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.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.