Saturday, 14 September 2013

Flour-less Chocolate Cake

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So far this is the best flour-less chocolate cake I have found! It tastes amazing and is super moist and rich (I added more cocoa). I give it a 9 out of 10 (only because maybe there is still something better out there that I haven't found) 

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


  • 6 1-ounce squares coarsely chopped semisweet chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • For Glaze:
  • 2 1-ounce squares coarsely chopped semisweet chocolate squares
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 teaspoon milk OR light coconut milk
  • 1 1/2 teaspoons Agave syrup OR honey
  • 1/8 teaspoon vanilla


Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

  1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
  3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
  4. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
  5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
  6. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
  7. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
  8. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.

    Serves 6

Chocolate Oatmeal No Bake Bar

Best Ever Chocolate Oatmeal No-Bake Bars

  • 1 cup peanut butter
  • 1/2 cup honey
  • 1/2 cup coconut oil (you could also substitute butter)
  • 2 cups old fashioned oats
  • 1 cup shredded coconut
  • 1/2 cup chopped nuts, raisins, or dried cranberries
  • 1 1/4 cups dark chocolate chips (or regular semi-sweet chocolate chips, if you prefer)
  • 1 teaspoon vanilla extract
Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. {Watch this closely. Mine started to burn!}
Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.
Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.
When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

(I made it with nuts and raisins and really liked it that way!) 

Cinnamon Roll Pull

I've made this a few times now for a few brunches and it's a serious hit! It's so easy, quick and tasty! I highly, highly recommend it!

1 unsliced round loaf sourdough bread

1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla.  Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices.  Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar.  It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.  Unwrap cinnamon bread and place on serving platter.  Combine powdered sugar and milk - adding milk until you get the consistency desired.  Drizzle icing over bread and serve immediately.

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