You will need:
6-ounces (170 g) dark chocolate, at least 70%
3-ounces (85 g) unsalted butter
3-ounces (85 g) almond butter
3 eggs, separated
6 tablespoons (75 g) natural cane sugar
pinch of sea salt
1 teaspoon vanilla extract
In a double boiler add chocolate. You can use a bowl over a simmering pot of water.
Add butter.
Add a pinch of sea salt.
Add vanilla.
Stir. Set aside to cool.
Beat egg yolks.
Slowly add 3 tablespoons of can sugar to the eggs while mixing.
Continue to beat until pale yellow and thickened.
Ribbons will form as the drizzle from the beaters.
Slowly add the cooled chocolate mixture into the egg yolks continuously mixing.
Mix until smooth. Set aside.
With clean beaters, beat egg whites until foamy.
Continue mixing while slowly adding the sugar.
Beat until soft peaks form.
Add half of the egg white mixture to chocolate mixture.
Gently fold in egg whites.
Add the remaining egg whites.
Gently fold into chocolate mixture. Trying hard not to deflate the egg whites.
Lightly spray six 4-ounce ramekins with non-stick spray.
Pour the batter into the molds, almost to the top.
Bake at 325 F (162 C) degrees fro 12-14 minutes.
This can be served with fresh berries or a berry compote. Vanilla ice cream would be fabulous. Haagen Dazs vanilla does not have additives and preservatives, which makes it a healthier choice.
I like to eat them right from the oven. They have a rich molten center.
Once cooled, carefully run a knife around the edges of the ramekins and lift cake out for serving as a stand alone cake. Reheat as stated above.
My new non-guilty pleasure.
*READ THIS: I really love the True Food Kitchen Cookbook. I would love to send out a copy to the first person who makes a comment on this post. Just leave a comment about how much you love cooking from scratch and I’ll ship you a copy. Sorry at this point I can only ship within the U.S. Which makes me sad because I love all of my readers from all over the world. You hold a place in my heart.
Chocolate Flourless Cakes
by: True Food Kitchen
6-ounces (170 g) dark chocolate, at least 70%
3-ounces (85 g) unsalted butter
3-ounces (85 g) almond butter
3 eggs, separated
6 tablespoons (75 g) natural cane sugar
pinch of sea salt
1 teaspoon vanilla extract
Ohhhhhh. This looks really tasty! And I seriously love dark chocolate!
Lindsey, I'm sorry but this comment came through late, which is weird. I'm happy to send you a book also. email me at simplysogood@hotmail.com with your address and I'll ship one out via amazon. thanks for the comment. I'm so happy you love dark chocolate, seriously!
I love cooking from scratch because it's how I learned from my mom. I grew up in a home where my mom made all of our bread, jams and jellies, and desserts from scratch on top of our dinners. She especially loves baking pies and makes the absolute best pie crusts from scratch that I've ever eaten! The way you cook and bake reminds me a lot of her.
First comment! Wahoo. Thank you so much for sharing you wonderful homemade memories. My mom didn't bake a ton from scratch, but my grandmothers sure did. Your comment about bread, jams and jellies took me back to some great memories. Go to simplysogood@hotmail.com and send your name and address. I'll have a copy shipped from Amazon pronto. You'll love the book.
This look fabulous!
My mum just went gluten free for a variety of reasons and has been sad to miss her usual dessert options. I will definitely be making this for her… She is a chocolate lover!!
I'm realizing more and more people out there are having to go GF or grain free due to health issues. Thank goodness there are many resources out there to help with fabulous recipes. I hope this is a safe recipe for her.
Don't listen to anyone! Don't change a thing! I just made butter this weekend because of you. Sweet cream though, not cultured. My husband works at a very well known resturant in houston, but I do all the cooking at home. Needless to say, he is very picky and whenever I make something from your blog, he loves it! I put in a little Meyer lemon zest and chives in the butter and we had it with homemade cornbread this Sunday. It was wonderful. Love your blog.
Stella, you are my new favorite person. Your butter sounds amazing and I must try it soon. Thank you, thank you.
Janet these look amazing! My husband and I have been gradually moving towards a processed free diet and we've never felt better! It's so funny because my husband used to live on pizza and nutella and now he religiously reads all labels, including the dog food we buy!
Lucky dog! I still love nutella, thank goodness there are many recipes out there from scratch. Thank you pinterest. Love your comment. Thank you.
I love your blog and your bread has made me a rock star at many functions! I will be trying this cake for this coming weekend when I host my daughter and family for Sunday dinner. I have never eaten much processed food thanks to my mom and grandmother. My daughter decided it would be easier to do more processed as she is very busy and has found it is not cheaper or better so she is doing a great job of scratch cooking.
Cathy
Thank you Cathy. Young moms are so busy. It is really hard for them to spend hours in a kitchen. Kudos to your daughter she must be a great mom…like her mom.
Having two different types of arthritis and being active like you, I am so intrigued by your ability to ditch the Advil, Janet! I have been trying to cook with fewer artificial ingredients for years, but now I may just go all the way! Thanks for a wonderful post and recipe!
Cheers!
I'm sorry about the arthritis. That must be so hard. I hope you can find something that works for you. I'm finding that what I eat really does play a part in how I feel and my ability to move.
Once I was teaching a couple of friends to cook stir-fried chicken strips and vegetables. When I finished I say: "see? it's very easy! It only takes 20 minutes!" They said that it was not easy, that they didn't remember the steps and that I make it look easy because I chop waay too fast… WHAT
I absolutely love that you make everything from scratch. For me, too, it's the only way to go; for health (I have osteopenia) and for taste. And my family and friend love the results from trying your recipes (perfection every.single.time).
Any news in the mozzarella-gate?
Huge kiss,
You are the master cook in Argentina! Your friends and family are so lucky to have you cook for them. Ahhhhh the mozzarella!! Not yet. Don't worry I have all of your notes and it is on my list of things I must master before I die. However, it just might kill me in the process. I enjoy your comments. thank you.
These look delicious! I've been trying to eat more healthily, but it is hard sometimes! I also love cooking from scratch – it's such a tasty, healthy way to cook I just don't understand how people could have a problem with it.
Thanks, Kezia. Some folks are slower learners than others. I started cooking from scratch because the food tastes so much better. Little did I know I was doing myself and my family a favor with healthy eating.
I found your blog when searching for no-knead bread and I have tried some of your other recipes and they have all worked out thanks to the clear instructions. I hope you don't change your blog. I love cooking from scratch. I love knowing what I'm feeding my family. I also love the fact that my family are getting to the stage where they will turn their nose up at processed food. Keep up the good work
Thanks Cookie, I have no intention on changing. Isn't it great when your kids decide that fast food tastes terrible and makes them feel the same. It's a happy day when they realize how important good food is. Thank you for your kind comment.
You saved me yet again! I was looking for a rich, decadent chocolate dessert for a friend's birthday – and voila! I love cooking from scratch, I love the entire process but especially the end result – I control what's on my plate from beginning to end – that's a good thing! Thanks Janet and keep it up!! xo, Nan
Hi Nan, Whew I'm so glad I came to the rescue. I've been in SEATTLE!! My son lives in Bellevue and I went to visit him for my birthday. What an awesome trip. I'm hoping to get back up there in July. I'd love to find a trial run/race just for fun.
Janet, I am my stake's camp director. PLEASE oh pretty PLEEEEAAASSE come be the cook at my girls camp this summer!!!
Hi Little Lisa, Stake camp director has been my favorite calling EVER! And I hate camping. Ha ha. I love the girls they are so much fun. I just need a little more info WHEN and WHERE?
Since I retired I found I really do like to cook and have been making everything from scratch. My hubby is diabetic and the doctor is very happy with his test results. I am going to look into this cookbook. As just an aside do NOT take the pain reliever or the other one that starts with an A. My dr. thinks I did kidney damage because I took them for my arthritis. Only take Tylenol.
Thank you so much for the heads up. I'm trying to stay away from all NSAIDS. Eating well is helping. You are a great wife to cook so healthy for your hubby. Keep it up.
I have been following you since you posted the "recipe" for creme fraiche! So, I had to chime in on the number of ingredients and length of the process as well…..Please, please don't change a thing about your approach to what you post. To be honest if I'm looking for something quick, I search Pinterest. If I am looking for something to get "dirty" doing and know that it is going to turn out wonderfully, I come here. I love what you post. Some days I like to dream about some day making what you post (much like your dream of fresh mozzarella) and live vicariously through your detailed photos (which I also LOVE). Keep up the great work!
P.S. This recipe reminds me of french mousse, just baked — how cool!
Kathy
Thank you so much Kathy, this makes my day. I'm not planning on changing. I like good food too much. Someday I will achieve homemade mozzarella…I hope. I'm so glad you found my blog.
There are many reasons why I love your blog, and one of them is cooking from scratch. I have tried so many recipes from your blog and never fail, from salad dressing to soup and cakes. The latest recipe I tried is madeleine, it’s so good that I have to make it again and again just to give away to my friends and family. Please, please don’t change your mind and don’t listen to anybody, there are many people like me is looking for good food every day, and good food only comes direct from earth to kitchen. Never enough to say thank you for your time and effort to share your wonderful recipes with strangers like me. Thanks again and have wonderful day. Nguyen.
You have made my day too, Nguyen. Thank you so much for your kind comments. Like you, I love clean whole foods. Thank you so much for being such a faithful follower.
I love your blog exactly as it is, especially for the fact that you like to create everything from scratch, from brioche to your own ricotta cheese !! Don't change a bit, we love you for that 🙂 By the way this cake looks like a real treat ! Greetings from France
Thank you so much for such a kind comment. You just made my day, especially coming from France. Merci.
Do you have any recommendations for a nut butter substitution? My son has celiac's and a nut allergy. I was so excited to see this until I got to the ingredient list. 🙁
My daughter has ulcerative colitis and cannot have gluten or grains of any form. I was just saying to her the other day that having a nut allergy along with having to be GF would be extremely difficult. I'm so sorry. I think you could add coconut butter (not coconut oil). It would give it more of a coconut flavor. That could work. You looked at another flourless torte on my blog called La Bete Noir it contains more butter and more eggs. I think you could try adding 1/4 cup more butter and maybe an additional egg. I'm just guessing on that one. Could work great.??
I love all the steps and photos! Don't change a thing. Going to try this just as soon as I master almond butter.
Thanks- You are my Sunday afternoon activity after church and dinner.
No plans on changing. Thanks for liking me/blog the way we are. I play in the kitchen all during our conferences so I don't fall asleep. I just listen away in the kitchen.
I am too late to win the cookbook, but want to thank you for the recommendation, as well as the other recipes you post. I am only now discovering how to cook with real, whole-food ingredients. Also, if you prepared all of the food for girls camp from scratch, I am guessing you weren't released due to discrimination – they were probably just afraid you were going to be translated! 😉
Ohhhh, translation. That totally makes sense. ha ha. You're actually not too late for the cookbook. No one has responded to me with their address. Soooo If you're interested send me your address at simplysogood@hotmail.com and I'll have amazon ship you a book.
"Translated"? as in another language? Janet, if you want to have a spanish version of the blog I would LOVE to help!
Your wonderful recipes too difficult? They have too many steps? No way!! I, too, know that too many experienced cooks may assume the beginning cook/baker just "KNOWS what we mean" and that is not true! (From way back when, I remember being the "beginner"– your blog is a great TEACHER!) Beginners want to SEE the steps, or at least have them DETAILED in writing! When I describe the steps in a recipe on my blog, I know I "over-describe" for most, but not for the beginner. Your blog is wonderfully shown, written……. wonderful, period!
Thank you so much for such a kind comment. This really means a lot to me coming from a fabulous cook like yourself. Thank you, you just made my day.
This looks divine. Your recipes have never failed me, so I'm definitely excited to try this one!
You totally have to try it!
I just made these in a 9×13 As brownies and they are amazing!!! Gluten free brownies that are rich and decadent!!!
Such a brilliant idea. I need to try them. Yum