Flourless Chocolate Fudgy Cake

A dense, delicious chocolate cake recipe totally flourless! The recipe is simple to follow and suitable to people who can’t tolerate gluten or wheat. This chocolate cake is definitely a treat!

Ingredients

• Bittersweet chocolate, 20 squares
• Water, ½ cup
• Butter (unsalted), 1 cup
• Salt, ¼ tsp
• 6 large eggs
• White sugar, ¾ cup
• Fresh raspberries, 1 cup

Preparation

1. Set the oven to preheat at 300 degrees F. Prepare a cake pan and grease with butter. Set aside.
2. Place a saucepan over low-med heat. Add water along with sugar and salt. Stir to dissolve complete, heat through and set aside.
3. Place chocolate in a small bowl and microwave to melt. Transfer to an electric mixer bowl. Slice butter and add to the bowl with chocolate. Process and beat the ingredients together. Stir in sugar-water mixture while it is still hot and continue beating at low speed.
4. Stir in one egg at a time and beat with the rest of the mixture. When smooth, pour the batter into the cake pan. Have another large cake pan and place the one with the batter inside it. Pour boiling water in the large pan halfway up the sides.
5. Set to bake for 45 minutes. The center might appear wet and uncooked but that’s due to water. Remove and let cool. Refrigerate and chill overnight in the same pan.
6. To serve, dip the cake pan in boiling water for 10 minutes and invert on a large serving platter. Slice and top with fresh raspberries and serve chilled!

Crunchy Chocolate Popcorn

Chocolaty popcorn! Caramelizing popcorns isn’t the only way you can enjoy some sweet popcorns. You can also prepare them in chocolate glaze and enjoy the coated, crispy popcorn. Follow the recipe.

Ingredients

• Popped popcorn, 2 quart
• Butter, ½ cup
• Cocoa powder, ¼ cup
• Peanuts, 1 cup
• Vanilla, 1 tsp
• Sugar, ¾ cup
• Corn syrup, ¼ cup

Preparation

1. Set the oven to preheat at 250 degrees F. Prepare a baking pan and grease it with butter or oil. Set aside.
2. Combine peanuts and popcorn in a large bowl and set aside.
3. Whisk together corn syrup, butter, cocoa powder, and sugar in a saucepan and place it over med-high heat. Stir to combine well and bring the mixture to a boil.
4. Stir in vanilla and mix well. Pour this glaze over the popcorn and use a spatula to toss until well coated.
5. Pour popcorn and peanut on a prepared baking pan. Set to bake for 30 minutes in a preheated oven, stirring multiple times.
6. When done, remove and transfer to a platter. Break it up and serve. Popcorn can be stored into an airtight container and stored for up to 2 days.

Soft Chocolate Chip Cookies

This is an award winning recipe to prepare the best, softest chocolate chip cookies ever! Everyone wants one when you prepare it. So make sure you prepare lots of them following the recipe below.

Ingredients

• 4 large-sized eggs
• All-purpose flour, 4 ½ cups
• Instant vanilla pudding mix, 2 pkg.
• Baking soda, 2 tsp
• Vanilla extract, 2 tsp
• Butter (softened), 2 cups
• Chocolate chips (semisweet), 4 cups
• Brown sugar, 1 ½ cup
• Walnuts (or hazelnuts, chopped), 2 cups
• White sugar, ½ cup

Preparation

1. Set the oven to preheat at 350 degrees F.
2. In a small bowl, combine baking soda and all-purpose flour together. Set aside.
3. In another bowl, whisk together the butter, white sugar and brown sugar. Stir in pudding mix and beat until all ingredients are fully incorporated together.
4. Stir in vanilla and eggs and continue to beat. Add the dry mixture to the wet mixture and continue stirring until it forms a thick batter. Fold in chocolate chips and chopped nuts of your choice. Combine.
5. Use a spoon to drop batter on ungreased cookie sheet. Adjust to give it a round cookie shape. Set to bake.
6. Bake for 10-12 minutes until the edges turn golden brown. Check for doneness and remove. Let cool and enjoy.

Chocolate Cheesecake With Caramel

Ingredients

• Brownie mix, 1 pkg.
• White sugar, ½ cup
• Cream cheese (softened) 2 pkg.
• 3 large egg
• Cold water, 1 tbsp
• Vanilla extract, 1 tsp
• Evaporated milk, 1 can
• Chocolate fudge topping, 1 cup
• Individually wrapped caramels, 1 pkg.

Preparation

1. Set the oven to preheat at 350 degrees F. Prepare a spring-form pan and grease the bottom with butter. Set aside.
2. Mix together 1 egg, water, and brownie mix. Whisk until combine. Spread the mixture on the greased pan. Set to bake for 20 minutes.
3. Place a saucepan over low-med heat. Add evaporated milk along with caramel. Stir and melt. Once smooth, pour over the baked brownie crust, reserving 1/3 cup for later use.
4. In another bowl, whisk together vanilla, sugar and cream cheese. Use an electric mixer to do it well. Add remaining 2 eggs (one at a time) while the beating is going on. Pour this mixture on top of the caramel mixture in the spring-form pan.
5. Set to bake for another 40 minutes. Remove and let cool. Set to refrigerate until chilled.
6. Heat reserved caramel mixture. Remove and let cool. When cake is chilled, remove from the pan. Spoon chocolate topping on the top and spread out in a thick layer. Drizzle caramel sauce on the top and enjoy!

Fudgy-Cakey Chocolate Brownies

Ingredients

• White sugar, 1 cup
• Butter, ½ cup
• 2 large eggs
• Cocoa powder (unsweetened), 1/3 cup
• All-purpose flour, ½ cup
• Salt, ¼ tsp
• Vanilla extract, 1 tsp
• Baking powder, ¼ tsp

Frosting

• Butter (softened), 3 tbsp
• Honey, 1 tbsp
• Cocoa powder (unsweetened), 3 tbsp
• Vanilla extract, 1 tsp
• Confectioners’ sugar, 1 cup

Preparation

1. Set the oven to preheat at 350 degrees F. Prepare a square pan and grease with butter.
2. Place a large saucepan over low-med heat. Add ½ cup butter and melt. Remove from stove and stir in eggs, sugar, and 1 tsp vanilla. Combine and add ½ cup flour, 1/3 cup cocoa, baking powder and salt. Whisk to combine all ingredients. Transfer the mixture to the prepared pan.
3. Set to bake for 20-30 minutes. Check for doneness and avoid over cooking.
4. Meanwhile, prepare frosting. Combine 3 tbsp cocoa, 3 tbsp butter, 1 tsp vanilla, honey, 1 cup confectioners’ sugar. Stir until everything is well incorporated.
5. When brownies are done, remove and frost. Serve immediately for the warm, gooey flavors.

Chocolate Cake Truffles

Ingredients

• Heavy cream, 1 cup
• Instant espresso powder, 2 tbsp
• Butter, 2 tbsp
• Chocolate chips (semisweet), 2 ¾ cup
• Baking chocolate, 4 squares

Preparation

1. Combine butter, heavy cream, chocolate chips, baking chocolate, and espresso powder in a bowl. Place a saucepan over low-med heat and transfer the mixture in the saucepan.
2. Stir constantly and melt all the ingredients to combine them well. Remove from heat and transfer to a bowl. Set to refrigerate for 1 hour as the mixture begins to harden.
3. Prepare a baking sheet and line with waxed paper. Scoop out the chocolate mixture on the waxed paper and form small balls. Repeat with the remaining mixture.
4. Place it back in the refrigerator until the balls harden completely.
5. Sprinkle with confectioners’ sugar or coconut flakes and enjoy.