Flourless Chocolate Cake

Flourless Chocolate Cake

1 package (12 ounces) semisweet chocolate chips – 380 grams
1 cup unsalted butter, cut into pieces – 225 grams
1/4 cup water
1/2 cup liqueur
1/2 teaspoon instant coffee granules
1/2 cup baking cocoa
1/3 cup sugar
8 eggs

Grease the bottom of a 9-in. springform pan. Line the bottom of the pan with parchment or waxed paper. Grease also the paper.
In a saucepan add chocolate cips, butter, water, sugar and coffee granules. Heat over medium-low heat, stirring frequently, until melted and smooth.
Stir in cocoa until smooth.
Remove from heat.
Beat eggs in a large mixing bowl for 5 minutes or until the volume doubles. Add beaten eggs, one-third of the composition (eggs)at a time, until thoroughly incorporated.
Scrape batter into prepared pan. Bake at 325° for 40-45 minutes or until cake has risen and edges start to get firm and shiny.
Cool completely in pan on wire rack (center will sink slightly).
Cover cake; refrigerate for 4 hours or overnight.
(Cake is very good if is made 3-4 days in advance.)

The day you want to serve – remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter.

For the decoration (Optional)- melt some chocolate cips with some sugar and liqueur. Add this composition on the cake and add your favorite fruits.

Enjoy!

Gluten free muffins

Ingredients:
– 4 eggs,
– 200 grams (1 and ¼ cups) almond flour,
– 200 grams (1 and ¼ cups) sugar,
– two tablespoon of chopped semisweet chocolate,
– one teaspoons baking powder.
– rom extract or almond extract.

Beat the whites very well.
In the yolks add the baking powder.
In the beaten whites add slowly the almond flour, the yolks with baking powder, almond extract and chocolate.
Add the composition in muffins pan.
Bake in preheated oven – at 375 F for 15-20 minutes or until the crust is a light brown.
If you like – you can sprinkle some confectioner sugar on top.

Enjoy!

Flourless orange and almond cake -Gluten free

Ingredients:
2 oranges
6 eggs, separated
1 cup sugar
300g (3 cups) ground almonds(almond meal)
1 tsp baking powder

Wash oranges and boiled them (unpeeled) in a pot (it is water in the pan) for 2 hours.
Drain the water and allow the oranges to cool.
Blend the oranges in a blender or food processor to a smooth consistency.

Preheat oven to 180° C – 356° F.

Beat the egg yolk and sugar using an electric mixer until smooth. Add the orange puree and beat. Add the baking powder and ground almond and beat at low speed until just combined.

Beat the egg whites in another bowl until firm peak forms. Add the whites to the almond batter and fold in gently until just combined.

Grease a spring form baking pan with margarine (or vegetable oil spray).

Pour batter into the pan and bake for 1 hour or until the top is golden brown.

Serve with fresh oranges or your favorite homemade jam.

Almond delight – Gluten Free

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One of my favorite recipe – if is easy and very healthy. The initial recipe was with blueberries but I have changed it with apples and some semisweet chocolate.

Here is the recipe:
Ingredients:
– 4 eggs,
– 200 grams (1 and ¼ cups) almond flour,
– Two apples and one spoon of chopped semisweet chocolate,
– Two teaspoons baking powder.

Beat the whites very well.
Grate the apples on the grater. For me the two apples were fine – because I wanted to have 400 grams – grated apples and chocolate.
In the yolks add two teaspoons of baking powder.
In the beaten whites add slowly the almond flour, the yolks with baking powder, the grated apples and chocolate.
Add the composition in muffins pan or in a cake pan. I use a cake pan because I don’t have at that time a muffin’s one.
Bake in preheated oven – at 375 F for 25 minutes or until the crust is a light brown.
If you like – you can sprinkle some confectioner sugar on top.

Enjoy!

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Good stuff

Mixed Fruit Cider Recipe courtesy Paula Deen

1 quart apple cider
1 quart pineapple juice
3 cinnamon sticks
2 lemons, thinly sliced
1 orange, thinly sliced

In a Dutch oven, combine all ingredients. Bring to a boil over medium heat; reduce heat and simmer for 30 minutes, stirring occasionally. Strain mixture, discarding solids. Serve warm.

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Orange Banana Smoothie Copyright Ina Garten

1 1/2 cups freshly squeezed orange juice (4 oranges)
1 tablespoon freshly squeezed lime juice
1 cup strawberries, tops removed, and cut in 1/2
1 to 1 1/2 ripe bananas

Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose gluten-free flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.