This flourless chocolate cake has been a ‘go-to’ recipe in my family for as long as I can remember. I’m not even a huge chocolate fan, and I love this dense, rich cake. It’s the kind of recipe you can dress up with a little fresh whipped cream and some berries, or you can just put a piece on a napkin and eat it in your back yard. Regardless of where you take it, be sure to bring a copy of the recipe, lots of people will be asking for it!
Chocolate is obviously the star of this recipe, so buy a good quality chocolate. This isn’t the place to use up the cheap stuff in the back of your cupboards!
Flourless Chocolate Cake
- 6 oz. semisweet or bittersweet chocolate (pick whichever kind of chocolate you prefer, personally I like to use 3 oz. of each)
- 2/3 cup granulated sugar
- 6 eggs, separated
- 6 tbl. butter
- pinch of salt
- 2 tsp. vanilla extract
- Preheat the oven to 350 degrees and spray an 8-inch cake pan with non-stick spray then lightly dust with cocoa powder.
- Chop up the chocolate then melt in a double boiler. Once melted, set aside to cool slightly.
- Beat the egg whites with an electric mixer until soft peaks form, then set aside.
- Cream the butter and sugar with an electric mixer for several minutes until the mixture is pale, light and fluffy. Stir in the vanilla extract and salt, then add the egg yolks one at a time. Stir until the mixture is well combined and has a light consistency. Add the cooled, melted chocolate and mix until smooth. Gently fold in the egg whites, stirring until just combined.
- Pour into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the middle comes out clean. The top will be puffy and may crack slightly as it cools. Chill in the fridge until ready to eat. Serve with fresh whipped cream and berries, or enjoy it plain.
Source: Family Recipe
I know I said that the oatmeal cookie chunk ice cream was pretty close to being the best ice cream ever. But, I lied, this is best ice cream ever. This s’mores ice cream combines all the components of the classic s’more in a creamy, dreamy ice cream. A lot of the recipes I’ve seen for s’mores ice cream start with a plain vanilla base and just have mini marshmallows mixed in. I think that’s kind of a cop-out, after all, an essential part of a s’more is the toasted marshmallow. This recipe remedies that problem by toasting the marshmallows in the oven and then blending them into the base of the ice cream. I was a little worried the marshmallow flavor wouldn’t be very noticeable, but there’s no question that this ice cream tastes like toasted marshmallow. The graham cracker pieces and fudge swirl complete the ice cream for the perfect s’more, no campfire required!
The texture of this ice cream was truly outstanding, it was so smooth and creamy. As I finished off my last bowl, I started think of ways I could re-use this base to make a new flavor. Fluffernutter ice cream anyone?
S’mores Ice Cream
- 10 oz. bag large marshmallows
- 1 tbl. vanilla bean paste
- 2 cups whole milk
- 5 egg yolks
- 1/2 cup sugar
- Pinch of salt
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 1/2 cup sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 6 tbl. Dutch-process cocoa powder
- 1/2 teaspoon vanilla extract
- 1 3/4 cups coarsely chopped graham crackers
- Lightly butter a baking sheet and spread the marshmallows out in a single layer. Place under the broiler for 30 seconds to 1 minutes until toasted (watch them closely, they burn quickly!). Remove the sheet from the oven and use tongs to turn the marshmallows over, then place them back under the broiler for another 30 seconds until toasted. Once toasted, set the pan aside and allow to cool.
- Pour the milk into a medium saucepan over medium heat and stir in the vanilla bean paste. While you wait for the milk to simmer, whisk the egg yolks, sugar and salt in a medium sized heatproof bowl. Once the milk has started to simmer, remove from the heat and slowly pour into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is between 170 and 175 degrees (or thick enough to coat the back of a wooden spoon). Strain the custard through a fine-mesh strainer into a bowl.
- Let the mixture cool for about 15 minutes, stirring occasionally to help it cool faster. Place the toasted marshmallows in a blender, then pour the custard on top of them. Blend until the well combined and smooth. Add the heavy cream and vanilla extract and blend again to combine. Cover and refrigerate the custard overnight.
- To make the fudge swirl, whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat. Stir constantly until the mixture comes to a low boil. Cook for 1 minute, whisking frequently. Remove from heat and stir in the vanilla. Cover and let chill in the refrigerator for at least 2 hours.
- When you’re ready to churn the ice cream, remove the custard from the fridge and whisk until it is smooth and pourable (the custard will have a spongy texture it first comes out of the fridge). Once it’s smooth, pour into your ice cream maker and freeze according to the manufacturer’s directions.
- When the ice cream has finished churning, fold in the chopped graham crackers. Spoon a layer of fudge onto the bottom of your storage container followed by a layer of ice cream. Continue making layers of fudge swirl and ice cream, ending with a layer of ice cream. Don’t stir the fudge into the ice cream, that will make it look muddy. Freeze for at least 2 hours or until the ice cream is firm. Enjoy!
Makes: 1 1/2 quarts
This is only my second batch of ice cream from my new ice cream maker, and the first time I’ve really deviated from a recipe very much. I tend to be pretty critical of the stuff I make, and I rarely eat something and think it’s perfect. Not to pat myself on the back too much, but this ice cream is pretty delicious. This recipe is based on the Ben & Jerry’s ice cream with the same name that has always been one of my favorites. The creamy base is flecked with cinnamon and vanilla bean then mixed with chocolate chunks and pieces of oatmeal cookie. I added a cinnamon swirl which the original version from B & J’s doesn’t have, but I figured you really can’t go wrong with a little extra cinnamon.
I have to admit I was lazy and used store bought oatmeal cookies (Pepperidge Farm Brand) for this recipe. Most of my kitchen is still in boxes and I didn’t feel like digging out the cookie sheets. Plus, my house is vaguely sauna-like right now, so turning on the oven didn’t seem like a great plan. I’m sure this would be even better with homemade oatmeal cookies though. Next time I make this ice cream I’ll be using these cookies.
Oatmeal Cookie Chunk Ice Cream
- 2 cups heavy cream, divided
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- pinch of salt
- 1 cup whole milk
- 1 tbl. vanilla bean paste
- 1/2 tsp. cinnamon
- 3 tbl. salted butter
- 1/4 cup + 2 tbl. brown sugar
- 1 1/2 tsp. cinnamon
- 1 1/2 tbl. heavy cream
- 1 tsp. flour
- 2 – 2 1/2 cups oatmeal cookie chunks (about 8-12 medium sized cookies)
- 2/3 cup semi-sweet chocolate chunks
- Combine 1 cup of the cream, granulated sugar, brown sugar and salt in a medium sauce pan. Place over medium-high heat and cook, stirring occasionally, for several minutes until the sugar dissolves. Remove from heat and stir in the rest of the cream, milk, vanilla bean paste and cinnamon. Cover and place in the fridge for several hours until thoroughly chilled.
- While the base is chilling, make the cinnamon swirl. Melt the butter in a small saucepan over medium heat, then add the sugar, cinnamon and heavy cream. Let the sauce simmer for a minute until the brown sugar melts. Remove from heat and whisk in the flour. Place in the fridge to chill.
- Freeze the ice cream according to the manufacturer’s instructions. When it is done churning, stir in the pieces of oatmeal cookie and chocolate chunks. Scoop out about 1/4 of the batter into a medium sized plastic container. Spoon 1/4 of the cinnamon swirl topping over the ice cream. Repeat the layers with the rest of the ice cream and cinnamon swirl. Cover and place in the freezer for several hours then serve and enjoy!
I have to admit that chocolate isn’t one of my favorite flavors. It’s not that I dislike chocolate, I definitely enjoy it when it’s with other flavors like in chocolate chip cookies or as frosting on a cupcake, but in general, you won’t find me reaching for a plain chocolate brownie or piece of cake. Usually when I bake something that’s chocolate-centric it’s because I’m making it for someone who loves chocolate. That was the case with these brownies, but I ended up loving them too!
The brownie base is dense, chewy and studded with chopped almonds. In my opinion, the best part of these brownies is the marzipan layer that sits between the brownie and chocolate glaze on top. The marzipan makes these brownies unique and a little fancier than plain brownies and definitely ups the deliciousness factor.
- 2/3 cup flour
- 2 tbl. dark or dutch processed cocoa powder
- 1/2 tsp. salt
- 3 oz. bittersweet chocolate, chopped
- 3 oz. unsweetened chocolate, chopped
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, at room temperature, lightly beaten
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 cup chopped almonds
- 5 oz. almond paste
- 1/3 cup powdered sugar
- 2 tsp. corn syrup, plus more for brushing
- 3 oz. dark chocolate, chopped
- 2 tbl. unsalted butter
- Preheat the oven to 350 degrees and line the bottom and sides of an 8 x 8 inch pan with tin foil or parchment paper leaving a little extra that hangs over the edges.
- Sift the flour, cocoa, and salt in a small bowl then set aside.
- Use a double boiler* to melt the chocolates and butter. When it’s smooth, remove from heat and whisk in the sugars. Continue whisking until the sugars have dissolved and the mixture has cooled slightly. Add the eggs, vanilla and almond extract and whisk until just combined. Gently fold in the flour mixture then add the almonds. Pour into the prepared pan and bake for 25 to 30 minutes until a toothpick inserted into the middle comes out clean. Place the pan on a wire rack to cool completely.
- To make the marzipan, liberally dust a smooth surface with powdered sugar. Knead the almond paste with corn syrup, adding more powdered sugar to the counter as necessary to prevent sticking. Continue kneading until the paste is smooth and all the sugar is incorporated. Use a rolling-pin to press the marzipan into a 8 x 8 inch square. Lightly brush the top of the brownies with corn syrup, then place the marzipan layer on top, pressing lightly so it will stick. Refrigerate while you prepare the glaze.
- Make the glaze by melting the chocolate and butter in a double boiler. When the mixture is smooth, pour over the marzipan in a thin, even layer. Return to refrigerator and chill until set. The brownies will be best if allowed to chill overnight. Use the tin foil or parchment paper to lift the brownies out of the pan before slicing to serve. Store leftovers in an airtight container. Enjoy!
* If you don’t have a double boiler, just place a metal or glass bowl over a pan that has an inch or so of water in the bottom. Simmer the water and be sure the bowl you’re using doesn’t come close to touching the water. The steam from the simmering water will gently melt the chocolate.
Makes: 9-12 brownies