Gluten Free Dark Chocolate Goddess Cake

A rich dark gluten-free cake made with almond flour

This recipe is one Ive played with for years. It began in the nineties as one of those trendy flourless chocolate things with ten eggs, and has evolved into mere semi-indulgence with only seven eggs and some extra cocoa powder for a little more structure.

Karinas Dark Goddess Cake Recipe

Originally published February 2006.

I love flourless chocolate cakes. So creamy and dense. But last night I experimented with blanched almond flour to see what would happen. It produced a deep dark chocolate experience. A worthy cake. And please note, Kind Reader, it only gets better as it sits overnight.

Ingredients:

12 ounces bittersweet or dark chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces (6 oz. butter)
1 tablespoon bourbon vanilla extract
7 large organic free-range eggs
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
1/4 cup organic unsweetened cocoa
1/2 cup almond flour

To serve:

Sifted cocoa powder or powdered sugar
Fresh seasonal berries
Whipped cream, if desired

Instructions:

Preheat oven to 350ºF.

Line the bottom of a 9-inch Springform pan with a circle of parchment paper; tenderly butter the paper. Think: chocolate love.

Place the chocolate and butter in a medium to smallish saucepan, and set the pan into a slightly larger sauce pan filled with two inches of hot water; bring the water to a simmer and slowly melt the chocolate and butter together. Stir with an old beloved wooden spoon until the chocolate and butter are melted together. Remove the pans from the heat, and set aside the pan of chocolate and allow it to cool a bit (to warmish). Stir it often to keep it smooth. (Or you could do this melting thing the postmodern way and heat it in a glass dish in the microwave.)

On to the eggs. Using an electric mixer, beat the heck out of the eggs until they appear light colored and frothy; add the sugar and beat it all again until the mixture is thick and flows in ribbons, about 5-6 minutes.

Slowly - very slowly - pour about half of the warm chocolate into the egg-sugar mixture (to gently temper it). Beat on low to combine. At this point I switch over to my trusty wooden spoon, and blend in the remaining chocolate by hand. Add the vanilla.

Sift the cocoa into the batter and gently mix. If youre adding the almond flour, do the same. Lightly combine.

Pour the batter into the prepared spring-form pan and bake at 350 degrees F. for about 50 minutes. Ovens vary! Err on the near side if you like a fudgier texture; bake it longer and it becomes drier, more cake-like.

Note: the top of the cake may be cracked - thats fine. A toothpick inserted into the cake’s center will emerge clean with a few moist crumbs when done.

Cool the cake in the pan, on a wire rack. Loosen the cake from the edges of the pan with a small flexible spatula, and release the spring clasp.

You may serve the cake right side up or invert it onto a 9-inch serving plate and peel off the parchment. I like the shape of it as is, and serve it upright.

Dust the cake with cocoa powder or powdered sugar and garnish with a few scattered raspberries or mint leaves, if desired.

Lying in bed last night I was thinking I should make an espresso flavored whipped cream for a good sexy dollop.

Serves 10.

Karinas Notes:

Love flourless chocolate cake? Go here.

Have leftover chocolate cake? Make a New Mexican Hot Fudge Sundae.

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Gluten Free Vegan Pumpkin Berry Muffins

Gluten-Free Pumpkin Berry Muffins

You're gonna love the taste of these winter berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.

Yesterday we woke up to a surprise. The mesa and distant hills were powdered in white. The first snow of the season (am I ready for this?). The Kokopelli thermometer read twenty-two degrees. Extra thick toasty socks were needed. Steve made a morning fire in the kiva to warm us. Lucky for me, we had baked some pumpkin muffins this week. Tender, comfy break apart soul food for this bone-shivery goddess to nibble with her tea.

Read more + get the recipe >>

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Does this Hollandaise less Smoked Salmon Eggs Benedict Make Me a Traitor

Im probably not the first person you think of when discussing adapting high-calorie recipes into lower fat ones. I know Ive done a few, but generally I believe one should make something in its full fat glory, or not at all. I hate to break it to you, but shredded, steamed chicken with fat-free yogurt on quinoa chips isn’t really "nachos."

This hollandaise-less smoked salmon eggs Benedict, however, has me on the other side of that argument. As promised, here is a video recipe for the plate you saw in the How to Poach Eggs demo. Youll have to take my word for it when I say that despite the absence of the traditional hollandaise sauce, it was really, really good.

As I explain in the clip, the dill butter spread, and the yolks from the poached eggs combine to form a fine substitute for the worlds highest calorie sauce. I think this idea can be adapted to feature any number of compound butters and meat combinations, and Id love to hear about any such breakfast experiments. I hope you give this a try soon. Enjoy!

Ingredients for the Dill Butter:

1/2 stick butter

2 tablespoons dill

1 teaspoon lemon zest

salt, fresh ground black pepper, and cayenne to taste

View the complete recipe

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Ezo the Bride Soup Ezo Gelin Çorbası

Ezo was a real person who lived in the south eastern part of Turkey, close to Syrian border, in early 20th century. She had two miserable marriages, and died in Syria, homesick. There are films based on her hard, unfortunate life. But I have no idea why this soup is named after her.

The most important trivia about Ezo Gelin soup is that you cannot find a single Kebapçı (Kebab Restaurant) in Turkey that doesnt serve this soup. Its the best starter before kebap-you have to have the soup, and whatever you do at home, Ezo Gelin soup is always better at a Kebapçı, even at a sloppy one. Also, its famous for being a perfect hangover cure, after Tripe Soup (İşkembe Çorbası).

traditional ingredients:
1 cup red lentils
1/3 cup rice or bulgur
1 tbsp pepper paste
1 tbsp tomato paste
1 onion
2 cloves of garlic
1/2 tbsp dry mint leaves
1/4 tsp black pepper
pepper flakes, as much as you want
1 tbsp olive oil
salt
60 oz water

optional ones:
I usually add 1 small potato and 1 carrot

-If you have a pressure cooker and a hand blender, put everything in pressure cooker (chop onion, potato, and carrot in reasonable pieces) and cook for 25 minutes on medium heat. Then, use the blender to smoothen the soup.

-If you dont have a pressure cooker, you can still boil everything together until lentils and rice are soft.

-If you have neither a pressure cooker, nor a blender then you need to finely chop the onion; make sure its really finely chopped. You can also finely chop the potato and carrot, but I prefer grating them. Garlic should be minced. After all the chopping and grating, recipe is the same: put everything in a pot and cook until lentils and rice are soft. Stir every 5 minutes.

For the sauce:
-Heat olive oil or butter (1 tbsp for 2-3 servings) in a skillet
-When oil starts sizzling (if youre using butter, try not to burn it) add 1/2 tsp paprika and after approximately 30 seconds remove from the heat. Pour over the soup.

-Squeeze lemon on the soup before you eat

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Aaloo ki Sabzi

Aaloo ki Sabzi

Ingredients:

• Potatoes (boiled, peeled and chopped) ½ kg
• Onion chopped 2
• Green chilies chopped 6
• Curry leaves 12
• Oil ¼ cup
• Salt 1 tsp leveled
• Mustard seeds ½ tsp
• Turmeric ½ tsp
• Chopped coriander leaves 2 tbsp

Method :

• Heat ¼ cup oil, 12 curry leaves and ½ tsp mustard seeds, fry till light golden, add in 2 chopped onions, fry till soft, 1 tsp leveled salt, ½ tsp turmeric, with ¼ cup water add ½ kg chooped and boiled potatoes, slightly mixed and remove. Lastly add 2 tbsp coriander leaves and 6 chopped green chilies.

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Chia seeds Porridge and Orchard syrup

Yes, I know it looks like Ive covered by porridge in black pepper and honey but honestly thats not what it is at all!

I told you about the Flahavans Irish Coarse Cut Oatmeal in my Wartime Kitchen post, but because Chia Seeds and Orchard Syrup wouldnt have been available during WW2, I couldnt include them in my post.

I don’t know if you have come across Chia before but it is a tiny seed found in flowers descended from the mint family in Mexico and Central America, has stormed onto the UK market as the most super of super foods, thanks to innovative Irish producers Chia Bia who are launching a range of Chia products including Whole Chia Seed and a range of Chia Nutrient Bars. 

Chia is not only high in protein, Fibre and Antioxidants but is also the highest plant source of OMEGA 3 on the planet. Known as the “Running Food”, Chia’s most common use (as a high-energy endurance food) has been recorded as far back as the ancient Aztecs. Previously it was used to treat wounds, colds and sore throats, upset stomachs, body odours, prostate problems, and constipation. Despite being used so many years ago it isn’t until recently that we have seen a renaissance of Chia due to its health benefits. Chia Bia supply both Milled and Whole Chia seed packs.

With a write up like that the question is...what does it taste like?  I really enjoyed the Chiabia bar, its an organic muesli bar with cranberries, coconut and chia seeds on a whole milk chocolate base. It was quite sweet, but not in an artificial way and the cranberry fruit flavour came through, so I would recommend those.  However, Im not so sure about the Chia Seeds,  the flavour is not unpleasant but Im not sure it adds any flavour its more about the protein, fibre and antioxidants which are hard to measure in a review.  I may try to make my own oaty energy bars and include some of the Chia Seeds in them.

Highbank Orchard Syrup is a sweet, organic syrup made from apples grown on a family farm in Kilkenny, Ireland. “Ireland’s answer to maple syrup" also described as vegan honey this delicious,  pouring, organic syrup, is the first of its kind. Totally organic, this unique, healthy product is made from Irish, organic apples from the Highbank Orchard Farm.The syrup really comes alive as a glaze for a Christmas ham,  in porridge, or poured over warm pancakes with or without bacon.

This was a great addition to the porridge, a lovely sweet apple flavour.  I am baking a ham this weekend so will see how it works as a glaze.

Chia Bia Seeds 315g pack found on line at £12.09
Chia Bia Bar RRP £4.28, on line retailer £1.78 + P&P
Highbank Orchard Syrup  66ml bottle on line at £3.70, 200ml - £8.00

I was supplied with these products for review, I did not receive money and was not required to give a positive review. All opinions are my own.

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Holiday notice

I am going away on holiday and will not be posting anything for the next 2 weeks, and neither will I be able to approve or answer any comments.

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