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Flourless chocolate cake


Ingredients

  • 8 oz - bittersweet chocolate (you can substitute with semisweet but then only use 1/4 cup of sugar)
  • 8 oz - butter
  • 1/3 cup sugar
  • 5 large eggs
  • 2/3 cup almond flour
  • 1 1/2 cups walnuts - (you can substitute with macadamia nuts)

Process
  1. Preheat oven to 350 F.
  2. Cut the chocolate into small pieces.
  3. To melt the chocolate, there are three choices:
    • Place it in a small bowl.  Then place the bowl over a boiling pot which is sufficiently small to allow the bowl to remain on top.  Stir until melted.
    • Use a double-boiler.  Stir until melted.
    • Microwave.
  4. In a large bowl add the butter and sugar and mix  for 4 minutes using an electric mixer.
  5. Add 1 egg, mix for 1 minute.  Repeat 4 times.
  6. Add melted chocolate and mix for 15 seconds.
  7. Add almond flour and mix for 15 seconds.
  8. Add walnuts and mix by hand with wooden spoon for 10 seconds.
  9. Place mixture in a 9" round cake pan and bake for 26 - 29 minutes.
  10. Check the cake after 26 minutes.  If it's too wet on top, continue to bake until the top is only slightly wet (Don't over-bake).
* Cooking tip * - Make some homemade whip cream.  It works very well with the cake.


                 
 
 








































 

 
      



Almond-less chocolate cake


Ingredients

  • 16 oz - bittersweet chocolate
  • 8 oz - butter
  • 1/4 cup coffee
  • 8 large eggs
Process
  1. Preheat oven to 325 F.  Place rack on lower middle setting.
  2. In a 9" pie pan, place parchment paper inside.  Then grease the bottom and sides of paper with a little butter.
  3. Boil enough water to fill half the height of an oven pan.
  4. Cut the chocolate into small pieces.
  5. Add the chocolate, butter and coffee to a small bowl.
  6. To melt the chocolate, there are three choices:
    • Place it in a small bowl.  Then place the bowl over a boiling pot which is sufficiently small to allow the bowl to remain on top.  Stir until melted.
    • Use a double-boiler.  Stir until melted.
    • Microwave.
  7. In a large bowl add the eggs and mix  for 5 minutes using an electric mixer.
  8. Fold the chocolate mixture into the egg mixture until uniform (do not over-stir).
  9. Pour the mixture into the pie pan.
  10. Place the pie pan inside of the larger oven pan and place in the oven.
  11. Pour enough boiling water into the oven pan to fill it half way.
  12.  Bake for 22 - 26 minutes until temperature reaches 140 F.
  13. After removing cake from the oven, let it cool on a wire rack for an hour, then refrigerate.  
* Cooking tip * - Make some homemade whip cream.  It works very well with the cake.


                 
 
 





















 

 
      



Plum tart


Ingredients

   Crust

  • 2 cups almond flour or almond meal
  • 4 tbsp butter - melted
  • 2 tbsp sugar
    Custard
  • 2 cups half & half
  • 1/3 cup sugar
  • 5 large egg yolks
  • 2 tbsp tapioca starch
  • 1 vanilla bean, split lengthwise and scraped, seeds and pod used
    Topping
  • 6 plums (you can substitute with berries but you won't need to bake them)
Process
  1. Preheat oven to 350 F.
  2. In a small bowl mix the crust ingredients together.
  3. Form the mixture all around the side of the pie pan first and then the bottom.  Use a 9”  pie pan.
  4. Bake for 12 to 18 minutes until the crust is lightly golden.
  5. In a large saucepan add all of the custard ingredients and whisk to combine.
  6. Place over medium heat and stir constantly until mixture is very thick, 15 to 20  minutes.
  7. Pour the mixture in a medium bowl and remove the vanilla pod.
  8. Let the mixture cool for 30 minutes, then cover it with plastic wrap and refrigerate.
  9. Preheat oven to 400 F.
  10. Slice the plums in 1/4 “ thickness and place on a baking sheet lined with parchment paper.
  11. Bake for 20 - 30 minutes, then remove from pan.  They are ready when they start to look a bit dried out.
  12. After the custard has cooled, pour the custard into the pie crust.  Then arrange the plums on top.
* Cooking tip *
- To speed up the cooking time of the custard, in place of a saucepan, a very large skillet or frying pan can be used.  The larger the cooking area, the faster the liquid will evaporate.

  
 
 





















 

 
      



Cheese cake


Ingredients


  • 1 lb cream cheese
  • 1 lb ricotta cheese
  • 8 oz butter
  • 1 tbsp vanilla extract
  • 4 eggs
  • 2 tbsp lemon juice
  • 2/3 cup - sugar
  • 1/3 cup tapioca starch
  • 8 oz sour cream

  • Process

    1. Preheat oven to 315 F.
    2. In a large bowl combine the cream cheese and ricotta cheese and mix with an electric mixer until smooth (Maybe 2 minutes).
    3. Add all of the other ingredients except the sour cream and continue mixing until smooth (don't over-mix)
    4. Add the sour cream and mix with a spoon for 10 seconds.
    5. Pour the batter into a 9" spring-form pan (see below) and bake for 80 - 90 minutes depending on your oven.
    6. Check the cake after 75 minutes and when it's slightly golden brown on top, its ready.
    7. Don't open the side pan spring and leave it out for 2 hours, then refrigerate.  After cooling overnight, the spring can be opened.

      
     
     





















     

     
          



    Lemon/ricotta flourless cake


    Ingredients


  • 4 oz butter (120 grams)
  • 2/3 cup sugar
  • 1 tbsp vanilla extract
  • zest of 2 lemons
  • 2 1/2 cups almond meal (240 grams) 
  • 10 oz ricotta cheese
  • 4 egg yolks
  • 4 egg whites

  • Process

    1. Preheat oven to 350 F.
    2. In a large bowl, combine the butter, sugar, vanilla and lemon zest and mix with an electric mixer until smooth and creamy (maybe 6 minutes).
    3. Add the egg yolks one at a time and continue to mix. 
    4. Add the almond flour and mix until uniform.
    5. Fold the ricotta cheese into the batter.
    6. In a medium bowl, add the egg whites and mix with an electric mixer until the peaks are stiff.
    7. Fold 1/3 of the egg whites into the batter and then repeat twice more.
    8. Pour the batter into a 9.5" pie pan  and bake for 35 -45 minutes depending on your oven.  The cake should be golden brown and firm on top.
      
     
     





















     

     
          



    Almond cookies


    Ingredients

    • 4 cups almond flour or almond meal (add more if the dough is too moist)
    • 6 tbsp melted butter
    • 3 egg whites or 2 whole eggs
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup maple syrup
    • 1 cup pecans - chopped
    • 1 tbsp vanilla extract
    • 1 cup arame seaweed - broken up slightly with your hands
    • 1 tbsp cinnamon
    Process
    1. Heat the oven to 350 F.
    2. In a large bowl, add the eggs and baking powder and mix.
    3. Add the rest of the ingredients to the bowl and mix with your hands.
    4. Form into 2" flat circles and place on a cookie sheet or large oven tray.
    5. Bake for 15 - 20 minutes.  Bottom of cookies should be golden brown but tops should be light in color.

      
     
     





















     

     
          



    German chocolate cake


    Ingredients

       
    Batter
    • 2/3 cups butter
    • 1 cup cocoa powder
    • 2 eggs
    • 8 egg whites 
    • 8 egg yolks
    • 1/4 tsp cream of tartar
    • 1 cup half & half
    • 1 1/4 cups sugar
    • 1 tsp salt
    • 1 tsp vanilla extract
    • 1 cup coconut flour
        Frosting

    • 2 cups half & half
    • 3 tbsp tapioca starch
    • 2/3 cup sugar
    • 4 egg yolks
    • 1 cup butter
    • 2 tsp vanilla extract
    • 2 2/3 cups coconut flakes
    • 2 cups of pecans - chopped
    Process
      
       Batter

    1. Preheat oven to 350 F.
    2. In a small saucepan melt the butter over medium heat.
    3. Add the cocoa, mix well and remove from the heat.
    4. In a large bowl add the egg whites and cream of tartar.  Beat with an electric mixer until stiff peaks form.
    5. In a large bowl combine the eggs, egg yolks, half & half, sugar, salt and vanilla extract.  Next, mix in the cocoa mixture.  Using a whisk, add the flour and mix until there are no lumps.  Finally, fold the batter into the egg white mixture using a spatula.
    6. Grease with butter two 8" cake pans.
    7. Pour the batter into the greased pans.
    8. Bake for 30 to 35 minutes.
        Frosting

    1. In a large saucepan, combine the coconut cream, tapioca, sugar, egg yolks and butter.  Cook over a medium heat stirring constantly until the mixture has thickened.
    2. Remove from the heat and add the vanilla, coconut flakes and pecans.  Mix well.
    3. Let the frosting cool.
    4. Place one cooled caked on a plate.  Spread some of the frosting on the top.  Place the other cake on top of the frosted cake.  Again spread some of the frosting on the top and then all around the sides.
    5. Optionally - You can first slice each cake in half thus producing a 4 layer cake.  The frosting would then be applied more thinly to each layer but produce a more moist cake.

      
     
     





















     

     
          



    Coffee cake


    Ingredients

    Topping
  • 2 cups walnuts - chopped
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/4 cup melted butter

  • Batter

  • 3/4 cup sifted coconut flour
  • 1 tsp baking powder
  • 1/2 cup melted butter
  • 9 eggs
  • 1/2 cup sugar
  • 1/4 cup half & half
  • 1/2 tsp salt
  • 1 tsp vanilla extract

  • Process
    1. Preheat oven to 350 F.
    2. In a medium bowl mix the topping ingredients together.
    3. In a small bowl combine the flour and baking powder.
    4. In a large bowl combine the butter, eggs, sugar, half & half, salt and vanilla.
    5. Using a whisk, add the flour/baking powder mixture into the large bowl and mix until there are no lumps.
    6. Grease with butter an 8" x 8" cake pan.
    7. Pour the batter into the greased pan and then sprinkle the topping mixture uniformly over the batter.  Next, push the nuts half way down into the batter.
    8. Bake for 30 to 35 minutes.
    * Cooking tip * - An easy way to determine if the cake is done, is to stick a toothpick or knife in the center and when it comes out clean, it's done.


      
     
     





















     

     
          



    Chocolate pudding


    Ingredients
    • 2 cups half & half
    • 1/3 cup sugar
    • 1/3 cup cocoa powder
    • 4 tsp tapioca starch
    • 3 egg yolks
    • 2 tsp vanilla extract
    • 1/4 tsp salt
    Process
    1. In a medium saucepan, add all of the ingredients.  Cook on medium heat while stirring with a whisk until mixture boils, then lower the heat and continue cooking for another 3 minutes while stirring.
    2. Transfer pudding to a bowl and place in the refrigerator. 
      
     
     





















     

     
          



    Chocolate mousse


    Ingredients
    • 6 oz bittersweet chocolate
    • 6 oz butter
    • 1/4 cup dark brewed coffee
    • 4 egg yolks
    • 4 egg whites
    • 3 tbsp sugar
    • 2 tbsp dark rum
    • 1 tbsp water
    • 1/2 tsp vanilla extract
    • pinch of salt
    Process 
    1. Cut the chocolate into small pieces.
    2. To cook the chocolate/butter/coffee mixture, there are two choices:
      • Place them in a small bowl.  Then place the bowl over a boiling pot which is sufficiently small to allow the bowl to remain on top.  
      • Use a double-boiler.  
      Cook the mixture until fully melted and uniform.
    3. In a small bowl, add the egg yolks, sugar, rum, vanilla, salt & water.  Then place the bowl over a boiling pot which is sufficiently small to allow the bowl to remain on top.  Whisk until thick like mayonnaise.  Don't let it overcook or it will become scrambled eggs!
    4. Place the egg yolk mixture bowl in a large bowl filled with ice and water.
    5. Fold the chocolate mixture into the egg yolk mixture until uniform.
    6. In a medium bowl, add the egg whites and beat with an electric mixer until very stiff.
    7. Fold the chocolate mixture into the egg whites until uniform.  Don't over-fold or you will loose volume.
    8. Transfer mousse to 6 small ramekins or cups and place in the refrigerator.

                              
     

      
     
     





















     

     
          



    Almond sponge cake


    Ingredients

  • 12 egg whites
  • 12 egg yolks
  • 2/3 cup sugar
  • 2 cups almond flour
  • 2 tbsp tapioca starch
  • juice of 1 lemon
  • juice of 3/4 orange
  • zest of 1 lemon
  • zest of 1 orange
  • 1 cup chopped walnuts

  • Process
    1. Preheat oven to 315 F.
    2. In a medium bowl, combine the egg yolks, sugar, almond flour, tapioca starch, lemon & orange juice.
    3. Using a grater, grate the outside of the lemon & orange (zest) into the egg yolk mixture.  Mix with an electric mixer until smooth.
    4. In a very large bowl, add the egg whites and mix with an electric mixer until very stiff, maybe 10 minutes.
    5. Using a spatula, fold the egg yolk mixture into the egg white bowl.  Do not mix, instead use the spatula like you are turning over pancakes (pick up the batter from the bottom and dump it on top.  Continue folding only until the batter is reasonably mixed, less than a minute.
    6. Using scissors, cut a paper bag to fit inside a 10" x 13" cake pan (other cake pan sizes are fine as long as the square inches are similar (10" x 13" = 130 square inches).
    7. Mold the paper bag inside the cake pan.
    8. Pour the chopped walnuts onto the bottom of the cake pan and distribute evenly.
    9. Pour in the cake batter.
    10. Bake for 75 minutes.  The cake will be done when its golden brown on top and a toothpick comes out clean.
    11. After the cake cools, it can be placed in the refrigerator or left outside but it is vital that it not be covered otherwise the cake will become too wet.
    * Cooking tip * - The secret to a successful sponge cake is:
    1. Beat the egg whites a lot
    2. Don't over-fold the batter or you will lose the air bubbles that you built up beating earlier.

      
     
     








































     

     
     
     





















     

     
          



    Apple cake


    Ingredients

    Bottom of pan
  • 1/4 cup melted butter
  • 3 tbsp brown sugar
  • 1/4 cup raisins
  • 1/2 cup walnuts
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 apples - skinless and sliced

  • Batter

  • 3/4 cup sifted coconut flour
  • 1 tsp baking powder
  • 1/2 cup melted butter
  • 9 eggs
  • 1/2 cup sugar
  • 1/4 cup half & half
  • 1/2 tsp salt
  • 1 tsp vanilla extract

  • Process
    1. Preheat oven to 350 F.
    2. In a medium bowl mix all of the bottom of pan ingredients together except the apples.
    3. Pour the mixture into the cake pan evenly.  Next, arrange the sliced apples on top.
    4. In a small bowl combine the flour and baking powder.
    5. In a large bowl combine the butter, eggs, sugar, half & half, salt and vanilla.
    6. Using a whisk, add the flour/baking powder mixture into the large bowl and mix until there are no lumps.
    7. Grease with butter an 8" x 8" cake pan.
    8. Pour the batter into the greased pan on top of the bottom of pan mixture so that it is fully covered.
    9. Bake for 35 to 45 minutes.
    10. Once the caked has cooled, turn it upside down onto a plate so that the apple mixture is on top.
    * Cooking tip * - An easy way to determine if the cake is done, is to stick a toothpick or knife in the center and when it comes out clean, it's done.


      
     
     





















     

     
          



    Chocolate butter


    Ingredients

    • 16 oz - butter (kerry gold butter best)
    • 1/2 (heaping) cup cocoa powder
    • 1/2 cup powdered sugar
    • 1 cup macadamia nuts (chopped fine)
    Process
    1. The butter needs to be very soft before mixing.
    2. In a large bowl, add the butter, cocoa powder and the sugar.
    3. Using a wooden spoon, mix until completely incorporated. 
    4. Using a food processor, chop the nuts until small but not powder.
      • Add the nuts to the bowl and mix briefly.
      • Move the mixture to a container or two that can be stored in the refrigerator.
                       
      Think Butter
      .com


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