HAPPY VALENTINES DAY Flourless Chocolate Cake

HAPPY VALENTINE'S DAY!

For several years I made this flour-less cake for birthdays, Valentine's Day, and other special occasions. Since then it has become our traditional Valentine's Day cake. I love the rich and fluffy chocolate flavor; it is like a light and fluffy fudge. I originally got the recipe off of: http://www.care2.com/greenliving/flourless-chocolate-cake-recipe.html
and so far it is my favorite flour-less/ wheat and gluten free chocolate cake recipe. I am going to paraphrase the recipe here and you can checkout my pictures of the process, including the finished product!

3/4 cup unsalted butter cut into pieces
12 ounces of bittersweet chocolate, chopped small
6 eggs, separate the whites from the yolks, place in separate bowls
1 TBS vanilla
1/2 cup honey

Melt the chocolate in a double broiler on low with the butter (chopped). Set aside and let cool. Meanwhile mix egg yolks in a blender for 3 minutes with 1/4 cup of honey. Mix with the cooled chocolate mixture and then add vanilla.

Whip egg whites (by hand or mechanically) until soft peaks form, then add 1/4 cup honey Whip again until firm peaks form. Mix the egg whites/honey mixture with the chocolate/yolks mixture adding the whites in thirds until it is all mixed.

Have a well buttered and floured pan or heart-shaped cupcakes. Pour batter in and cover bottom of pan with aluminum foil. Cook at preheated 350F until toothpick comes out with moist crumbs. Cake will fall quite a bit. Don't let the top of the cake burn! takes 30-50 minutes depending on size pan.

Above: chocolate and butter melting in a double broiler

L: egg whites ready to whip R: honey and egg yolks (mix for 3 minutes in a blender)

L: egg whites forming soft peaks R: 1/4 cup honey being added to whipped whites


egg yolks/honey/chocolate mixture on the left, whipped egg whites/honey on the right, now mix the two together (see below):




Above: everything mixed together


Above Left: batter in the heart shaped pans, bottom of pan wrapped in foil. Above Right: finished cakes, with our homemade Valentine's Day cards.

Vicky's Birthday Chocolate Cheesecake with Red Berry Syrup Recipe (wheat & gluten free!)

A special birthday calls for a special cake. My mom's birthday celebration was on June 1st and she requested a chocolate cheesecake. Here is a wheat and gluten free recipe that we all loved. The crust is Ginger cookies and it adds a nice zip. I added a raspberry-strawberry-cherry syrup on the side and it really made the dessert! My daughter Marina enjoyed helping me make the cheesecake. Her favorite part was stirring and testing the chocolate that was melting on the stove top. I melted extra chocolate to make the words on the top of the cake. (If you want to do this just melt bittersweet chocolate and using a spoon or fork draw the words or pictures).

Cheesecake Crust:
1 package of Mi-Del Ginger Cookies
1/2 to 1 stick of butter, or enough to form the crust

Preheat oven to 350F.
Put cookies in a blender, when completely blended add chopped butter and blend into a ball. Butter a pie dish and then press cookie-butter mix into a regular sized pie pan, starting from the inside and moving to the outside and then up the sides. Bake pie shell for 10 minutes. cool completely.

Chocolate:
8 oz bittersweet or semi-sweet chocolate
1 TBS butter

Melt chocolate and butter on low heat, preferably on a double-broiler until completely melted. Allow to cool, but not solidify!

Cheesecake Insides:
2- 8 oz cream cheeses
1 cup sour cream
2 eggs
1/2 tsp vanilla
1 cup sugar

Mix the sour cream, eggs, sugar and vanilla in blender until well mixed (30 sec). Add 1 cream cheese at a time, blending between each. Then add cooled chocolate and blend.

Put it all together:
Pour cheesecake insides with chocolate into the cooled pie crust and cook in preheated 350F oven for 35 minutes or so. I check frequently and notice when the cheese part feels solidified and dry-ish to the touch. It should jiggle, but when you touch it there will be no moisture on your finger. Turn off oven and leave cake in for another 10 minutes. Place on a cooling rack when you remove cake from the oven. Refrigerate for several hours before serving, or overnight.

Serve with Berry Syrup:
1 cup any berries (I used frozen raspberries, cherries, and strawberries)
1/4 cup sugar

Place berries in a pan on low heat. Bring berries to a slow boil and add sugar, stir frequently and cook for 5 minutes on low-medium heat. Cool and pour into small pitcher or used (but cleaned) vinegar or similar pouring container. Refrigerate and serve with cheese cake.