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Chocolate and Raspberry Cake (Gluten Free)

16 April 2015

Chocolate and Raspberry Cake (No Flour)

I’ve made this chocolate cake many times before; it’s flour free and gluten free.

It is simply amazing, moist, dense like a brownie, but it still has a soft, cakey texture.

This time I threw in some walnuts and raspberries (the last crumbly bits at the bottom of the freezer bag!) and I served it up as dessert at a dinner party we hosted.

The raspberries and walnuts made it just divine!

Chocolate and Raspberry Cake

Ingredients
100g unsalted butter
140g good quality dark chocolate, chopped
70g of brown sugar
3 eggs separated
140g of almond meal
1/2 cup of walnuts, chopped
1/2 cup of frozen raspberries, defrosted slightly and separated

Toppings
vanilla ice cream
icing sugar
pistachios

1. Preheat oven to 160C. Line a 20cm round cake tin with baking paper.

2. Slowly melt chocolate, butter and brown sugar, until smooth. Then let it cool for 5 minutes.
(You can melt it in a bowl over hot water, or melt it in the microwave. I just melt them in a small pot on the stove, on VERY low heat!)

3. Whisk the egg whites until you can make firm peaks when you lift the whisk up.

4. Add the egg yolks into the chocolate mixture, then stir in the almond meal and walnuts. Mix until well combined.

5. Fold in the egg whites into the chocolate mixture, until well combined. Pour into cake tin. Sprinkle the raspberries evenly over the top.

6. Bake for 30 minutes or until your skewer comes out clean. Cool in the tin for another 10 minutes. Turn the cake onto a plate to cool completely.

7. Add toppings and serve immediately!

Enjoy!!!

Chocolate Raspberry Cake

(This is what the inside of the cake looks like.)


Gluten-Free Chocolate Cake + Ice Cream

3 April 2014

Almond Chocolate Cake

I am so in LOVE with this chocolate cake recipe! I’ve made it before, in this blog post, Gluten-Free Chocolate Cake.

I don’t use flour. I use almond meal instead.

I also have been experimenting with the recipe by using less and less sugar each time. I’m down to 70g of sugar, it still tastes amazing and it’s still a winner every time I make it (original recipe asked for 100g).

In this picture, I served it with homemade ice cream, mixed berries and roasted pistachios.

OMG soooo yummy!

Ingredients
100g unsalted butter
140g good quality dark chocolate, chopped
70g of brown sugar
3 eggs separated
140g of almond meal

Toppings
vanilla ice cream
mixed berries
pistachios

1. Preheat oven to 160C. Line a 20cm round cake tin with baking paper.

2. Slowly melt chocolate, butter and brown sugar, until smooth. Then let it cool for 5 minutes.
(You can melt it in a bowl over hot water, or melt it in the microwave. I just melt them in a small pot on the stove, on VERY low heat!)

3. Whisk the egg whites until you can make firm peaks when you lift the whisk up.

4. Add the egg yolks into the chocolate mixture, then stir in the almond meal. Mix until well combined.

5. Fold in the egg whites into the chocolate mixture, until well combined. Pour into cake tin.

6. Bake for 30 minutes or until your skewer comes out clean. Cool in the tin for another 10 minutes. Turn the cake onto a plate to cool completely.

7. Add toppings and serve immediately!

Enjoy!!!


Gluten-Free Chocolate Cake with fresh strawberries and whipped cream

31 July 2013

Chocolate Cake with fresh strawberries and whipped cream

This cake recipe is gluten-free! Basically, instead of plain flour, I use almond meal.

Most people expect it to taste weird when I say it’s gluten-free, but OMG it’s such a gorgeous chocolate cake that is worthy of serving up anywhere.

I don’t like chocolate cakes that are too rich, dense, sickly sweet, and loaded with eggs and sugar.

Which is why I adore this recipe, because the cake is light, moist, soft, and just divine to eat. It’s not dry or crumbly and it’s a winner every time I make it.

It’s also simple to make, and it only has a few ingredients.

Ingredients
100g unsalted butter
140g dark chocolate, chopped
100g of brown sugar
3 eggs separated
140g of almond meal

500g of fresh strawberries, quartered
2 tablespoons of icing sugar for dusting

300g of whipping cream
2 tablespoons of caster sugar

1. Preheat oven to 160C. Line a 20cm round cake tin with baking paper.

2. Slowly melt chocolate, butter and brown sugar, until smooth. Then let it cool for 5 minutes.

(You can melt it in a bowl over hot water, or melt it in the microwave. I just melt them in a small pot on the stove, on VERY low heat!)

3. Whisk the egg whites until you can make firm peaks when you lift the whisk up. I use an electric hand mixer.

4. Add the egg yolks into the chocolate mixture, then stir in the almond meal. Mix until well combined.

5. Fold in the egg whites into the chocolate mixture, until well combined. Pour into cake tin.

6. Bake for 30 minutes or until your skewer comes out clean. Cool in the tin for another 10 minutes. Turn the cake onto a plate to cool completely.

7. To make the whipped cream, just add sugar to the cream and mix with an electric mixer for 5 minutes until thick and fluffy.

8. Spread the cream on top of the cooled cake, place the strawberries on top. Dust with icing sugar just before serving.

Enjoy!

xxx


Gluten-Free Chocolate Brownies (With No Extra Sugar)

28 August 2017

Gluten-Free (With No Extra Sugar) Chocolate Brownies

Hi everyone!

I’m not sure what to call these, as they are a slight variation of my Gluten-Free Chocolate Cake Recipe, which I have featured on my blog many times before!

I made this recipe, because I needed something NOT TOO SWEET to throw into lunch boxes, and for quick on-the-run snacks.

My boys also need extra protein for growth/muscles, and this brownie is pretty much made from almonds (protein), egg (protein), butter (protein) and chocolate (bit of protein)!

Yup, they are perfect for my boy’s school lunch boxes.

They are soft and moist like cake, but they hold together really well, like a fudge brownie.

Their taste and texture are similar to that of a light, chocolate cake.

They are SO yummy and easy to eat, as they are not super-sickly sweet.

They don’t taste weird, bitter, overly nutty and “healthy”.

So easy to make, only uses 4 ingredients!

I use 140g of cooking chocolate — half milk chocolate (70g) and half dark chocolate (70g) in order to reduce the sugar. Too much milk chocolate is too sweet, and too little milk chocolate makes it a bit bitter. Maybe you’d like to play around with the ratio to suit your own tastes, but I found my perfect ratio is 70g milk : 70g dark.

I tested this recipe about 12 times now haha!

Gluten-Free (With No Extra Sugar) Chocolate Brownies

Gluten-Free Chocolate Brownies (With No Extra Sugar)

Ingredients
100g butter, salted
70g cooking milk chocolate
70g cooking dark chocolate
3 eggs
140g of almond meal

1. Preheat oven to 160C. Line a 20cm square cake tin with baking paper.

2. Slowly melt chocolate, butter on VERY LOW heat, and keep stirring until JUST smooth. Then let it cool for 10 minutes.

3. Whisk the eggs lightly in a separate bowl. Sift in the almond meal, or just stir out all lumps.

4. Stir egg + almond meal mixture into the chocolate mixture, until well combined.

5. Pour into the cake tin. Give the tin a thump to get rid of air bubbles.

6. Bake for 30 minutes or until your skewer comes out clean. Cool in the tin for another 10 minutes. Slice it up and eat!

Super easy! Enjoy!

Gluten-Free (With No Extra Sugar) Chocolate Brownies

So moist and yummy to eat!

Gluten-Free (With No Extra Sugar) Chocolate Brownies

They are easy to freeze and store too!

As some of you might know, I used to make a lot of protein balls – which is basically a mixture of almonds, oil, dates/sugar – but omg I hate rolling those balls, because they are messy and I’m lazy.

For me, these are much easier for me to make!


Raw Coconut and Lime Cheesecake

23 September 2015

Raw Coconut and Lime Cheesecake

This dessert is a raw, dairy-free, gluten-free, no-bake recipe!

Ok before you judge me as some crazy health freak… let me just say this: I eat WAY TOO MUCH ICE CREAM.

At the end of the day, when the kids are in bed, the kitchen is cleared, the house is tidied… of course I like to put my feet up and relax. I don’t drink wine. I eat ice cream.

Or chocolate.

OR chocolate ice cream AND chocolate biscuits, depending on my day!

Well, this cheesecake is a nice healthy, low sugar alternative. It is really delicious. You would never think that blended cashew nuts would have the same consistency as cream cheese! It does! And it’s lovely.

I love the sweet and slighty salty flavours (from the pistachios) and I put a bit of cacao powder into the base, to give it a hint of chocolate.  I only have one slice each evening with a cup of herbal tea, which is so much better for me than a bowl of ice cream!

Not to mention I’m slightly intolerant to cow’s milk, so I always end up with a slight tummy ache and a bloated gut before bed. But do I learn the next night? No! Haha!

Raw Coconut and Lime Cheesecake

I put together the recipe from 4 different recipes I found on the internet, and from my own trial and error. I’ve made it 3 times already, tweaking it here and there. Hope you like it!

The only annoying thing about this recipe is that you have to soak the cashews overnight, then you have to freeze/chill the cake for at least 4 hours. Then you have to defrost it for 30 minutes before serving… which means you pretty much can’t eat it until the next day.

Raw Coconut and Lime Cheesecake

YUM! SO good!

Raw Coconut and Lime Cheesecake

Raw Coconut and Lime Cheesecake

Filling
2 cups cashews soaked overnight (or at least 4 hours!)
3 tablespoons of coconut oil
1 cup coconut cream
¼ cup desiccated coconut
½ cup fresh lime juice
Grated rind of half a lime
1 teaspoon vanilla essence
3 tablespoons of maple syrup

Base
1 cup raw almonds
1 cup chopped dates, softened in water, drained (pitted dates are fine)
1/2 cup desiccated coconut
2 tablespoon coconut oil
2 tablespoon of cacao powder
pinch of salt

Decoration
Lime slices or grated lime rind
½ cup of shredded coconut
½ cup of crushed pistachios

1. Line a loaf tin (or a spring cake tin) with grease proof paper, or grease with coconut oil.

2. Base: Using a food processor, blend the almonds, dates, coconut, coconut oil, cacao powder and salt until it turns into an even grain.

3. Evenly spread and firmly press the mixture into the base of the tin. Pop into the freezer. You can do this the day before. I would cover the cake tin with cling wrap first.

4. Filling: You can either rinse out the food processor, or use a high-powered blender for this. Combine all ingredients and blend until smooth and creamy. You might want to adjust the taste by adding more lime juice or maple syrup. It’s supposed to have a limey punch!

5. Pour the filling over the base, smooth the top and pop into the freezer for at least 4 hours. I like to cover the tin with cling wrap to prevent it from drying out or absorbing any smells from my freezer.

6. Take out the cake to defrost for 30 minutes before slicing and serving. Decorate with sliced limes, crushed nuts and shredded coconut.

Enjoy!

xxx


Mini Chocolate Oreo Cupcakes

30 July 2015

Mini Chocolate Oreo Cupcakes

I’ve been baking again!

I recently made some gluten-free (flourless) mini chocolate cupcakes and topped them with crushed Oreo icing and a mini Oreo biscuit.

I used my gluten-free chocolate cake recipe because it’s one of the best and yummiest cake recipes I know.

The cupcake was – not surprisingly – moist and delicious. It was a bit like a light, soft, cakey brownie. I reduced the amount of sugar in them since I was going to put an icing topping on them, so they tasted lovely.

Mini Chocolate Oreo Cupcakes

I made 16 mini cupcakes for my girlfriend’s birthday party and they were a HIT!

They looked great and had such a big visual wow factor.

I used a silicone cupcake baking tray (instead of cupcake cases) because I love the look of a naked cupcake :)

Mini Chocolate Oreo Cupcakes

This is what they looked like in the centre!

Gluten-free chocolate cake recipe
(Recipe makes about 18-20 mini cupcakes)

Ingredients
100g unsalted butter
140g dark chocolate, chopped
60g of brown sugar
3 eggs, separated
140g of almond meal

Oreo Butter Icing
125g butter, cubed and left at room temperature
1 1/2 cups of icing sugar
1 tablespoon of milk
4-5 Oreos, finely crushed in food processor

1. Preheat oven to 160C. Spray vegetable oil over a silicone mini cupcake tray, or prepare 16-18 mini cupcake cases.

2. Slowly melt chocolate, butter and brown sugar, until smooth. Then let it cool for 5 minutes.

(You can melt it in a bowl over hot water, or melt it in the microwave. I just melt them in a small pot on the stove, on VERY low heat!)

3. Whisk the egg whites until you can make firm peaks when you lift the whisk up. I use an electric hand mixer.

4. Add the egg yolks into the chocolate mixture, then stir in the almond meal. Mix until well combined.

5. Fold in the egg whites into the chocolate mixture, until well combined. Scoop a tablespoon of the mixture and fill each of the cupcake cases until they are 3/4 full. The cake will rise only slightly.

6. Bake for 20-25 minutes or until your skewer comes out clean. Take out of the oven and cool for 10 minutes. Lift out the cupcakes and put them on a rack to cool completely.

7. Make butter icing by mixing butter and icing sugar with an electric mixer for 5 minutes until thick and fluffy. Use a large tablespoon to scoop in the crushed Oreos a bit at a time. Mix well until you like the colour/Oreo concentration of the icing.

8. Pipe the icing onto the cupcakes and decorate with a mini Oreo on top!

Enjoy!

xxx


Who needs frosting, when you have fruit!

24 November 2016

Gluten Free Chocolate Cake

It’s a little embarrassing how often I make this Gluten Free Chocolate Cake.

But it’s one of my favourite dishes to make when visiting friends and everyone loves it!

For this cake, I embedded it with raspberries, as I did in this recipe, and I served it with ice cream.

However the little kids were more excited about the blueberries and strawberries that they picked off all the fruit and left the chocolate cake for the adults haha.

Happy Thanksgiving to all my US friends! xxx


My Mediocre Attempts at Cooking

6 September 2015

So according to my blog, it must seem that everything I cook is just FABULOUS DARLING!

I don’t feature my mediocre stuff, because reeeeally, as much as people say that it’s trending to #KEEPITREAL, who actually wants to click on and read about someone’s mediocre attempts at cooking? Not me.

Sure, I can see appeal of featuring EPIC FAILED COOKING ATTEMPTS. That would be funny!

But mediocre is just so, mediocre. Right?

What? Did I hear you say no?

Alrighty then!

Tart Fail

1. Raw Coconut Chia Pudding on Hazelnut Tart  (Like eating squishy cardboard!)

Ok so I made a “semi raw” Chocolate Raspberry Tart last week. I thought I would be clever and make a proper “raw” version, with zero added sugar (except for a few dates).

Tart Fail

Looks so pretty right? Styled so nicely right?

Nope. Ugh, it was so bland and weird!

It was as if I had a head cold and I lost my sense of taste – I could feel the interesting textures in my mouth, but there was ZERO flavour haha!

Plus I was trying to do too much by combining two desserts (chia pudding and hazelnut crust). Lesson learned: keep it simple.

No diary, no gluten, no sugar, no cooking and… no taste! Ha!

Pancakes Fail

2. Gluten Free Pancakes (Tough like rubber!)

I don’t know where I got this recipe. No doubt some hipster hippy healthy food blog. Hmm, it wasn’t exactly a winner.

I bought some crazy expensive gluten-free flour and mixed it with a weird ratio of potato flour, brown rice flour and coconut flour. It was just a bit silly and complicated. Too painful for Sunday morning pancakes if you ask me.

They’d make a great underlay for your wooden floors!

Ribs Fail

3. Honey Pork Ribs (Hello Heart Disease!)

Maybe I bought the wrong kind of ribs. Maybe I added too much soy sauce.

Whatever the case, it felt like I was eating big rectangles of rubber fat coated in salt.

I could feel my arteries clogging up with each bite. Aakkk.

Frozen Buns Fail

4. Re-baked Homemade Bread rolls (Or, How To make rocks!)

I recently found a fantastic bread recipe and have been making lots of bread for my family.

But I really wanted to try half-baking the bread, freezing it, then re-baking them at another time.

This was my second attempt and I still couldn’t get it right. They came out under-cooked and tasting like warmed up play dough – gross!

Inspired? I bet you are!

Happy cooking!


The Pickled Fig, Fremantle : A Vegetarian Feast Night

8 July 2013

Several years ago, due to health reasons, my husband changed to a vegetarian diet. He took it on for 6 months then he changed back once his health improved. I cooked most of his meals during that time, so I became very familiar with cooking vegetarian dishes and I really enjoyed it too.

Since then, he and I have been very interested in eating a more vegetable-based diet and eating meatless meals 2 or 3 times a week.

Which brings me to my latest food review…

I accepted a warm invitation by The Fig to experience their Vegetarian Feast night.

We have never been out to eat – exclusively – vegetarian food. So this was something different for us.

The Fig owns three eateries in Perth: The Naked Fig in Swanbourne, The Wild Fig in Scarborough and The Pickled Fig in Fremantle… and once a week they offer a special vegetarian menu for their patrons.

I have never been to any of the three Figs. And this evening, we went to The Pickled Fig in South Fremantle.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

Being in South Fremantle (right next to the beach and playground), the restaurant is quite isolated from the rest of the hustle and bustle of Fremantle’s main cafe strip.

It felt like we were entering a “hidden gem” – warm and cosy, rich with colours, dim lighting, local artworks, and an eclectic feel.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

We chose 2 entrees, 2 mains and 2 desserts from the vegetarian menu.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

Funky Blue Fungi – Sautéed button mushrooms in a rich blue cheese and garlic creamy sauce served with Turkish breads (vegetarian and gluten free option) $18

This entrée was fantastic. The sauce was superb.

If there is anyone who thinks vegetarian food is bland and boring, then you have to try this winning combination of blue cheese, garlic and mushrooms.

I don’t usually eat white bread, but I broke off a piece to dip into the cheese sauce… and to my delight, the bread was amazingly soft, springy, crunchy and fragrant.

I ended up eating the whole slice oops.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

Nachos To Share – Corn chips, red beans, napolitana sauce, maffra cheddar, avocado, diced tomato & spring onion topped with herbed sour cream (vegetarian, vegan option and gluten free) $20

When we were ordering our food, the waitress wiggled her eyebrows at us, saying “Are you SURE you want this? It’s pretty big. The serve is for two people.”

My husband and I are both little, short and kind of on the slim side, but we have big appetites and we like a good bowl of nachos. So we said YES.

Big mistake. Should have listened to the waitress. The serve was huge!

Although the presentation wasn’t great and the cheese could have been hotter and more melted…the flavours were very yummy and the avocado topping had a delicious fresh and zingy taste.

It was one of the nicest vegetarian nachos I’ve eaten… usually because vegetarian nachos are often served as the poor and pathetic version of the meaty nacho option.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

Risotto – Pumpkin, sundried tomato & corn risotto with white wine, garlic and
parmesan (vegetarian and gluten free) $26

My risotto arrived and it looked good. Colourful, full of different textures and layers and it was a substantial serve.

The corn and pumpkin added a nice sweetness, the garlic and parmesan gave it lots of flavour, the sundried tomato gave it an added punch.

You could tell that the dish wasn’t trying to “show off”, or be “modern” and introduce new and complex flavours together. So I guess it wasn’t surprising, or OMG AMAZING.

It had a home-cooked feel to it, tasty, full of flavour and hearty.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

Curry – Mild lentil and chickpea dahl with basmati rice (vegan and gluten free) $23

Same goes for the curry. It had yummy, fresh, spicy flavours, with a real home-cooked feel about it.

It was a hearty serve and an enjoyable dish.

In fact, it was so tasty, that it’s inspired me to try a little harder when cooking vegetarian curries from now on.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

Ooey Gooey – the figs famous gooey choc pudding with vanilla parfait, a crisp chocolate cone and run and raisin figs (vegetarian) $10

YUM this chocolate pudding was fantastic!

The centre of the pudding was hot and gooey, contrasting nicely with the moist chocolate cake surrounding it.

The figs were a little too rich (sticky and sweet) for me, I left them all (but one) untouched.

All the ice cream disappeared in a snap though! Definitely worth $10.

The Pickled Fig, Fremantle : A Vegetarian Feast Night

White choc panna cotta – infused with vanilla served with summer berry compote and pistachio biscotti (gluten free option) $10

The panna cotta was delicious and light, and the vanilla flavour made it taste like ice cream jelly.

I thought this dessert looked marvellous all plated up. And I hope to try making it at home to serve at a dinner parties.

Overall, the entrees and mains had a very home-cooked, simple, good “honest food” taste to them.

I felt quite good that we ate vegetarian tonight (although some of the dishes were not exactly very healthy!)

I believe the prices are reasonable for a such a nice meal. Most times we pay double the price for a very mediocre meal. So I enjoyed the whole experience.

Next time we would order 1 entrée, 2 mains and 1 dessert.

And next time we will listen to the waggling eyebrows of the waitress.

Vegetarian Feasts are available on the following nights:
Naked Fig, Swanbourne – Tuesday
Wild Fig, Scarborough – Wednesday
Pickled Fig, South Fremantle – Thursday
(On those days, meat options are still available on the menu.)

I’ll definitely come back during the day to try the lunch menu, eat some non-vegetarian meals, and to enjoy the view of the ocean.

The Pickled Fig
9/21 Ocean Drive
North Coogee, Fremantle

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