Posts

Flourless Chocolate Torte

This torte is a true showstopper, making it a perfect treat to serve during holiday festivities. Inspired by one of my favorite bakeries, this torte is deliciously decadent and is easily the best chocolate dessert I’ve ever made. Inspired by the French dessert, la bête noire, it’s an instant favorite for chocolate lovers and those who enjoy rich flavors. I hope you enjoy this festive treat.

This recipe is naturally gluten-free, but it cannot be made vegan. I have not attempted to make this recipe dairy-free, but it could be done using vegan butter and coconut cream.

Ingredients:

For the torte:

1 Cup water
¾ Cup sugar
10 T butter (a stick and two tablespoons extra)
18 ounces 60% dark chocolate
6 large eggs

 

For the chocolate ganache:

1 cup heavy whipping cream
8 ounces milk chocolate (or dark if you prefer)

 

Instructions:

Preheat your oven to 350°.

Prepare a 10-inch springform pan or an 8×8 square pan by greasing it on all sides and on the bottom. Wrap the outside of the pan in 2 layers of aluminum foil. Locate a large baking pan with tall sides that you can fill with water during the baking process. Set these items aside.

In a small pot, bring your water to a boil. Add your sugar and simmer it over medium heat, stirring to dissolve the sugar. Allow it to simmer for 5 minutes. Remove it from heat and set aside.

In a large saucepan, melt your butter over medium heat. Add your 18 ounces of dark chocolate and whisk the mixture until it is smooth. Whisk in your sugar syrup and remove it from heat.

Allow the chocolate mixture to cool, until you could touch the chocolate without hurting your finger. It may take 10 to 20 minutes. This step is important, as it will ensure that you don’t scramble your eggs in the next step.

After your chocolate mixture has cooled, whisk in your eggs. I recommend adding 2 eggs at a time. Whisk the batter until it is smooth.

Pour the batter into your prepared pan. Place the torte pan into the large baking pan and fill it with water. Fill it until the water reaches halfway up the sides of the torte pan.

Bake the torte for 45 to 50 minutes. The torte is ready when it does not wiggle when gently shaken.

Allow the torte to cool in the fridge for 30 minutes to an hour before adding your ganache topping.

While your torte is cooling, you can make the ganache.

Add your heavy whipping cream to a small saucepan. Heat it over medium-high heat until it is very hot, but not boiling. Add your 8 ounces of chocolate and whisk to combine.

Pour the ganache on top of the torte and tap it gently on the table to make the coating even.

Allow the torte to cool in the refrigerator for another 2 hours before serving. Enjoy!

 

Eggnog Pancakes

This eggnog pancake recipe dresses up a well-loved dish for the holiday season. The spices and sweetness from the eggnog infuse the pancakes and make them absolutely delicious and wonderfully fluffy. Serve them at breakfast or even as a festive breakfast-for-dinner along with your favorite breakfast sides. Top them with your favorite pancake dressings like maple syrup and honey or enjoy them plain. These pancakes are sure to please and I hope you enjoy!

For this recipe, we used local dairy eggnog. If you’d like to make these pancakes dairy free, you can use whatever eggnog you prefer for an exact substitute. If you’re vegan, you can substitute the eggs in this recipe with your favorite egg replacement. 

 

Ingredients

1 Cup all purpose flour
2 Tsp baking powder
⅛ tsp salt
1 Cup eggnog
2 T water
1 Egg
¼ Tsp vanilla extract

 

Instructions:

In a large mixing bowl, add your flour, salt, and baking powder. Mix to combine.

Add your eggnog, water, egg, and vanilla extract to the bowl and mix to combine. Be careful not to over mix, but make sure that few lumps are visible in the batter. 

If the batter is still very thick and not pourable, add another tablespoon of water.

In a large pan on medium heat, pour the batter to make your pancakes. You can make them whatever size you would like. We recommend using about ¼ cup for each pancake to make about 8 servings of 4×4 inch pancakes. 

Wait until air bubbles have formed at the top of each pancake and the edges appear set before flipping for the first time. Cook the pancakes to your desired crispiness on each side. Repeat until no batter is left.

Serve with your favorite toppings such as honey, maple syrup, butter and whipped cream or alongside your favorite breakfast sides. Enjoy!

 

Bacon Wrapped Brussels Sprouts with Cranberry Dipping Sauce

Looking for a way to use up leftover holiday ingredients? Searching for a quick and easy recipe to throw together for a holiday gathering? Look no further. This quick and easy appetizer is sure to please and put everyone in the spirit!

Ingredients

  • 20 Brussels sprouts
  • 20 bacon slices
  • 1 cup jarred (or homemade) cranberry sauce
  • 2 tsp orange zest
  • 3 sprigs of thyme, leaves removed and chopped

 

Directions

  1. Preheat oven to 400 ℉
  2. Wash and dry Brussels sprouts
  3. Wrap each Brussels sprout with one piece of bacon and secure with toothpick
  4. Place Brussels sprouts on a baking sheet and place in the oven for 40 minutes
  5. In a small bowl, add the cranberry sauce, orange zest, thyme, and stir
  6. Place the cooked Brussels sprouts on a serving dish alongside of the cranberry sauce and enjoy!

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton