Flourless chocolate cake became my obsession in the bustling kitchen of a gourmet restaurant where I worked in the early 90s. I was fascinated by the dense but creamy texture as well as the deep, dark fudgy flavour of this masterpiece. I experimented with different chocolates, sweeteners, number of eggs, and flavourings until I found the perfect combination. This should be the cake you serve when impressing and spoiling your guests is the goal. You might never use flour again.
Chocolate and coffee are a popular pairing because the bitterness and sweetness creates an incredible richness. Stir 1 Tbsp (15 mL) espresso powder into the water along with sugar and salt. Then follow the remaining steps as written.
Excerpted from The Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals, by Andy DeSantis RD MPH and Michelle Anderson, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.
Preheat oven to 300 F (150 C). Grease a 9 in (23 cm) round springform pan and set pan on a piece of foil. Fold foil up the outside of the pan, forming a waterproof layer. Set aside.
In small saucepan, combine water, sugar, and salt over medium-high heat, stirring until sugar is completely dissolved. Remove pan from heat and set aside.
In large bowl over a medium saucepan of simmering water, place chocolate and stir until chocolate has melted. Remove chocolate from heat and, with hand beater on medium speed, beat in butter (one cube at a time) until well blended. Beat sugar mixture and eggs (one at a time) at medium speed. Add vanilla, and beat until smooth.
Pour batter into prepared springform pan and place pan into a larger pan. Pour boiling water into the larger pan until it reaches 1 in (2.5 cm) up sides of springform pan. Bake cake until edges are firm, about 45 minutes. Remove cake from oven and let cool on rack.
Chill cake in refrigerator overnight. Remove from springform pan until ready to serve.
This recipe is part of the Book review: The Easy 5-Ingredient Pescatarian Cookbook collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.