Flourless chocolate cake

Flourless chocolate cake is one of those delicacies that seems difficult but is not. There are only a few ingredients, and the hardest part is letting a mixer beat the egg whites into stiff peaks. If you're gluten free, then you can have your cake and eat it too! Unless you eat the whole thing at once. And top is off with some fruit, whipped cream, and/or a caramel sauce. When it's this good, this becomes a judgement-free zone. Enjoy!

Flourless chocolate cake

Yield: 16 servings
Ingredients

• 1 lb bittersweet chocolate, chopped into small pieces
• 1 stick unsalted butter
• 9 eggs, separated
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Cooking Directions

1. Preheat the oven to 375 F.
2. Butter a springform pan.
3. Put the chocolate and butter into a stainless steel mixing bowl and heat over (but not touching) about 1 inch of simmering water until melted, stirring occasionally.
4. Meanwhile, whisk the egg yolks with the sugar and vanilla in a mixing bowl until pale yellow in color.
5. Whisk the chocolate mixture into the egg yolk mixture.
6. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.
7. Pour into the cake pan and bake until the cake is set and a toothpick inserted into the cake comes out with moist crumbs clinging to it, about 20 minutes. Let stand at least 10 minutes, then remove sides of pan.

Mint Chocolate Chip Frozen Yogurt

Mint Chocolate Chip Frozen Yogurt

Total time: 1 hour
Yield: 8 servings
Ingredients

• 2 teaspoons powdered gelatin
• 1 3/4 cups skim milk
• 1/2 cup sugar
• ~18 ounces Greek yogurt
• 1/2 teaspoon peppermint extract
• 1 ounce dark chocolate, finely chopped

Cooking Directions

1. In a large mixing bowl, sprinkle gelatin over 1/2 cup milk.
2. In a small saucepan, heat the remaining 1 1/4 cups milk with sugar over medium-high heat, stirring frequently. When mixture is boiling, pour into bowl with milk and gelatin and stir until gelatin is completely dissolved.
3. Stir yogurt into gelatin mixture. Whisk in peppermint extract.
4. Freeze in an ice cream machine according to manufacturer's instructions.
5. Toward the end of freezing time, add chocolate.
6. Serve immediately or freeze to desired consistency.

Slow Cooker Chocolate Cake

Wow! This is so cool is so many ways. Cake in a slow cooker. Delicious cake in a slow cooker. Moist, chocolatey, rich cake in a slow cooker. Simple and amazingly easy.

I don't know if I can get over how flabbergasted I am that this turned out so gorgeously well. So warm and dark and moist - absolutely the best cake I've ever made. One of the best parts is that it's a cake without frosting (because I generally despise frosting). OK, I'm going to just hand you the recipe now, both so that you can make it yourself and so I can grab another piece. Enjoy!

Slow Cooker Chocolate Cake

Yield: 8 servings
Ingredients

• 1 cup white sugar
• 3/4 cups and 2 tablespoons all-purpose flour
• 1/4 cup and 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1/2 cup boiling water

Cooking Directions

1. Spray crock of a 2 quart slow cooker with cooking spray.
2. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil, and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
3. Pour the cake batter into the prepared slow cooker.
4. Set slow cooker to low. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 4 hours. DO NOT remove lid at any time, otherwise you'll lose moisture. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

Mom's World Famous Fudge

The Best Fudge - ever! Trust me on this one. My grandma passed this on to my mom, and it has been given out around the holidays for years and years. Now, we're passing the recipe on to you. It's fudge, so forgot about it being light and airy, blah blah blah. This is pure decadence - soft, melts in your mouth, sugar-rushes your heart a second closer to sweet oblivion.

There is a trick to this fudge, so pay attention. Constant, unwavering stirring. Never stop. Pay attention. And you'll give your family and friends another reason to love you (or hate you) this holiday season. Enjoy!

Homemade Cannoli

A chocolate chip cannoli could be one of the easiest Italian desserts you'll ever make. Well, as long as you forget about making the cannoli shells yourself. Those things can be a huge pain, and they are only worth doing at home if you're going to make more than 20. Since most of us aren't, and we only want some of that sweet ricotta filling anyway in a fun, easy-to-hold shell, it's just better to buy a couple cannoli shells from a local bakery or supermarket.

The secret to a great filling is in the simplicity and ratio. All you really need is ricotta and powdered sugar. Powdered sugar is essential. You won't get the right texture without it. There are some other fun additions you can make like amaretto or orange-flavored liqueur, but be sure to adjust for the added 1 tsp - 1 Tbsp of liquid so it's not too runny. Now on to the cannoli!

Ingredients

2 cannoli shells
1 cup ricotta cheese
1/4 cup powdered sugar
handful of chocolate chips

Directions

Mix together ricotta and powdered sugar. Start with the above ratio and adjust to your personal tastes.

Spoon (or pipe) into shells, filling all the way through.

Sprinkle chocolate chips on the outside.

Grab a cappuccino and enjoy!

Challah Bread: 4 Ways

Doesn't that just look delicious? 4 ways of doing light, fluffy, eggy challah bread. All of these recipes are from the same basic Challah Bread recipe from a while back.

Above are the two sweet varieties: raisin and chocolate chip. I'll let you guess which is which. Personally, I liked the raisin one more, and a certain someone really liked the chocolate chip challah bread. In either case, I would add more raisins and chips.

The two above are the savory ones. A plain one like we made before and a rosemary and olive oil one with sea salt on top. Out of all four the rosemary one was my favorite. It went with everything at any time of day. It was perfect.

Use the basic recipe below for each loaf and follow the substitutions and extra ingredients for each type.

Raisin:
Add 1/4-1/2 cup soaked raisins when kneading during step 3.

Chocolate Chip:
Add 1/4-1/2 cup chips when kneading during step 3.

Rosemary Olive Oil:
Use olive oil instead of canola oil. Add 1-2 tablespoons dried rosemary when kneading during step 3. Sprinkle extra sea salt or kosher salt on top before baking.

Yields 1 loaf

Ingredients

3/4 tablespoons active dry yeast
1/2 tablespoon plus 1/4 cup sugar
1/4 cup canola oil, plus more for greasing the bowl
3 large eggs
1/2 tablespoon salt
4 cups all-purpose flour
7/8 cup water

Directions

1. In a large bowl, dissolve yeast and 1/2 tablespoon sugar in the lukewarm water.

2. Whisk oil into yeast, then beat in 2 eggs, one at a time, with remaining sugar and salt. Gradually add flour 1/2 cup at a time. When dough holds together, it is ready for kneading (you may not end up using all the flour).

3. Turn dough onto a floured surface and knead until smooth. Grease the bowl, then return dough. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another 30 minutes.

4. Form the dough into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of all 6 strands together. Then:

Move the outside right strand over 2 strands.
Then take the second strand from the left and move it to the far right.
Take the outside left strand and move it over 2.
Move the second strand from the right over to the far left.
Start over with the outside right strand.

Continue this until all strands are braided, then tuck ends underneath. Place braided loaf on a greased cookie sheet with at least 2 inches in between.

5. Beat remaining egg and brush it on loaf. Let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaf again.

7. Bake in the middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack before enjoying.

Disney's Chocolate Souffle

Chocolate Souffle

Food & Wine Festival

Serves 8

Ingredients

6-1/2 oz. 62% dark chocolate (or other chocolate with cocoa content no higher than 72%)
1/2 c. plus 6 T. unsalted butter
5 large eggs, separated - bring to room temperature before separating, 4 hours or overnight
1/4 c. plus 3 T. sugar
1 T. all purpose flour

Directions

1. Preheat oven to 375 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter over the pan of water. Heat, stirring occasionally, until the mixture is melted.

2. In a mixing bowl, whisk the egg yolks and 1/4 cup sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 T of sugar and whip with an electric mixture on medium speed until soft peaks form. Gradually add 1-1/2 tablespoons more sugar. Turn the speed to high and add the last 1-1/2 tablespoons sugar and whip until the whites form stiff peaks. Fold the chocolate mixture into the egg whites.

4. Divide the mixture among 8 buttered ramekins, filled 3/4 full. Place the ramekins on a baking tray and bake about 9 to 10 minutes. The tops should be puffed and feel firm to the touch but are very liquid in the center.

5. The finished souffle is garnished with a white chocolate medallion, a crunchy cookie and a scoop of vanilla ice cream.

Tip: The batter can be made the day before and poured into the ramekins. Remove from the refrigerator one hour before baking.

Disneyland's Chocolate Souffle

Chocolate Souffle

Hook's Pointe Restaurant

Serves 5 to 6

Ingredients

8 oz. plus 1 T. unsalted butter, softened
1/3 c. plus 2 T. sugar
6 oz. (1 c.) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 t. vanilla extract
1/3 c. all-purpose flour
1/4 t. kosher salt
Pistachio ice cream (if desired)
1 T. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)

Directions

Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or soufflé cups using a total of 1 T. of butter and 2 T. of sugar.

Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.

In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.

Divide the batter evenly into the prepared soufflé cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the soufflés sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the syrupy middle will become solid). Run a knife around the cup edges, invert soufflés onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.

Disneyland's White Godiva, Dark Chocolate Celebration

White Godiva, Dark Chocolate Celebration

Club 33

Chocolate Terrine

Ingredients

1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 c. confectioner's sugar
1/3 c. unsweetened cocoa powder
1/2 c. heavy cream
2 t. granulated sugar*

*If you use the Hershey Bar, do not add granulated sugar

Directions

Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside.

Find a metal bowl that fits comfortably in a saucepan.

Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time.

Remove from heat and let cool slightly.

When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout).

Sift in the confectioner's sugar and cocoa powder, and stir with wooden spoon or rubber spatula.

Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.)

Fold in the egg whites and then fold in the cold whipping cream.

Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top.

Refrigerate for at least 24 hours (3 days is best).

When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce (below).


White Godiva Vanilla Sauce

Ingredients

1/2 c. sugar
5 large egg yolks
1 1/2 c. whole milk
2 T. vanilla extract
1/2 c. Godiva white chocolate liqueur

Directions

In a metal bowl, whisk sugar and egg yolks together.

Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch - check the bottom of the pan frequently with a wooden spoon).

Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.

Whisk the egg yolk mixture into the milk and return to heat.

Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly).

Quickly strain the sauce into a bowl and cover with plastic.

Place in refrigerator to cool.

Disneyland's German Chocolate Cake

German Chocolate Cake

Plaza Inn

Ingredients

1 ¼ c. sugar
½ c. shortening
2 eggs
¼ t. salt
1 ¾ c. cake flour
2 T. unsweetened cocoa
½ t. baking soda
1 t. baking powder
1 c. buttermilk
4 egg whites
¼ c. sugar

Directions

Grease and flour three 9-inch round cake pans and set aside.
In a mixing bowl, combine sugar, shortening, eggs, and salt and blend until light and fluffy. Sift together cake flour, cocoa, soda, and baking powder. Add to shortening mixture alternately with buttermilk until thoroughly blended.
Preheat oven to 350 degrees.
Beat egg whites separately with ¼ c. sugar until very stiff peaks form. Then gently fold egg whites into chocolate cake mixture. Divide batter evenly among the three cake pans and bake for 20 to 25 minutes, or until tops of cakes spring back when pressed lightly with a finger.
Cool layers on wire racks for 10 minutes before removing from pans. Cool completely.

Frosting

Ingredients

1 c. evaporated milk
1 ½ c. sugar
1 c. butter, softened
3 egg yolks
¼ t. vanilla
1 ½ c. chopped pecans
1 ½ c. flaked coconut

Directions

Combine milk, sugar, butter, and egg yolks in a saucepan. Cook and stir over medium heat until mixture comes to a boil and is thickened (about 10 minutes). Add vanilla, pecans, and coconut. Stir until cool and of smooth spreading consistency. Frost the top of each cake layer generously with topping. Stack layers evenly and frost sides.

Disneyland's Chocolate and Coffee Yule Log

Chocolate and Coffee Yule Log

Disneyland Holiday Recipe

Makes a 15 inch Yule Log

Ingredients

Kahlúa Simple Syrup

1 cup granulated sugar
1 cup water
3 tablespoons Kahlúa Liqueur

Biscuit Roulade

1/2 cup pastry flour or all-purpose flour, sifted
1 teaspoon baking powder, sifted
1/4 cup cocoa, sifted
4 egg yolks, room temperature
1 cup sugar, divided
4 egg whites, room temperature

Coffee Buttercream

1 cup water, divided
3 tablespoons coffee grinds
1 cup fine granulated sugar
5 large egg whites, room temperature
1 1/2 cups unsalted butter, cold and cubed
2 teaspoons vanilla extract

Chocolate Ganache

11 ounces dark chocolate (58% cacao)
1 tablespoon butter
2 teaspoons honey
1 cup heavy whipping cream

Directions

For Kahlúa Simple Syrup

1. Place the granulated sugar and water in a small sauce pan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from heat and add the Kahlúa.
2. Stir to combine and allow syrup to cool completely.

For Biscuit Roulade

1. Preheat oven to 375º F. Butter and flour a 15x10x1-inch jelly-roll pan. Line bottom with parchment paper. Butter and flour parchment paper also.
2. Combine flour, baking powder, and cocoa in a small mixing bowl, set aside.
3. Beat egg yolks in a medium mixing bowl with an electric mixer on high speed for 5 minutes, or until thick and lemon colored. Gradually add 1/2 cup of the sugar, beating on high speed till the sugar is dissolved. Thoroughly wash and dry the beaters.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Slowly add the remaining 1/2 cup of sugar, beating on medium speed till stiff peaks form.
5. Carefully fold egg yolk mixture into the egg whites, using a rubber spatula. Once all the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently just to combine.
6. Spread batter evenly into the prepared jelly-roll pan. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched near the center.
7. Lay out a clean, thin cotton kitchen towel on a work surface; dust with confectioners' sugar on the top, set aside.
8. Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
9. Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
10. Fold towel over the longest side of the cake and roll up the cake with the towel inside.
11. Cool on a rack with the seam side down.

For Coffee Buttercream

1. Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set coffee concentrate aside.
2. Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240º, soft-ball stage (18-20 minutes). Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water as needed.
3. Once the temperature reaches 240º, remove the candy thermometer and remove from heat.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Gradually pour the hot mixture in a thin stream over the whites while continuing to beat the mixture for 2-3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
5. Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating for 8-10 minutes, or until smooth and shiny. Add vanilla extract and coffee concentrate, mix for one minute until combined. Set aside.

For Chocolate Ganache

1. Place the chocolate, butter, and honey in a large mixing bowl and set aside.
2. Heat the whipping cream in a small saucepan over medium heat for 2-3 minutes, or until it begins to boil. Remove from heat and pour cream into the chocolate mixture. Whisk until smooth.
3. Set aside and allow the ganache to come to room temperature.

To Assemble

1. Unroll cake, remove towel. Using a pastry brush, "baste" the cake with the Kahlúa simple syrup.
2. Evenly spread the coffee buttercream over cake to within 1 inch of the edges. Re-roll the cake to form the "log." Place, seam-side down, on a serving platter.
3. Spread the chocolate ganache over the top and sides of the cake.
4. Score ganache with the tines of a fork to resemble the bark on a log.
5. Decorate as desired and refrigerate for an hour to let the ganache set.

Cook's Notes

Make sure you butter and flour the parchment paper after putting it on the jelly-roll pan. This will make it easier to remove the paper from the cake when cooked.
Always thoroughly clean and dry your electric mixer beaters before using them for another procedure-especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed.
You can decorate the Yule Log with meringue mushrooms, flowers, and leaves.

Disneyland's Goofy's Hot Chocolate Cake

Goofy's Hot Chocolate Cake

Goofy's Kitchen

Cake

Bake or purchase an angel food cake.
Cut the cake into 1 1/2 inch cubes.

Hot Chocolate Sauce

1/4 cup of heavy cream.
2 lbs of dark chocolate (chocolate chips can be used)

Heat the cream in a sauce pan. Add chocolate and stir until completely melted and smooth.

To assemble individual servings

Place 6 cubes in a serving dish and pour desired amount of hot chocolate sauce over the cake.

Topping

Top with white chocolate shavings or your favorite topping of cherry filling, raspberry filling or your favorite vanilla ice cream and don't forget the whipped cream.

Disneyland's Blue Bayou Chocolate Mousse

Chocolate Mousse

Blue Bayou

Yield: 8 cups

Ingredients

12 oz. Bittersweet Chocolate
4 oz. Unsalted Butter
5 oz. Egg Whites
2 oz. Sugar
3 1/2 c. Heavy Cream

Directions

In a double boiler combine chocolate and butter, stirring until melted.

Whip cream and sugar until light and fluffy; set aside.

Beat egg whites at high speed until soft peaks form. Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream.

Cover and refrigerate overnight.

Spent Grain Chocolate Breadless Bread Pudding (Muffins)

It's a confusing title, I know. But it's so very accurate! They might be called muffins in another life, yet the way they turn out with their soft, moist inside and their firm outside is more reminiscent of a bread pudding cup.

Except they're breadless bread pudding cups.

Oh, and to make it even more absolutely, flabbergastingly, astonishingly delicious, these puppies (cuppies?) are made with a heaping healthy helping of spent grain left over from brewing a wonderful batch of an oatmeal stout. If you're out of spent grain, try oats and/or any other hearty grain you have.

Enjoy!

Spent Grain Chocolate Breadless Bread Pudding (Muffins)

Yield: 12
Ingredients

• 4 tablespoons butter, melted
• 2 large eggs
• 1 cup milk
• 3/4 cup flour
• 1/2 cup sugar
• 3/4 cup spent grain, wet
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt

Cooking Directions

1. Heat oven to 350 F.
2. In a medium bowl, combine the butter, eggs, milk, and then spent grain.
3. In a separate bowl, mix all remaining ingredients.
4. Add the dry ingredients to the wet ingredients, mix until just combined, and pour into a lined muffin or loaf pan.
5. Bake 30 minutes for muffins, 50 for a loaf.

Chewy Peanut Butter Chocolate Chip Cookies

I love a soft, chewy cookie. Something about hard, crunchy cookies is a big turn off in most cases. Bleh!

So these cookies are perfect because I also love peanut butter. A soft, light, chewy peanut butter cookie is just what the day needs sometimes to end just right.

Omitting the chocolate does not diminish how delicious these are. In fact, I think they might be even better without it, though some chocolate fiends might disagree.

And the size is perfect. Small enough to get the full effect without feeling like you're gorging on cookies. So sometimes two is even ok!

Ebelskivers!

We got a gift recently - an ebelskiver pan. You probably know what an ebelskiver is already, but just in case you don't....think of an ebelskiver as a puffy filled pancake. Pretty awesome, huh?

Sure, you can go around using fancy and homemade ebelskiver/pancake batter, but not I. Why do that when all the fun is in the filling? That's where creativity reigns supreme!

For instance, you could do banana in one, chocolate tahini in another, honey and nut butter in another, strawberry jam in another, banana and peanut butter and bacon in another, and bacon and cheese in the last one. Ohhh yeah.


So let your heart and your imagination be your guide. Enjoy!