Hi everyone! First off, for the locals, please attend a free Workshop on how to make healthy school lunches that your kids will actually eat! Tomorrow, Jan. 25th at 7PM. One 15 cafe on Grove Street in Montclair. Facilitated by yours truly (that’s me, Alma Schneider):-)
Before I share this very easy recipe with you, please indulge me by allowing me to tell you about my new sneaker purchase. I recently started taking a hip hop class again for exercise (please don’t visualize me doing hip hop-it’s embarrassing) and just could not bear wearing my husband’s over sized shoes any longer as they were weighing me down.
I will buy every new gadget for the kitchen once I hear about it, but have not bought new sneakers since my nine year old was 6 months old. It’s not that I haven’t wanted to buy new shoes, but it has not been high on the shopping priority list.
Having bought them, I cannot believe the difference in my step and how much more support I have. All of a sudden, I dance like Shakira. Actually, that’s a lie. (See how the hip hop teacher, Angel,kind of disses me and my moves in the video below.)
Imagine what you could do if you bought yourself some new and functional tools. You may have a whole new perspective on cooking if your eggs don’t stick to your pan and your spatula isn’t flimsy. Think about it-you’ve got time.
Enjoy this delicious cake that is a breeze to make if you have parchment paper, a saucepan and a pie plate.
Flourless Chocolate Cake:
You will need a pie plate or a cake pan and parchment paper
1 stick butter
1 and 1/2 cups chocolate chips
1/4 cup water
1/4 cup sugar
1 tsp Cointreau,Bailey’s Irish Cream or Framboise liqueur, or instant coffee granules
(optional candied orange peel topping instead of whipped cream:
peel of an orange, no pith -white part
2 TBS water
1/4 cup sugar
For candied orange peel:
Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
1/2 cup heavy cream, whipped until stiff or ready made whipped cream
2 cups frozen mixed berries, thawed and drained
2 TBS sugar
Heat oven to 425 degrees
In a medium sized saucepan, heat up the butter, chips, sugar, water an d coffee granules if you are using them. Stir to combine and melt for a few minutes until all ingredients are melted and combined.
Remove from the heat and quickly stir in the eggs and the liquer if you are using them and stir until the mixture is smooth. Pour into the parchment paper lined pie plate and bake for 10 minutes in the preheated oven. After you remove it, let sit in the fridge for 6-8 hours. Invert the cake on to a plate and remove the parchment paper that is stuck to it. Now the top will be nice and flat. Now, it is time to top!
Take the whipped cream and place in the middle.
Then take the drained berries, mix in a bowl with the sugar until combined. Decorate the perimeter of the cake or design any way you like. Eat up like we did for Lauren’s birthday. Happy Birthday, Lauren!!!!