Happy Leap Year everyone! We are taking advantage of this extra day to share one more fabulous chocolate recipe!
A Chocolate Flourless Cake is a great recipe to have on hand - it can make a decadent and elegant dessert, works with any gluten free diets and it's easy to bake!
Isn't it pretty? This cake didn't collapse and had more of a cake texture - but with a little ice cream and berries, so what? No one has to know right ?? :) Just make sure you do a better job with your eggs than I did and it will fall into a perfectly divine fudge texture like the top picture. Promise.
Chocolate Flourless Cake
1 cup chocolate - any type (dark, semi, etc.)
4 Tb butter + extra for pan
1 cup sugar
6 eggs- room temperature
Preheat oven to 350 degrees. Prepare an 8" or 9" springform pan by buttering bottom and sides all the way to the top. Place pan on a cookies sheet for easy oven-to-counter transition.
In a medium bowl, microwave the chocolate and butter in 15 second intervals (stirring between each) until melted and combined. Be careful not to over heat your chocolate - when your chocolate starts to look granulated, it's over cooked and won't work well in this recipe.
While chocolate is melting, separate 4 of your eggs. Place a folded kitchen towel on your cabinet, then place the bowl of chocolate on top. Whisking like crazy, slowly add 4 egg yolks, then two whole eggs. Whisk Whisk Whisk! If you take this slow, the eggs will curdle and that's yucky. The towel helps keep your bowl in place while you whisk and pour. Now whisk some more while adding 1/2 cup of the sugar. When it is nice and combined and smooth, set aside.
In a large bowl, use a hand mixer and beat the 4 egg whites on high until foamy. Keep beating the eggs while slowly adding the remaining 1/2 cup sugar (slowly as in a tablespoon at a time). Keep going until your eggs reach firm peaks.
Carefully fold chocolate mixture into your egg whites and pour into prepared pan. Bake 30-45 minutes - it will greatly increase in size, then start to crack and pull away from the sides. Those are signs it's finished!
Remove from oven and put the springform on a wire rack to cool completely. The cake will collapse on itself, probably crack some more and become completely fudge like in the process.
Once cooled completely, run a sharp knife around the edges and remove the springform sides. You are ready to serve! Garnish with fresh berries, whipped cream or ice cream!
While growing up I would go with my dad to a large Army Surplus store, on one of the visits they had a bin full of discarded books. I found this "1956" Betty Crocker's cookbook, the hours I spent going over every recipe. The first meal I prepared for my husband while we were dating came from this cookbook. Needless to say it has lots of sentiment and I plan to keep it always! The brownie recipe I have made often and hope to make someday with my grandchildren.
2 sq unsweetened chocolate (2 oz)
1/3 cup shortening
1 cup sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup broken nuts
Melt chocolate and shortening in a medium size bowl.(I use the microwave) Beat in sugar and eggs. Sift together flour, baking powder and salt. Stir into chocolate mixture, mix well and stir in nuts.
Spread in well greased 8" square pan. Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool and cut into squares
Being Valentine's Day weekend, I was in the mood for some chocolate. This cake is moist, soft and easy to make. The frosting on top is super chocolatey and even easier to make than the cake! This cake perfectly satisfied my chocolate cravings!
About to enjoy a mid-food photography snack...
Recipe (cake recipe adapted from Diethood)
For the Cake:
1 1/2 cups sugar
1 cup white whole wheat flour
3/4 cup all purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 Tablespoons buttermilk powder
1 cup water
1 cup strong coffee
1/2 cup vegetable oil
Grease rectangular casserole dish. In a large bowl, mix together dry ingredients. Whisk in wet ingredients until the batter is smooth. Pour into greased pan. Bake at 350 degrees for 35-40 minutes until toothpick inserted in the middle comes out clean. Let cool completely before frosting.
For the Frosting:
3 Tablespoons butter
1 1/2 cups chocolate chips
3/4 cup half and half
In a microwave safe bowl, melt butter and chocolate chips in 20 second increments, stirring after each time. When completely melted, whisk in half and half. When all the chocolate is completely incorporated into the half and half, place frosting in the fridge for 30 minutes to an hour to allow it to set up. If frosting gets too firm, let the frosting sit on the counter until smooth enough to spread on the cooled cake.
Full Plate Thursday, Two Cup Tuesday
I love me some brownies. I mean seriously l-o-v-e love brownies. They can be the perfect sweet being a cross between cake, chocolate, bars... chocolate. It took many years and a lot of chocolate consumption to finally find my perfect brownie recipe - it makes a heavenly hunk of brownie.
One day I got this crazy notion to top my brownies with some thick and creamy coconut frosting after seeing a similar pin on Pinterest. So I checked my pantry and created this tropical topping! You combine my fudge brownies and this coconut frosting and it's the mega-brownie version of a Mounds candy bar. If Almond Joy is more your style, simply add slivered almonds across the top, or place a pretty whole almond on top of every brownie square.
Coconut Frosted Brownies
3/4 cup cocoa powder
1/2 tsp baking soda
2/3 cup butter, melted
1/2 cup boiling water
2 cups sugar
2 large eggs
1 tsp vanilla
1/2 tsp salt
1 1/3 cup flour
2 cups chocolate chips
1) Preheat oven to 350 degrees. Prepare your 9 x 13 baking dish by lining it with parchment paper - making sure paper goes well up and over the sides of the pan. Spray paper with non-stick spray, or spread on a thin coating of shortening. Set aside.
2) In a large bowl, whisk cocoa and baking soda. Add in 1/2 of the melted butter and stir till smooth. Add water and stir well until mixture is smooth and thick. It will start thickening after you stir for a bit, then smooth back out. (SIDE NOTE: I have my Keurig dispense 4 oz hot water for me - works great)
3) Next, add sugar, eggs and remaining butter - mix well. Stir in vanilla and salt. Dump in flour - but don't stir just yet. Measure out your chocolate chips and toss them with a couple tsp flour until they are well coated. Pour them on top of the flour and fold it all in together. Coating the chips first helps them 'stay afloat' in the batter and not settle to the bottom during baking.
4) Spread mixture in your prepared dish and bake 25-30 minutes. Check with a toothpick - it's always better to have a slightly under-baked fudgy brownie, than an over baked dry brownie - then perhaps bake another 10-15 minutes. Remove from oven and place pan on a cooling rack. Brownies must be completely cooled before frosting.
1 -13.5 oz can coconut milk
1 16 oz bag shredded coconut
2 cups powdered sugar
1 envelope unflavored gelatin
1 cup heavy whipping cream
1/2 tsp coconut extract
1/2 tsp vanilla extract
1) Pour 3 Tb cream into a medium microwave safe bowl and sprinkle with gelatin. Set aside.
2) Don't shake your coconut milk! Carefully open coconut milk - when cans of coconut milk are allowed to 'rest', the milk separates and we want to use just the thick, white part that rises to the top. Scoop it out into a medium bowl. (Keep the clear milk part for other recipes or marinades)
3) Beat coconut milk and powdered sugar until completely combined and smooth. Stir in shredded coconut. Set aside.
4) Stir the gelatin-cream mixture (it will be lumpy) then microwave for 10-15 seconds. Immediately remove and stir really well until lumps are gone and it is smooth. Add remaining heavy cream and beat on high until thick and nearly doubled in volume.
5) Fold whipped cream into coconut mixture. Add extracts. Once brownies are completely cooled, spread coconut frosting over the top. Place brownies in fridge so the frosting can 'set.'
When ready to serve:
Use the extra parchment paper sticking out the sides of your pan (remember, when lining your pan to use a big enough piece of paper that it overlaps the edge by 1-2 inches) to lift out brownies and place on cutting board. Pull edges of paper back and cut into squares. Pull off the paper, place on a pretty tray and serve! Makes cutting really easy - and BONUS no baked-on brownie to scrub from your dish :)
You'll notice in the picture my brownies are sprinkled with chopped chocolate, because.... well.... chocolate. :) And it's looks pretty!
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!