raspberry sauce Archives

Easy Flourless Chocolate Cake

Want to impress a special someone? Want to indulge in something rich, smooth and chocolate? This is the cake for you. Don’t worry if you are limiting wheat – this flourless chocolate cake is 100% gluten free. It gets its lift from the eggs so everyone can indulge in this cake.

After testing several different recipes and techniques of whipping eggs and using water baths to bake in I developed this easy no fuss version that gives you plenty of time to relax and enjoy rather than worry if it will turn out. You will love this easy flourless chocolate cake for any occasion. Make it your own by adding a garnish of fresh fruits, candied orange peel, or toasted nuts. Make it look restaurant quality with raspberry dessert sauce or add your favorite extract like almond, orange or peppermint for a unique twist. Don’t worry about leftover, this rich flourless chocolate cake also freezes really well.

16 ounces bittersweet chocolate, coarse chopped (8 oz milk and 8 oz dark chocolate will work too just remember the darker the chocolate the less sweet it will be)
1 cup unsalted butter

6 eggs

1/2 cup white sugar

1/2 cup water

1/4 teaspoon salt (omit salt if using salted butter)

½ teaspoon pure vanilla or almond extract
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease one 10-inch round spring form pan for easy service. A 10-in round cake pan will work too and set aside.

In a microwavable glass bowl heat the chocolate and butter in 30 seconds at a time stirring in-between just until melted and smooth.
Set chocolate aside and allow to cool slightly.

In the bowl of an electric mixer combine eggs, sugar, water, optional salt and the extract. Beat on medium high speed for 3 minutes until light and fluffy, pale yellow in color.

Add slightly cooled chocolate mixture and mix on medium speed for an additional 2 minutes. Pour into the prepared pan.

Bake in preheated oven for 45 minutes. The (center will still look wet) chill cake over night in pan. (To unmold a non spring form pan dip bottom of cake pan in hot water for 10 second and invert onto a serving plate.)

Garnish with whipped cream, ice cream, fresh berries, mint or a simple dusting of powder sugar.

Serves 10-12.

To freeze cool completely. Carefully warm in wax paper first, then heavy foil to keep it fresh. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature until easy to cut and serve.

What’s your go to dessert? I would love to hear your comments below.
Enjoy,
Rachel

Drizzle up Some Style, Fresh Raspberry Sauce

Here is one of the simple tips that I let the hosts of Twin Cities Live demonstrate and how you can achieve it at home. You mostly likely already have everything you need.

Adding a little drizzle not only adds design to a plate it adds another element of color and flavor making the food more interesting and tasty. Here is what I did with a traditional box brownie mix to make it a decadent treat. Cut the brownies first then drizzle them with melted white chocolate Make a fresh raspberry sauce to decorate the plate and introduce another flavor and color. Finish off the presentation with a fresh mint leaf and raspberry and no one would ever guess it came from a box. Enjoy!

You can add a drizzle to almost anything. Here are a few suggestions and what you will need.

Equipment:
Some items like dessert sauces and thicker salad dressing already come in bottles that you can drizzle from. If you want to create your one or have a little more control you can easily make a piping bag from any plastic food safe baggie. To easily fill the bag fold the edges over an empty cup to hold the bag open while you fill it. Be sure not to use items that are too hot or you will melt the bag. Gather the mixture to be drizzled in one corner or the bag and carefully cut just the tip of the bag. remember the larger the cut the faster and thicker your drizzle will come out.

Craft stores also sell plastic bottles that can be filled and reused.

Items to drizzle

Sweet:
chocolate sauce
carmel sauce
thin down preserves with a bit of water
chocolate, melt 1/2 cup chocolate chips with 1 teaspoon shortening
make your own dessert sauces (see below)

Savory:
Extra virgin olive oil
balsamic vinegar
thick salad dressings
peanut sauce
Asian sauces
pan sauces from roasting meats

Love,
Rachel

Fresh Raspberry Sauce

This sauce is perfect to drizzle over plates, desserts, ice cream add a touch of vinegar and you could even drizzle it over a salad. You can also subsituite out the raspberries for any other berry fruit if you prefer strawberry, blackberry or blueberry.

1/4 cup water
1/4 cup sugar (you can add a little more at the end if the sauce is too tart)
1 teaspoon cornstarch
1 teaspoon lemon juice
2 cups fresh or frozen raspberries

In a small saucepan combine with water, sugar and cornstarch mixing well to be sure there are no lumps. Next add the lemon juice and raspberries. Heat the mixture until it comes to a boil. Reduce the heat and allow to simmer for 5-8 minutes until it is thick enough to coat the back of a spoon. Strain the mixture through a fine mesh strainer to remove the seeds. Allow to cool and use to drizzle over your desserts and or decorate your plates.