Chocolate Almond Tweed Torte

Having a good flour-less chocolate cake recipe on hand is key. It can be made for any occasion (including Passover) or any person (including those with a gluten intolerance). It can be made at any skill level (read: it is easy) and is essentially a big block of chocolate. So unless your friends and family hate chocolate, you are set. Oh, and distance yourself from those people as quickly as possible. 

But I'm sorry to say that flour-less chocolate cake can be a bit boring. Sometimes it needs fruit or caramel or marshmallow creme (with which I have a slight obsession) to bring out the flavor. So when I happened upon this recipe, I was pretty excited.

This flour-less chocolate cake includes almonds which are only second to coffee when it comes to things that make chocolate taste better. This cake has texture and flavor and will last at room temperature for as many days as it will take you to eat it.

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Chocolate Almond Tweed Torte
from The Washington Post

1 cup (5 ounces) whole almonds, with or without skins
7 ounces good-quality unsweetened chocolate, roughly chopped
1 cup (7 ounces) granulated sugar
1/8 tsp kosher salt
1 cup egg whites (~7 to 8 large eggs)
1/4 tsp cream of tartar
 

Make the cake: Position an oven rack in the lower third of the oven; preheat to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper, then grease the pan with cooking oil spray.

Combine the almonds, chocolate, 1/2 cup of the sugar and the salt in a food processor; pulse until the almonds and chocolate look very finely chopped but not completely pulverized. 

Combine the egg whites and cream of tartar in the clean, dry bowl of a stand mixer; beat on medium speed until soft, moist peaks are formed. Gradually add the remaining 1/2 cup of sugar, continuing to beat until the egg whites are stiff but not dry.

Add one-third of the nut mixture to the egg whites; use a large flexible spatula to fold it in by hand until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest.

Scrape the batter into the pan, spreading it evenly. Bake (lower rack) for 25 to 30 minutes, until the torte rises and is golden brown on top and a toothpick inserted in the center of the cake emerges free of batter, other than a little melted chocolate. Transfer to a wire rack to cool.
 

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(Allergy Free) Chocolate Chip Cookie

I was given the task of creating a flour free, nut free, and egg free chocolate chip cookie. I've said this before, but I usually avoid substitutions as there are chemical properties in wheat and eggs that are close to impossible to replicate. BUT when your closest friend asks you very nicely to do something...you do it.

I don't have experience playing around with recipes that exclude these ingredients and, to be honest, I didn't have the desire to spend hours upon hours in the kitchen trying to figure it out. So I did what any not-too-proud baker would do: I turned to Bob's Red Mill gluten free flour....and the recipe printed on the back of the bag.  

I have testimony from five different people (including my husband) that these cookies are good. Surprisingly good. Surprisingly hearty and nutty and chocolate-y and cookie-y.

I have now baked these four different times and here are a few things that I have learned:

1. Bake the cookies right away; the dough does not get better over time as oil starts to seep out.

2. Use good chocolate. Come on. The chocolate must always be good.

3. And last but not least, sprinkle them with salt, it makes everything better.

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Chocolate Chip Cookies (gluten free, nut free, dairy free, egg free)
from Bob's Red Mill

1 1/2 cups gluten free oat flour
1 cup Bob's Red Mill Gluten Free Baking Flour
1 cup sugar
1/4 cup flaxseed meal
1/4 cup arrowroot starch
1 1/2 tsp xantham gum
1 tsp baking soda
1 tsp salt
3/4 cup + 2 tbsp melted coconut oil or canola oil
6 tbsp unsweetened apple sauce
2 tbsp vanilla extract
1 cup dark chocolate chips (use dairy free if need to fully avoid dairy)
Maldon flaked sea salt

Make the cookies: Preheat the oven to 325°. In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xantham gum, baking soda and salt. Add the oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in chocolate chips.

Using a size 20 scoop, scoop dough onto a parchment or silpat lined baking sheet. Sprinkle with a bit of sea salt and bake for 14-16 minutes depending on desired consistency.

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Sesame Rice Krispie Treats

Before creating my emotionally divisive Mochi Treat recipe, I had never made rice krispie treats at home. Yes, I had made gigantic batches of them every week at Wilde Roast while helping out in the kitchen but never at home.

Here's the thing: I love them. I love marshmallows. I love homemade marshmallows, I love jet-puffed marshmallows. I love mini ones and jumbo ones. I especially love flaming marshmallows over the fire. I am also supported by my wonderful husband who may or may not also have an unhealthy obsession with marshmallows. I truly believe that if he could have it his way, he would eat an entire tub of marshmallow creme at every meal.

And you know what? These are one of the easiest things to make...only second to that dessert of cookie dough you may have eaten out of the refrigerator the other night...

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Sesame Rice Krispie Treats

Make the rice krispie treats: Prepare a 9x13 (or square) pan with parchment paper. Melt the marshmallows and butter over medium heat in a heavy bottomed saucepan. Once the marshmallows are 90% melted, remove from heat and gradually mix in the rice krispies, seeds, and sesame oil. Once fully mixed, press evenly into the prepared pan.

6 cups rice krispies
6 tbsp unsalted butter
10 oz mini marshmallows
1/3 cup black sesame seeds
1/3 cup tan sesame seeds
1 tsp sesame oil

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