A few weeks ago, my husband met a chef who was trained in France. This chef brought a cake to a get together and my husband simply asked for the recipe to bring home to me. What I received was a recipe written most in French using grams (no cups or ounces) with minimal instructions. 

Even though I prefer to bake by weight anyway, most of the products sold in the US are according to the US system (ounces, pounds) and most recipes are written using standard measurements like cups. So, I not only had to translate the French into English, which I did without any problems, thanks to years of reading French recipes and knowing French cooking terms but I also had to adjust the "grams" to the more recognizable "ounces." 

This is a great cake to throw together. It's simple, straightforward and deliciously chocolatey. For the recipe, I did not covert the weighted ingredients into volume (cups). If you like to bake, this a good time for you to spend a few dollars on a scale and learn that baking by weight is much more accurate. I have both a digital scale and a standard scale with a dial. Either one will work. No measuring cups required, except to use as a scoop.

Chocolate Cake 
Yield: 1 9-inch cake

• 5 ounces (150g) dark chocolate (60% or higher)
• 1.7 ounces (50 ml) Amaretto  
• 4.2 ounces (120 g) unsalted butter, at room temperature
• 4.2 ounces (120 g) sugar
• 4 large eggs, at room temperature
• 3.5 ounces (100 g) almond flour (meal)
• .70 ounces (20 g) all-purpose flour)
• 1 tablespoon unsweetened cocoa powder 
• 1 tablespoon baking powder

Ganache

• 1/2 cup heavy cream
• 4 ounces dark chocolate (60% or higher)

Lightly grease a 9-inch cake pan and line the bottom with parchment paper (grease the paper). Set aside.

Preheat oven to 350ºF. 

In the top of a double boiler, melt the chocolate. Stir until smooth. Add the amaretto. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a small bowl, stir together the dry ingredients. Add the dry ingredients the egg mixture. Mix well. Pour in the melted chocolate and mix well to combine. 

Pour batter into the prepared pan. Bake for 35-40 minutes or until the cake begins to pull away from the sides of the pan. Remove from oven and cool completely. Invert cake onto a plate. Set aside while you make the ganache. 

To make the ganache, warm the cream over medium heat until it begins to steam (right before it boils). Remove the cream from the heat and add the chocolate. Stir until melted. Pour the ganache over the cake. Allow to set for 30 minutes before serving. 

Slice and serve. Great with either vanilla ice cream or whipped cream. Or heck, just have it by itself. 

If you are looking for a recipe that is easy to put together, gluten free, and extremely delicious, then look no further. This is a classic recipe for a flourless cake. The best part -- you don't need to have a bunch of gluten free flours sitting around. All you need are eggs and chocolate. Seriously simple ingredients. 

I paired this with a raspberry chocolate sauce. It isn't necessary but it sure is delicious. The sauce would work great with ice cream, too. 

Flourless Chocolate Cake with Raspberry Chocolate Sauce
Makes 1 9-inch cake

Cake:

• 6 tablespoons unsalted butter
• 8 ounces bittersweet chocolate, cut into chunks
• 6 eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon Kahlua (optional)
• 1/2 cup sugar

Sauce:

• 1/2 cup heavy cream
• 1 cup frozen (or fresh) raspberries
• 1 tablespoon sugar
• 1/2 cup chocolate chips

Preheat the oven to 275ºF. Grease the bottom and sides a 9-inch cake pan. Line the bottom with parchment paper. Butter the paper. Set aside.

Melt the butter and chocolate together in a microwave or in a pan on the stove set on low heat. Stir until melted. Cool the mixture until it's lukewarm, about 5 minutes. Pour into a large mixing bowl. Whisk in the egg yolks, vanilla, and Kahlua. Set aside while you whip the egg whites.

In a mixing bowl, whip the egg whites on high speed until soft peaks form. Gradually add the sugar. Whip the whites until stiff peaks form. 

Add one cup of the egg whites to the chocolate mixture. Stir to mix well. With a large spatula, gently fold in the rest of the egg whites into the chocolate mixture, making sure to completely incorporate the whites into the chocolate. To fold properly, do not stir the mixture. Move the spatula in the same direction, gently flipping the batter and whites over each other until it's homogenized. 

Pour batter into the prepared cake pan. Bake for 45-50 minutes or until the cake feels firm in the center and begins to pull away from the sides of the pan. Cool completely. Dust with powdered sugar.

Sauce: 
Heat the cream, raspberries and sugar over a medium heat until the berries have broken down and become mushy. Add the chocolate chips; stir until melted. Remove from heat and pour mixture through a fine mesh strainer. Refrigerate sauce until ready to serve. If sauce is too thick, stir in a little water to thin it out slightly.  

This cake contains lentils. Yes. Lentils. But... you won't know there are lentils in the cake. They provide a little structure and moisture to the cake since it calls for whole wheat flour while hanging out in the background. Trust me, you cannot taste the lentils. My son, who happens to shun most vegetables (except for tomato sauce), devoured this cake. 

I would venture to say that this cake just might be healthy. But I won't say that, should my kids be reading this. I'll just say that it tastes delicious. Served with a dollop of sweetened whipped cream and fresh berries and you have a lovely little dessert that is the perfect end to a meal. 

Heck, you can even double the recipe, make a chocolate frosting, and have yourself a chocolate layer cake perfect for birthdays.  

In case you are wondering, I have a gluten free version of this cake. I just have not made it yet. Will get on that soon.

One thing to note: I spent a few years developing lentil recipes. You can soak the lentils overnight if you want to in order to release more nutrients. 

Chocolate Lentil Cake
Yield: 1 9-inch cake 

Lentil puree:
1/2 cup yellow or red lentils
1 1/2 cups water

Cake:
3/4 cup granulated sugar
1/4 cup honey
1/3 cup olive oil
2 large eggs
3/4 cup lentil puree
2/3 cup water
1/2 teaspoon vanilla extract
1 1/4 cups whole wheat flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon Espresso powder
1/2 teaspoon salt

Lentil puree:
Place the lentils and water in a small saucepan. Bring to a boil. Cover and reduce heat to low. Cook until the lentils are tender, about 25 minutes. Drain. Reserve a couple tablespoons of liquid. Place the lentils in a food processor. Pulse until smooth. Add a little of the reserved liquid if the puree seems too dry. Allow to cool slightly before making the cake. The puree will keep in the refrigerator for 3-4 day or can be frozen for later use. 

Chocolate Cake
Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch cake pan. Line the bottom of the pan with parchment paper. Lightly grease the paper. 

In a mixing bowl, combine the sugar, honey, and olive oil. Add the eggs, lentil puree, water, and vanilla extract. Whisk until smooth. In a small bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt. Add the dry ingredients to the wet mixture, mixing well. Whisk until smooth. Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 

Remove from the oven and cool completely on a rack for 10 minutes. Remove the cake from the pan. Cool. Dust with powdered sugar and serve with sweetened whipped cream and fresh berries. ​

Long ago and far away, I cooked at a small restaurant in Ohio. Even though I worked the line, I was also in charge of the desserts we served. So for one New Year's Eve, we served this dessert. I can't remember how many I made but I remember being covered in Oreos and white chocolate mousse for most of the day. 

This one of those desserts that is just... insanely good. I have not made it in many years (the photos posted are old) but I would be willing to make this for any dinner party or gathering. People will love it. 

The torte needs at least 6 hours to chill before serving. Just a fair warning. 

White Chocolate Mousse Torte with Oreo Cookie Crust

Crust:

• 24 Oreo Cookies
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3/4 cup whipping cream
• 8 ounces semi-sweet chocolate, chopped

Filling:

• 1 pound white chocolate, chopped
• 3 cups whipping cream
• 1 tablespoon unflavored gelatin
• 1/4 cup water
• 1 teaspoon vanilla

Topping:

• Chopped oreo cookies
• Whipped cream sweetened with powdered sugar

For the crust:
Butter a 10-inch springform pan. Finely grind the Oreos in a food processor. Add melted butter and blend until combined. Press the cookie mixture onto the bottom of the springform pan. Bring the cream to a simmer in saucepan. Reduce heat to low. Add the semi-sweet chocolate and whisk until melted and smooth. Pour chocolate ganache over Oreo crust. Chill.

For the filling:
Combine the white chocolate and 1 cup cream in a bowl placed on top of simmering water. Stir until melted and smooth. Remove from over water. Cool to barely lukewarm. Sprinkle the gelatin over 1/4 cup water in a small saucepan. Let stand for 10 minutes to soften. Place on stove over low heat; stir  until gelatin dissolves. Pour the gelatin into a mixing bowl. Add the remaining 2 cups of cream and vanilla. Beat cream-gelatin mixture until soft peaks form. Beat in white chocolate mixture. Pour filling into crust. Refrigerate until filling is set, 6 hours or overnight.

Topping:
Run a small knife around the edges of the pan to loosen the sides. Release the pan sides. Pipe the whipped cream on the top and sprinkle with crushed Oreo cookies.

​Serve. 

I grew up in Ohio and every Ohioan has a recipe for Buckeyes. The buckeye tree is the state tree but their nuts are poisonous to humans. So, instead, Ohioans decided to make a candy resembling the nut but made with chocolate and peanut butter. Because, you know, chocolate and peanut butter go oh-so-well together and won't poison us. 

But... if you are not from the great state of Ohio, then you may refer to these as "chocolate covered peanut butter balls," as I've heard non-Ohioans call them. That's ok. You can call them whatever you like. But in Ohio, they're Buckeyes. And they are beloved by all. 

Buckeyes

• 1 1/2 cups peanut butter
• 3/4 cup unsalted butter, at room temperature (soft) -- that is 12 tablespoons or 1 1/2 sticks
• 1 teaspoon vanilla extract
• 1 pound powdered sugar
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon shortening (do not substitute but
• ter or margarine here)
  

In a mixing bowl, mix together the peanut butter, butter, and vanilla extract until smooth and creamy. Add the powdered sugar (sifted if you so choose) and mix well. Mixture should be creamy but stiff. Roll into 1-inch balls and place on a baking sheet lined with wax paper. Refrigerate for one hour. Melt the chocolate chips and shortening in a double boiler set over hot simmering water. Using a toothpick, dip the balls into the chocolate and then place back on the wax paper. Refrigerate at least another hour before eating.

I grew up with these cupcakes. They aren't your traditional cupcakes with a huge swirl of fluorescent frosting sitting on top. No, these are simple cupcakes. Very easy to make. Very. You might even invite your kids into the kitchen to assist you in baking. 

My Grandma C made these cupcakes all the time and every time I make them, I'm reminded of her. I left the instructions as she would have made them. So, when it says, do not mix until the last item is added, that means, do not mix until that point. Got it? Grandma said so, ok? And be sure to share, because she would have wanted you to. 


Chocolate Cupcakes

• 1 egg
• 1/2 cup cocoa powder
• 1/2 cup shortening (or butter, at room temp)
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 cup sour milk (to make sour milk -- add a 1/2 teaspoon of vinegar to the milk) OR use buttermilk
• 1 teaspoon vanilla
• 1 cup sugar
• 1/2 cup hot water

Preheat oven to 350º. Line muffin tins with paper liners. Set aside. 

Put ingredients in bowl in order given. Do not mix until last item has been added. Fill cup cake papers 1/2 full. Bake 10-15 minutes or until toothpick comes out clean. Cool on a wire rack before frosting. 

Cooked Caramel Frosting 

• 1 cup brown sugar
• 1/3 cup butter
• 1/4 cup milk
• 1 cup powdered sugar
• 1 teaspoon vanilla

Bring brown sugar and butter to a boil. Add milk and boil for 3 minutes, stirring constantly. Cool mixture to room temperature (if it's too hot, the frosting won't set up). Whisk in powdered sugar and vanilla. Stir until thoroughly combine. More powdered sugar may be needed to achieve desired consistency. Frost the cupcakes.

I made this recipe a few years ago and since then I made a couple adjustments to the recipe, including adding a crust. It's one of those desserts that is extremely rich and decadent. If you want your chocolate fix, then this is the recipe for you. 

Serve small slices because a regular slice is, well, just too much. Serve this at a dinner party or where you will have lots of guests because this is definitely a dessert best shared. I have ¾ of a torte left in the fridge and I'm wondering if we will be able to finish it. Heck, the peach pie I made lasted a good 5 days and it was far less rich. (That recipe will be posted soon, too.)

I used a 10-inch springform pan. You can use a 9-inch pan but your cake will be thicker and will need an extra 5-10 minutes to bake.

I do not consider this recipe too difficult in terms of technique. There are plenty of pictures to get you through some of the steps should you have issues.

Mocha Chocolate Torte with Hazelnut Crust
Yield: one 10-inch torte
Servings: 12

Crust:

• ¾ cup hazelnuts
  
• 9-10 graham crackers (full sheet)
  
• 1 tablespoon sugar 
  
• 7 tablespoons unsalted butter, melted
  

Torte:

• 3/4 cup water
  
• 3/4 cup sugar
  
• 1/2 cup heavy cream
  
• 1/2 cup (1 stick) unsalted butter, cubed
  
• 1 pound bittersweet chocolate, chopped
  
• 1 teaspoon espresso powder
  
• 1 tablespoon Kahula liqueur
  
• 1 teaspoon vanilla
  
• 6 large eggs
  

Ganache:

• 1 cup heavy cream
  
• 8 ounces bitterweet chocolate, chopped
  

Preheat oven to 375ºF.  Wrap 2 layers of foil around the outside of a 10-inch spring form pan, bringing the foil up to the rim.  Set aside.

Spread the hazelnuts on a sheet pan and bake for 10 minutes. Remove from oven and place on a kitchen towel and rub off the brown paper skin (it's ok if not all of it rubs off). Place the hazelnuts in a food processor with the graham crackers, and sugar. Pulse until finely ground. Add the melted butter. Pulse until mixture starts to clump together. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Set aside. 

Reduce oven temperature to 350ºF. 

In a small sauce pan, combine the water and sugar. Cook over medium heat until the sugar is dissolved, about 4-5 minutes. Set aside. 

In a double boiler set over simmering heat, combine the cream, butter, and chocolate. Whisk until melted and smooth. Add the sugar syrup, along with the espresso powder, Kahula, and vanilla. Whisk until smooth. Remove the bowl from over the water. In a small bowl, beat the eggs. Slowly add the eggs to the chocolate mixture, whisking to combine well. Pour batter into the spring form pan. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come half-way up the side of the pan. 

Bake for 35-40 minutes or until the center of the torte no longer giggles in the center. Remove from the water bath, remove the foil, and cool on a rack. Cool completely.

Ganache:
As the torte is cooling, heat the cream until near boiling (little bubbles will form around the sides). Place the chocolate in a bowl and pour the hot cream over the chocolate. Whisk until smooth. Pour the ganache over the torte. Refrigerate the torte for at least 2 hours before serving. Before serving, run a knife around the edges of the pan and release the sides of the spring form pan. Serve. 

Torte will keep for up to 3 days in the refrigerator.