Microwave Eggless Chocolate Cake

Thanks to this recipe from Sanjeev Kapoor , I can have my cake and eat it in a few short minutes . Sometimes the craving for chocolate cake hits when I just do not have much time to preheat the oven and wait for the cake to bake . I love to serve this cake warm with a cold glass of milk and , if I feel indulgent a little whipped cream.

4  oz dark chocolate , grated ( I love lindt’s 90% chocolate for this )

1  1/3 cup All purpose flour

8  oz ( 2 sticks ) chilled butter , cubed , plus more for greasing

2 tsp baking powder

1 cup + 2 tbs powdered sugar

1 tsp vanilla extract

3/4 cup milk ( please use whole milk )

1/2 cup walnuts , chopped

grease an 8 inch round microwave safe dish.

Sift together the flour and baking powder into a bowl . Melt the chocolate and butter in a microwave safe bowl for one minute on high . Stir well to mix .

Add powdered sugar and vanilla and mix well ; Fold in the flour . Correct the consistency by adding milk . Add walnuts and mix gently .

Transfer the mixture to the greased dish . Cook for 7 minutes on High . Leave the cake to stand for 5 minutes .

Cool , slice and serve .

Coco Pazzo Panna Cotta with Caramel Sauce

Coco Pazzo is an elegant Italian restaurant in NYC and Chicago(ones I have visited). I was fortunate to be able to find a recipe for their sublime Panna Cotta with caramel sauce. I love it for entertaining as it is simple to make and can be made ahead of time in individual servings.

Serves 6

CARAMEL SAUCE

1 cup sugar

1 cup (or more)water

PUDDING

2 tablespoons water

4 teaspoons unflavored gelatin

5 cups whipping cream

1 cup milk

1 cup powdered sugar

1 vanilla bean,split lengthwise

FOR SAUCE: Combine 1 cup sugar and 1/2 cup water in heavy medium saucepan over low heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup turns amber,occassionally  swirling pan and brushing down sides with wet pastry brush,about 8 minutes. Remove pan from heat. Carefully add 1/2 cup water (mixture will splatter) .Return pan to heat and bring to boil,stirring to dissolve any caramel bits,about 2 minutes. Cool. Cover and refridgerate.

FOR PUDDING: Pour 2 tablespoons water into small bowl. Sprinkle with gelatin. Let stand until softened,about 10 minutes. Mix cream ,milk and sugar in heavy large saucepan. Scrape in seeds from;add bean. Bring to boil,stirring frequently. Remove from heat. Add gelatin mixture and stir to dissolve. Remove vanilla bean,transfer mixture to bowl. Place bowl over larger bowl of ice water. Let stand just until cool,stirring occassionally,about 30 minutes. Divide pudding equally among six 10 oz custard cups. Cover and refridgerate overnight.

Unmold puddings onto plates. Drizzle with caramel sauce and serve.

Chocolate Hazelnut tart

This delicious tart comes to us from Gourmet magazine. It uses one of my very favorite ingredients,NUTELLA. By now its no secret . This recipe uses a store bought Graham cracker crumbs,but feel free tp make your own. Freezing the tart helps to chill it quickly. If you are in no hurry ,simply chill the tart in the refridgerator until ready to serve. Oh ,did I mention its eggless? yeah!!!

Makes 8 to 10 servings

1  1/2  cups  graham cracker crumbs

3/4   stick  (6 tablespoons)  unsalted butter,melted

1/4  teaspoon salt

1  cup hazelnuts,coarsley chopped

1  cup heavy cream

10  1/2  oz fine-quality bittersweet (not unsweetened),finely chopped

1/2  cup chocolate -hazlenut spread,such as Nutella

Equipment : a 9 inch springform pan

Make Crust and toast nuts:

Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.

Stir together crumbs,butter ,and ,and 1/8 teaspoon salt in a bowl,then press onto bottom of springform pan.

Bake crust in lower third of oven 7 minutes,then cool crust in springform pan on a rack.

While crust bakes,toast hazlenuts in a shallow baking pan in upper third of oven ,stirring once,until golden,about 7 minutes. Transfer to plate and cool to room temperature.

MAKE FILLING WHILE CRUST COOLS

Bring cream to boil in a 1 to 2 quart saucepan,then pour over chocolate in a heatproof bowl,whisking until chocolate is melted and smooth.

Whisk in chocolate hazlenut spread,then whisk in nuts and 1/8 teaspoon salt.

Pour filling onto cooled crust and put in freezer until just set,about 25  minutes. (tart should be frozen). Remove side of pan before serving tart.

MAY BE PREPARED 4 DAYS AHEAD ,CHILLED IN PAN,COVERED

Gianduja Mousse (Eggless)

I must confess,like many other people,I have a love for Nutella and all recipes made with or using Nutella. Growing up it was common for many of my friends to bring a Nutella sandwich for lunch,or breakfast or snack…like I said ,my obsession is not unique.

Recipe from Food and wine

1/2 cup Nutella

1/4 cup creme fraiche

11/2 teaspoons Frangelico (or brandy)

1/2 cup heavy cream

In a medium bowl,mix Nutella,creme fraice and Frangelico at low speed of a hand mixer until smooth. Set aside.

In a seperate bowl,beat the cream until firm peaks form. Fold the whipped cream into the Nutella mixture. Refridgerate at least 20 minutes before serving.

Serve with chocolate wafer cookies or chocolate hazelnut rolled wafer cookies.

Crunchy Chocolate peanut Banana Bars

I am always looking for a quick,but nutritious something to eat before my work outs. Now I am a huge endorserer of the nutritional value of bananas but to combine it with ceral in a transportable bar…someone answered the “on the go” person’s prayers.

I have no idea who sent me this recipe but you know who you are ,so thanks. I hope I have your permission to add lightly salted ,roasted peanuts and used raw sugar.

2/3 cup non fat dry milk

1 tablespoon unsweetened cocoa powder

11/2 tablespoons Raw sugar

1 very ripe banana

2 tablespoons roasted,lightly salted  nuts,chopped

1/4 teaspoon Vanilla

1/3 cup Grapenuts cereal

Spray a piece of foil or small cookie sheet with non stick cookie spray. Mix first three ingredients together. Mash the banana until fully pureed,mix in vanilla,the stir in the balance of the ingredients.

Form into two bars on the foil and freeze.

Buttermilk -Lemon Sorbet with Cardamon and Rose Water

Confession time,I have not met a dessert I have not loved,but I know better. I must admit another one of my passions is the taste and aroma of Cardamon and Rose water so,when I found this recipe I thought ,perfection out of my freezer.And…Buttermilk is low in fat and oh so good for you.

serves 6

10 Cardamon pods

11/2 cups water

1 cup water

5 cups Buttermilk

1 tablespoon finely grated Lemon peel

11/4 cups freshly squeezed Lemon juice

2 teaspoons Rose Water

pinch of salt

Combine cardamon and sugar with water in a medium saucepan over medium -high heat. Bring to a boil;then lower heat slightly and boil for 5 minutes. Remove from heat and allow to stand to room temperature. Strain the syrup,discarding the cardamon pods.

Combine the syrup with the buttermilk,lemon rind ,lemon juice, Rose water and salt. Place in an ice cream maker and freeze according to manufacturer’s directions. When sorbet is done,transfer it to a freezer container with a tight -fitting lid. Freeze for about 3 hours before serving.

Cinnamon ‘N’ Sugar Shortbread

You know I have always had a weakness for cookies, especially anything with cinnamon. That super warm spice drives me crazy as the aroma fts from the oven. As a bonus from the “cookie gods” this is an eggless delight…how great is that!!!

Shortbread

13/4 cups all purpose flour

3/4 cup powdered sugar

1/2 cup cake flour

1 cup Land O lakes, unsalted butter, at room temperature

1/2 teaspoon ground cinnamon

Topping

1 tablespoon granulated sugar

1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees

For shortbread, in a large bowl combine all shortbread ingredients. With a fork stir together until a soft dough forms. Divide dough in half. Press on the bottom of 2  9″ pans.

Stir sugar and cinnamon together. Sprinkle over cookie dough. Score each cookie into 8 wedges. pierce each wedge several times with a fork. Bake for 20-30 minutes till golden. Cool on wire rack. Cut into wedges.

Courtesy of Land O Lakes

Lemon Ice

This great summer treat is just so refreshing and so much better than store bought. Try it I promise its worth the trouble. This recipie comes from a cookbook, Mangia, Little Italy Serves 4

11/2 cups water

11/2 cups sugar1 teaspoon grated Lemon Zest

1 teaspoon Italian Lemon liqueur

1/4 teaspoon Almond extract

4 Lemon twists

In a medium pot combine water and sugar. Bring to a boil over high heat, and boil for 1 minute. Remove from heat and allow to cool.

Stir the Lemon juice, Lemon zest , Liqueur, and almond extract into the sugar syrup.

Taste the mixture and if too tart add 2 tablespoons of sugar at a time till desired taste is achieved.

Pour into a shallow tray and freeze for 6 hours.Using a whisk (I  use a fork)stir the ice every 2 hours to break up crystals. Once frozen transfer to a blender to make a slush. Pour into parfait glasses and serve

To make icecream maker and follow directions.