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.



Gluten free muffins

– 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.


Flourless orange and almond cake -Gluten free

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


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:
– 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.





Lemon Yogurt Cake

I like lemon and I like cake. So I will try this lemon cake- it is from foodnetwork.com. The only change I will do – change all-purpouse flour with gluten-free all-purpouse flour.

Lemon Yogurt Cake Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.


500g yellow corn meal,
1 1/2 liter water,
1 teaspoon salt

Boil the water in a pot. When the water is simmering add salt and a bit of corn meal. When it boils fully pour more and more of the corn meal, sprinkling little by little, all around the pot, while continuously stirring the mixture with a wooden spoon. When the mix becomes thick enough stop adding corn meal. Take into account that it will become quite a lot thicker when boiling, and that it shouldn’t be too thick in the end so we can still mix it easily with cheese. Keep stirring the pot, pressing the spoon against the side of the pot. You’ll know when the polenta is boiled enough by tasting a bit. It should taste like cooked (boiled) corn, rather than the raw corn meal.


Cabbage quenched

1 medium cabbage,
1 large onion,
7 tablespoons oil or 3 tablespoons lard,
3-4 tomatoes or 2-3 tablespoons tomato paste,

Saute the chopped onion in hot oil until softened. Julienne the cabbage and rub some salt in. Set the cabbage to fry(in the same pot with onion), stirring continuously and adding a little water every now and then. When the cabbage is almost done, add pepper, peeled and thinly sliced tomatoes or the tomato paste, mix well and simmer until there is almost no liquid left.
Serve with polenta and sausages.