My dessert tastes don’t always quite jive with other people’s. I don’t like things super sweet, I tend more toward fruity desserts rather than super chocolate, I will always choose dark chocolate over milk (and don’t even talk to me about white chocolate and its lies…).
I was blown away by the complexity of the flavors in this cake, yet how subtle they were. I cut back on the sugar quite a bit from what the recipe called for, and for me that made it perfect—letting the chocolate have more of a bittersweet quality and the cinnamon shine through. Also, whoever thought to put cinnamon in whipped cream is a genius and I can’t believe I haven’t done that before. But I assure you I will forever moving forward…
READ THE POST
That looks totally decadent, right???
They kind of are—and they’re also super healthy. They get their moistness from banana, coconut oil, and honey, and a deeeeeep chocolate flavor from both Dutch-process cocoa powder as well as dark chocolate chips.
They came together super fast and baked up like a dream. And, they can be made gluten-free so easily without any weird fake mixes or flours.
And just look how prettttttty they are! The almond meal makes them a little heartier than your average muffin, and since they don’t have refined sugar they’re less likely to make your blood sugar spike then dip. I call that a breakfast win!READ THE POST
A month ago I was crowing about the glorious chocolate stout cake with chocolate ganache I made for my birthday. It was fudgy and rich but not too sweet, with a depth from the stout. Basically perfect. Then, a couple days later, my friends asked if I could bring a dessert to their dinner party. They’re both gluten-free, and I have a number of go-to recipes. But I couldn’t get that chocolate cake out of my mind.
I knew I’d pinned a gluten-free quinoa cake months ago, but didn’t quite love the exact ingredient proportions. I found another, tweaked it a little, and used the same chocolate ganache as the other cake. I took the remaining three-fourths of my birthday cake and the quinoa cake to the party.
I had to label them because they were identical, and honestly, I think people liked them equally. The only real difference you could tell was that the quinoa cake didn’t have the stout (on account of the gluten), but I plan to adapt it for a bourbon or similar at some point—just have to do my research on gluten and alcohol. And there was still some of the whole quinoa in it since my blender isn’t great, but if you use a food processor it will puree it and you’d never even know.
This cake is topped with a super easy (but fancy looking) pouring dark chocolate ganache…I show two different techniques in that post, but either way you’re talking like 5 minutes max, and 2-3 ingredients.