet flour
    • 3 Tbsp all-purpose gluten-free flour
    • 3/4 cup almond flour
    • 1 1/2 tsp aluminum free baking powder
    • 2 1/3 cups fresh cranberries
    • 1/8 cup pure maple syrup
    • 1/8 cup brown sugar
    • 1/3 cup sliced almonds

    Instructions

    • Preheat the oven to 375°F. Line a 9-inch springform cake pan with parchment paper and butter the paper and the sides of the pan all the way to the top.
    • With an electric mixer, beat the butter and light brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
    • Fold in the amaranth/millet flour, the all-purpose flour, the almond flour, and the baking powder using a large spoon until well combined.
    • Toss the cranberries with the maple syrup and brown sugar. Fold 2 cups of thee prepared cranberries into the cake batter, being careful not to crush them. Pour the batter into the prepared cake pan. Spread the remaining cranberries over the top of the cake.
    • Bake for 20 minutes. Remove and sprinkle the cake with the sliced almonds. Return the cake to the oven for another 10 minutes, or until an knife inserted into the center comes out clean.
    • Let cool in the pan, then remove the springform ring. Serve room temperature or just slightly warmed.

    Nutrition

    Calories: 386kcal | Carbohydrates: 40g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 102mg | Potassium: 157mg | Fiber: 5g | Sugar: 26g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 2mg

  • Peach Blackberry Crumbles

    July 4, 2020 /
    Servings: 6 people
    Calories: 440kcal

    Ingredients

    Fruit

    • 2 lbs firm, ripe peaches (6 to 8 peaches)
    • 2 tsp lemon zest
    • 2 Tbsp freshly squeezed lemon juice
    • 1/2 cup granulated sugar
    • 1/4 cup all purpose flour
    • 1 cup fresh blackberries

    Crumble

    • 1/3 cup almond flour
    • 1/3 cup rolled oats
    • 1/3 cup granulated sugar
    • 1/4 cup light brown sugar lightly packed
    • 1/2 tsp fine salt
    • 1/4 tsp ground cinnamon
    • 1/2 cup cold unsalted butter cut into 1/4 inch cubes

    Instructions

    • Preheat the oven to 350°F.
    • Immerse the peaches in boiling water for about 30 seconds to 1 minute until their skins peel off easily. Place them immediately in cold water.
    • Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour and toss well. Gently mix in the blackberries. Allow the mixture to sit for 5 minutes.
    • Spoon the mixture into 6 ramekins or custard cups.
    • For the topping, combine the flour, oats, granulated sugar, brown sugar, salt, cinnamon, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it forms big crumbles, then sprinkle evenly over the fruit.
    • Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly and overflowing.
    • Serve warm or at room temperature with a scoop of vanilla ice cream.

    Nutrition

    Calories: 440kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 376mg | Potassium: 363mg | Fiber: 5g | Sugar: 56g | Vitamin A: 1221IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 1mg

  • Bourbon Walnut Banana Bread

    July 4, 2020 /
    Servings: 16 people
    Calories: 219kcal

    Ingredients

    • 2 cups all-purpose gluten free flour
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 2 cups mashed ripe bananas (about 4-5 medium)
    • 1 cup sugar
    • 1/2 cup unsweetened applesauce
    • 1/3 cup coconut oil melted but not hot
    • 1 tsp vanilla extract
    • 2 Tbsp bourbon
    • 1 cup walnuts coarsely chopped

    Instructions

    • Preheat the oven to 350° F, and butter two 8 x 4 inch loaf pans.
    • In a large bowl, combine the flour, baking soda, and salt. In a smaller bowl, whisk the eggs, bananas, sugar, applesauce, and oil until well combined. Stir in the vanilla and bourbon.
    • Stir the wet ingredients into the dry ingredients until just moistened and well combined.
    • Pour the batter evenly between the two prepared loaf pans. Sprinkle the walnuts over the top if the two loaves – about 1/2 cup per loaf.
    • Bake for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes in the pan before removing the loafs to cool further. Serve warm or at room temperature.

    Nutrition

    Calories: 219kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 105mg | Potassium: 139mg | Fiber: 3g | Sugar: 17g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg