Flourless chocolate Torte

Gluten free flourless chocolate cake

I had stumbled upon this recipe purely coincidentally. One of my friends is on a gluten-free diet and for her birthday I thought this would be one of the best gifts I could give her, as she loves dessert but is always at a loss, cause of gluten.

The cake is absolutely divine. It’s like a cross between a fudge and brownie – a little gooey. With a certain richness, it can be overwhelming after a couple of bites. But it’s great if one is on a low-carb diet.

Time: 1 hour

Baking Time: 40 minchocolate Glaze over flourless chocolate cake

Serves: 10 slices

Materials:

  • 7” baking tray
  • 2 saucepans
  • Handmixer
  • Rubber spatula

Cake Ingredients:

  • Chocolate bits– 170 gm
  • Butter – ½ cup
  • Sugar – ¾ cup
  • Salt – ¼ tsp
  • Eggs – 3
  • Cocoa powder – ½ cup
  • Hot Coffee  – ¾ cup
  • Vanilla essence – 1 tsp

Method:

  • Preheat the oven to 175C and place butter paper into the baking pan.
  • Use a double boiler and melt chocolate and butter. Stir until the mixture is smooth.
  • Stir in hot coffee, sugar and salt until it is dissolved. Remove from the heat
  • Beat the eggs separately and whisk the eggs into the chocolate mixture.
  • Sieve in cocoa powder and mix well.
  • Pour this batter into the pan and bake for 40 min. Check to see if the cake is done.
  • Remove from the oven and cool.

Glaze Ingredients:

  • Chocolate bits – 56 gm
  • Butter – 1 ½ tbsp
  • Milk – 1 ½ tsp
  • Honey – 1 ½ tsp

Method:

  • Use a double boiler and melt chocolate and butter. Stir until the mixture is smooth.
  • Remove from the heat and add milk and honey. Stir till smooth and glossy.
  • Pour all over the cake and spread evenly.

Apron’s Advise

  • Double boiler – Boil water in a saucepan, place another bowl over it.
  • The center of the cake has a tendency to take longer to bake, so test it before removing the cake from the oven. Keep it for another 5 – 10 min
  • While baking, cracks will appear in the cake. Perfectly normal. On cooling, the cracks will close up.
  • On cooling, the cake will deflate a bit, but don’t worry!! This is perfectly fine.

 

Choco-coffee Banana Pie

Choco-Coffee Banana PieTime: 20 min
Idle time: 50 min

Serves: 10

Materials:choco-coffee Banana Dessert

  • 9” pie bowl
  • Saucepan
  • Hand Mixer

Pie Base

Ingredients:

  • Marie Biscuit
  • Butter – 1/3 cup

A biscuit base can be made in the same way as the base for the Chilled Lime Icecream Pie

Pie Filling

Ingredients:

  • Whipping Cream/ Heavy cream – 1 cup
  • Coffee powder – 1 Tbsp
  • Cocoa powder – 1 tbsp
  • Egg Yolks – 4
  • Sugar – 110gm
  • Milk – 1/2 cup
  • Cinnamon powder – 1/2 tsp
  • Banana – 2
  • Cashewnuts – 1/2 cup

Method:

  • Line the pie tray with the biscuit base and freeze it for about 20 min.
  • In a saucepan, bring the cream, milk, coffee and cocoa powder to boil. Let it cool to room temperature.
  • Separate the egg yolks from the whites. Whisk the egg yolks and sugar together till pale yellow.
  •  Once the coffee mixture is room temperature, add it to the egg mixture while whisking.
  • Then add in the cinnamon powder and keep whisking for a while.
  • Cover the pie base with the sliced bananas and chopped cashewnuts then pour in the filling.
  • Bake at 375 F for 30 min.
  • Let it cool to room temperature and then refrigerate.
  • Serve with a scoop of ice cream.

Tips:

  • Ensure that the coffee mixture is completely cooled before adding to the egg mixture, else the egg will cook.

slice of chocolate coffee banana dessert

Chilled Lime-Ice cream Pie

 Lemon Cream Dessert

 

Time: 1 hr


Idle time: 30 min


 Serves : 10


 Materials:

  • Stainless steel bowl
  • Saucepan
  • Whisk
  • 9” pie dish

 
Base Layer:

          Ingredients :

 

  • Marie Biscuit – 1 pkt
  • Butter – 1/3 cup


         Method :

  • Mix biscuit crumbs and melted butter until well blended. Press the mixture into the 9” pie dish.
  • Chill for about 1 hr.

 

Ice-cream layer:Ice cream Layer of Lime Pie


Ingredient: Vanilla Ice cream


Lime Layer:


      Ingredients:

  • Unsalted Butter ( room temp) –  4 tbsp
  • Lime juice – 1/3 cup
  • Lime zest – 1 tbsp
  • Sugar – ¾ cupLemon Dessert with Vanilla Ice cream
  • Eggs – 3


    Method:

  • In a stainless steel bowl placed over a saucepan of boiling water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly, until the mixture becomes thick like a custard. This will take approximately 20 minutes.
  • Remove from heat. Add the lime zest and the butter and whisk into the mixture until the butter has melted. The mixture will continue to thicken as it cools.
  • Cover with a cellophane immediately (so a skin doesn’t form) and refrigerate.

Finally!!!!

  • Over the biscuit layer, add a layer of Vanilla Ice cream, creating a small dent in the center.
  • Pour the chilled lime pudding in the center.
  • Freeze until ready to eat. 

Tips:

  • Be careful not to curdle the lime curd by stirring continuously.
  • You can use a lime favoured custard if you want to save time. But do try this out, it’s worth it.
  • Ensure that you cover the lime curd with a cellophane, so that the skin layer does not form

Quick Strawberry Topping

 

Strawberry Apple Jam

I love strawberries and what better than to have a receipe of one with a variety of uses – having a topping over your icecream or spread it over a slice of toast or mixed with milk. Hence I wanted something which was not too sweet yet just enough to keep me coming back for more. I got the idea for this recipe from The Barefoot Contessa .  I reduced the sweetness and I added few more fruits, so that the strawberry taste is not too over powering.

Time: 35 minStrawberry Jam


Serves: 10

Material:

  1. 2 litre Non stick Saucepan
  2. Wooden spoon

Ingredients:

  1. Strawberries – 2 pkts ( ~ 20 pieces )
  2. Orange juice – 1/2 cup
  3. Apple – ½
  4. Pear – ½
  5. Raisons – 1 tbsp
  6. Sugar – 1 cup
  7. Triple Sec liqueur – 1 tsp

Method:

  1. Wash and cut the strawberries into bits and put it into the saucepan. Add a cup of sugar and cook on medium flame. Stir once in a while until the sugar melts. Gently press the strawberries, so that they mash up a bit.
  2. After the sugar has completely melted, pour in the orange juice and mix well. Add a tsp of Triple Sec liqueur. It adds a spunk.
  3. Cut the apple and pear into very fine bits and add this to the strawberry along with the raisons. Continue stirring over a medium flame for about 20 min till it has a thick syrup like consistency.
  4. Voila!! You are done! Take it off the stove and let it cool before refrigerating.

 

Tips:

  1. You can add more sugar if the strawberries are not sweet enough. I added a little less, so that I could use this topping on a variety.
  2. Make sure you constantly stir the sugar and add the orange juice as soon as the sugar is melted, else the sugar will burn.

 

Chocolate Biscuit Pudding


Time: 15 minChocolate Biscuit Cake

Serves: 15

Material:

  1. 9” pie dish
  2. 2 medium mixing bowls

Ingredients:

  1. Marie biscuit – 2 pkts
  2. Coffee powder – 3 tsp
  3. Nutella – 1 tin
  4. Nestle cream – 1 tin
  5. Sugar – 3 tsp

Method:

  1. In a mixing bowl, add coffee powder to a cup of hot water. Dip marie biscuits in the coffee mix, one at a time and layer the bottom of the dish. Don’t soak the biscuits too long, else they will fall apart. Fill in the empty gaps.
  2. In another mixing bowl, mix well the nestle cream and sugar. Spread a layer over the biscuits.  
  3. Spread a layer of nutella over this.
  4. Put another layer of soaked biscuits, followed by cream and finally nutella.
  5. You can design the top layer of chocolate to look attractive.


Tips:

  1. Use a glass dish, so that you can see the beautiful colours of chocolate and ensure that the dish is not deeper than 2”.
  2. Dont worry if the biscuits do fall apart after soaked in coffee, just keep it aside and use it to fill in the gaps.
  3. Mix the sugar well in the nestle cream so that no granules remain. You can substitute with powdered sugar.
  4. 2 layers of the recipe is good. I’ve not tried more coz I feel it would be too much biscuit.