Tag Archives: Cake

Passover Baking–Flourless Chocolate Cake

21 Apr

My refrigerator is still full of my chocolate covered cake balls. Since it’s Passover, however, I can’t eat any baked goods that contain flour. Every time I open the fridge to reach for some charoset to put on my matzo, those cake balls stare back at me. But sulk no more, fellow Passover-ians! Today I am here to share with you flourless chocolate cake, which is just like is sounds: There is no flour! Just eggs, chocolate, butter and sugar, aka things you can eat during this week. This cake is VERY rich due to the large amount of eggs (6 of them!) and all the butter and chocolate, but just chalk it up to the fact that we’re not eating any carbs this week. This recipe is a great one to keep in your cookbook year round for a special occasion, or if you have a friend who can’t eat gluten, for example. A fair warning: make this cake when you have a lot of time, because it takes 90 minutes to bake. Recipe from the lovely folks at the Food Network Kitchens

Hang in there my Jew friends! There is light at the end of the tunnel!

Ingredients

12 ounces bittersweet or semisweet chocolate (chopped)

1 1/2 sticks unsalted butter

1/4 teaspoon salt

6 large eggs

1 1/2 cups granulated sugar

Powdered sugar and/or coco powder for dusting (if desired)

Directions

Pre-heat oven to 325. Grease (and flour once Passover is over) a 9 by 2 inch springform pan (cheesecake pan)

Put the chocolate, butter and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more.  (If you prefer, you can use the doubler boiler method:  put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.)

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes.

Fold the melted chocolate into the whipped eggs until evenly combined.

Bakers Note: Folding an ingredient in is different than simply mixing. Watch this video to learn how to fold your chocolate into eggs…


Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

I have to admit, my cake didn’t look the best when it came out of the oven (it had this weird crust-like thing on the top), but once I cut the top off, the gooey and rich chocolate cake emerged. I am in love with this cake, and although it is quite unhealthy (lots of gym visits in my future!) one little sliver of cake is more than enough to satisfy me. I hope you guys enjoy this recipe and continue to have a wonderful Passover.

Happy Baking! Remember, it’s a cake walk! Have fun with your dessert-making experience!

Red Velvet Valentine

9 Feb

Valentine’s Day is here again! This is the holiday you either love or hate. Whether you have a special someone as your valentine, or you’re planning a single ladies (or guys) night, everyone loves some red velvet cupcakes! I’ve made this ruby dessert many times via Better Crocker, but this year I decided to try to bake them from scratch. Most of the ingredients are everyday household items, so there is no excuse not to try this easy, delicious recipe that will have your valentine seeing red (which in this case, is a good thing!)

The recipe I followed–which includes the cupcake batter and cream cheese frosting–is adapted from the lovely Paula Deen, via the Food Network website. Click here for the original recipe.

Ingredients

Cupcake

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder (If you’re a real chocolate lover, feel free to add a few more teaspoons.)

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring (One small bottle of food coloring roughly equals one tablespoon.)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Recipe Tip: If you don’t have/can’t find/don’t want to buy buttermilk, you can use this instead: add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Stir, let sit for 5 minutes.

Preheat the oven to 350 degrees F. Line muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled (an ice-cream scooper works great!) Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick to make sure they are fully baked. Remove from oven and cool completely before frosting.

(A little pinker than I anticipated–I ran out of food-coloring–but a little pre-taste determined they were still delicious.)

Cream Cheese Frosting

Recipe Tip:Paula Deen is known for her large portions. The following a half-serving of the original. If you decide to make the original full batch and end up with a lot of leftovers, no worries: the frosting can be frozen, and then thawed for later use!

1/2 pound cream cheese, softened

1 stick butter, softened

1/2 teaspoon vanilla extract

2 cups sifted confectioners’ sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost to your hearts desire. Serve to your special someone.

(The finished product. Do they make you want to fall in love?)

Happy Valentine’s Day, everyone! If you guys use the recipe, let me know how it turns out. Also, please leave comments on any tips you may have for me, or if there are any recipes you would like to see on the blog. Have fun baking! And remember–it’s a cake walk.

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