Highvoltagechocolateorangedessertnoflour Recipes

HIGH VOLTAGE CHOCOLATE ORANGE DESSERT (NO FLOUR)

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a deep 8- or 9-inch round cake pan.
• In the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine.
• Do not allow this to boil.
• (I usually do this step in the microwave at 70% power so as not to burn the chocolate).
• Set aside to cool.
• Stir in the vanilla and Cointreau.
• In a mixing bowl, combine egg yolks and sugar.
• Beat very well.
• In a separate mixing bowl, whip egg whites until peaks form and they are foamy.
• Fold the egg whites into the egg yolk and sugar mixture.
• Stir in the chocolate mixture and finely chopped almonds.
• Pour the mixture into the prepared cake pan.
• Bake for about 45 minutes.
• Allow the cake to cool completely.
• Sprinkle with confectioner's sugar.

NO-BAKE DARK CHOCOLATE GRANOLA

Steps:

• In a large mixing bowl, combine the rolled oats, sunflower seeds and slivered almonds
• Stir together the chocolate-hazelnut spread, almond butter and honey in a small saucepot set over medium-low heat. Cook until just melted and combined, about 2 minutes.
• Pour the chocolate mixture over the oats, seeds and nuts. Sprinkle with the salt and mix until thoroughly combined. Add the chocolate chunks and toss to combine.
• Spread the mixture on a parchment-lined baking sheet and cool for 15 minutes. Store in an airtight container.

NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE

Steps:

• Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
• Drain, and when cool, cut the oranges in half and remove any big pips.
• Then pulp everything - pith, peel and all - in a food processor.
• Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
• Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
• Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
• Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

CHEF JOHN'S CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
• Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.