Flourless Chocolate Cake

With the weekend almost at our grip, I think I couldn't share a better recipe than this Flourless Chocolate Cake. If you love chocolate mousse, then you'll definitely love this recipe, it's like a super light and moist chocolate mousse, but in a cake. It's a really simple recipe and quite quick, the only down side are the dishes, but it'll be well worth it. You can serve it with whipped cream, ice-cream or any type of sauce you like, I went for homemade whipped cream. Hope you try this recipe & love it!

Let me know!

Xo, 

Flor 

Con el fin de semana casi en nuestras manos, no creo que podría compartir una mejor receta que esta. Si te gusta el mousse de chocolate, te encantara esta receta, es como un mousse súper light y decadente, pero en bizcocho. Es una receta súper simple y bastante rápida, lo único malo son los trastes, pero créeme que vale la pena! Lo puedes servir con helado, whipped cream o con cualquier salsa; yo lo serví con whipped cream hecho en casa. ¡Espero que intenten esta receta y que les encante! 

Me dejan saber.

Xo,

Flor

Flourless Chocolate Cake

6 tablespoons unsalted butter,
8 ounces semisweet chocolate, finely chopped
6 large eggs, separated
1/2 granulated sugar

Steps:
Preheat oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan.
Place butter and chocolate in a large heatproof bowl and microwave in 30 seconds increments, stirring each time, until completely melted. Let cool slightly and whisk in egg yolks.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. 
Whisk in 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan and bake until the cake pulls away from the sides of the pan, 45-50 minutes. Cool completely on a wire rack; remove sides. Dust with confectioners' sugar.

Whipped Cream
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon of vanilla extract

Steps:
Refrigerate a mixing bowl until cold. Combine heavy cream, confectioners' sugar and vanilla in the bowl and whisk until soft peaks form. Refrigerate for up to 30  mins.

Recipe from Martha Stewart

Coconut Cake

With Valentine's Day already in the past, I wanted to post a recipe that had nothing to do with chocolate... to help those that had an overdose of chocolate on V-Day. I tried this coconut cake at my grandmother's house not long ago and was completely obsessed with it from the get go. This cake is super moist and has a lot of texture. It's perfect for that dinner party where you want to impress your guest with your baking skills and exotic recipes, and the best part is that it's really easy to make. I hope you enjoy the recipe & photos! Bon Appetit!

Xo
Flor

Ingredients:

1/2 lb butter

2 cups sugar

6 eggs (lightly beaten)

1 box Nilla Wafers

1 can shredded coconut (remove syrup)*

1 tablespoons vanilla

1 cup walnuts

Directions:

1. Crush the vanilla wafers

2. Crush the walnuts into small pieces

3. Beat butter with sugar

4. Add the lightly beaten eggs to the mixture

5. Fold the rest of the ingredients- the last ingredient to be added should be the walnuts

6. Bake for 1 1/4 hours at 300 degrees F

Glaze:

2 tablespoons melted butter

1 cup confectioner sugar

1 teaspoon Vanilla

2 Tablespoons milk (if needed)

Combine the 2 tablespoons of melted butter, vanilla and confectioner sugar; if the result is too thick add milk ( I suggest to add first 1 tablespoon and if still too thick add the second).