Rich, fudgy and soul-satisfying. This flourless chocolate cake is exactly what you need make a bad day better. It’s the kind of cake you don’t need an occasion to bake, because it’s just that good.
- 150 g dark chocolate, chopped
- 70 g unsalted butter
- 4 eggs, separated and at room temperature
- 90 g granulated sugar
- 20 g cocoa powder
- 1/2 teaspoon salt
- Pre-heat the oven to 180°C. Line a 7 inch spring-form pan with parchment paper.
- Add the chopped up chocolate to a heat-proof bowl. In a saucepan, heat the butter until it is just simmering.
- Remove from heat and pour over the chocolate. Let sit for about 2-3 minutes and then whisk until smooth. Set aside to cool.
- Add the 4 yolks to the chocolate and whisk to combine. Then sift in the cocoa and salt. Mix together until combined. The mixture will be thick and stiff.
- Using an electric mixer, whisk the egg whites and sugar until stiff peaks or a meringue forms.
- Add 1/3 of the whipped egg whites to the chocolate mixture and fold gently to combine. Then add in the rest of the egg whites and gently fold through until all mixed together.
- Pour the batter into the prepared pan and bake for 21-23 minutes. Let the cake cool in the pan for 10 minutes and then release and allow to cool completely. The cake will collapse and form cracks on the surface as it cools.
These cookies are highly addictive. Made with just a handful of ingredients, they are chewy, nutty and downright delicious. Pistachio and dark chocolate is a ridiculously amazing combination, but the addition of coconut just takes it to a whole new level!
* Makes about 10 cookies
- ¾ cup pistachios (shelled)
- ¼ cup assorted nuts of your choice (I used almonds, cashews and walnuts)
- 1 tablespoons cocoa powder
- 3 tablespoons coconut oil (melted)
- ¼ cup brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon almond milk
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 4 ounces dark chocolate (chopped)
- Line a baking sheet with parchment paper and preheat the oven to 180°C.
- Place pistachios and assorted nuts in a food processor and pulse until finely chopped. Set aside.
- In a mixing bowl, add the coconut oil, sugar, honey and almond milk. Stir in the salt and vanilla. Mix in the chopped nuts and cocoa powder. Place in the fridge for 30 minutes at least. The dough will be wet and needs to harden slightly before baking.
- Once the dough has chilled, make small balls and flatten them to about ¼ of an inch. Place the cookies at least 3 inches apart on the baking sheet.
- Place cookies in the oven and bake for about 8-9 minutes or until the edges are just golden brown. They will still look soft but will continue to cook when you take them out of the oven.
- Let the cookies cool completely on the baking sheet. Do not place on a cooking rack!
- In a double boiler melt the chopped chocolate, constantly stirring until the chocolate is smooth and melted. Drizzle in about ½ teaspoon of coconut oil.
- Using a spoon, drizzle chocolate on to the top of the cookies. Decorate with crushed pistachios. Let the chocolate set completely.
There is something so special, almost magical about this cake. It brings together two fragranced and mellow flavours that work together like magic, pistachio and rose. These comforting, familiar flavours always take me back to my grandmother’s Phirni. It’s a combination that forever has a place in my heart. But, inside a cake, this combination works just as well, if not better. This Persian cake is delicately flavoured with toasty notes of almonds and pistachios. It’s bright and floral, decadent and fragrant. Or to put it simply, it’s delicious.
- 75 g butter
- 80 g sugar
½ tablespoon lime zest
- 1 teaspoon vanilla extract
- ¼ teaspoon rose extract
- 2 eggs
- 90 g ground almonds
- 65 g ground pistachios
- Preheat oven to 180°C. Line a small loaf tin with baking paper.
- Add the butter, sugar, lime zest, vanilla and rose extract in a mixing bowl. Cream together until pale and fluffy.
- Add in the eggs, mixing well after each addition.
- Fold in the ground almonds and ground pistachios.
- Bake for 1 hour.
This honeyed pear and almond cake is gluten free, refined sugar free and is the epitome of warm, sunny picnicy days. It’s not overly sweet and uses only unrefined sugar so that the pears and honey add the needed sweetness without overdoing it. I absolutely love baking with almond flour. It brings with it a beautifully subtle, nutty and toasty flavour. The cake itself is spiced with cinnamon and honey. Soft notes of almond and floral hints of pear give the cake a much needed mellowness. It’s simple, but good.
- 2 pears (grated)
- 150 g ground almonds
- 2 eggs
- 50 g honey
- 30 g olive oil
- ½ teaspoon cinnamon powder
- ⅔ teaspoon baking powder
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon of melon seeds
- Pre-heat your oven to 160°C. Line a 8″ cake tin with parchment paper.
- Separate the eggs into whites and yolks.
- Beat the egg-whites with an electric mixer until you have soft peaks.
- In the bowl with the yolks, add the honey, oil and grated pears. Mix until combined.
- Fold the dry ingredients into the yolk mixture.
- Gently fond in the egg-whites.
- Transfer the batter into the cake tin and sprinkle the melon seeds on top.
- Bake for one hour.