Food for Thought – October 30, 2012

On our recent cruise, I tried to have a different dinner each evening, including dessert.  One night I had a delicious piece of flourless chocolate cake.  I asked the server if I could have the recipe.  The pastry chef said I had to buy his book for the recipe.  I declined.  While looking for another recipe, I found it in the book called, “Incredibly Easy Gluten-Free Recipes”, published in 2009.  So here it is.  Enjoy.

Flourless Chocolate Cake

1 cup whipping cream

1 cup plus 2 Tbsp sugar

12 squares (1 oz each) unsweetened chocolate, coarsely chopped

4 squares (1 oz each) semi-sweet chocolate, coarsely chopped

6 eggs, at room temperature

1/2 cup strong coffee

1/4 tsp salt

1/2 cup chopped walnuts, divided

1 cup whipped cream, optional

1) Set oven rack to middle position.  Preheat oven to 350 degrees.  Spray 8-inch round cake pan with nonstick cooking spray.

2) Beat cream with 2 Tbsp sugar in large bowl with mixer on high until soft peaks form; set aside.

3) Place all chocolate in large microwavable bowl; microwave on high 2-3 minutes, or until chocolate is melted, stirring after one minute and at 30 second intervals thereafter.

4) Beat eggs and I cup sugar in large bowl with mixer on high about 7 minutes, or until pale and thick.  Add melted chocolate, coffee and salt to egg mixture; beat until well blended.

5) Fold whipped cream and 1/4 cup walnuts into egg mixture.  Spread in prepared pan; sprinkle with remaining 1/4 cup walnuts.  Place pan in large roasting pan; add enough hot water to reach 1/2 way up side of pan.  Bake 30-35 minutes, or until set in center.

6) To unmold, loosen edge of cake with knife; place serving plate upside down over pan and invert.  Serve warn, garnished with whipped cream, if desired.

Serves: 12

The following cake recipe is from countrydoor.com.

Easy Pumpkin Cake

2 pkgs (16 oz) pound cake mix

4 tsp pumpkin pie spice

2 tsp baking soda

2/3 cup water

1-3/4 cup canned pumpkin

4 eggs

Streusel Topping:

1/4 cup brown sugar, packed

3/4 cup nuts, chopped

1/2 cup flour

1/3 cup margarine, softened

Preheat oven to 325 degrees.  combine cake mixes, spices and soda in large bowl.  Add water, pumpkin and eggs; beat well.  Spread half of batter in greased 13″x9″ pan; sprinkle with 1/2 of streusel topping.  Carefully spread remaining batter over topping; sprinkle remaining topping over batter.  Bake 50 minutes, or until done.

This last thought from Isaiah 57:14.

“Build up, build up, prepare the way, remove the stumbling blocks from My people’s path.”

Please send your recipes or recipe requests to: The Vista, 24 Peavine Plaza, Suite 104, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie