Flourless Chocolate Date Cake

• Unsweetened Fair Trade cocoa powder

• 8 oz medjool dates, pitted

• ½ cup water

• 12 tbsp (1½ sticks) unsalted butter or dairy free buttery sticks

• 12 oz Fair Trade semisweet chocolate chips

• 6 large cage-free, organic eggs, separated

• ¼ cup Wholesome! Organic Coconut Palm Sugar

INSTRUCTIONS

1. Preheat oven to 325°F degrees. Spray a 9-inch springform pan with cooking spray. Line with parchment paper and spray the parchment lightly with more cooking spray. Dust the pan with cocoa powder.

2. Put the dates and ½ cup water in a small saucepan and bring to a simmer. Cook until almost all of the liquid is absorbed, about 8 minutes. Remove from heat, cover, and let cool. Puree in a blender or food processor until smooth.

3. Combine the butter and chocolate chips in a microwave-safe bowl and melt, about 2 – 3 minutes on high power. Whisk in the pureed dates, egg yolks, and ¼ cup organic coconut palm sugar.

4. Whip the egg whites until stiff. Fold into the chocolate mixture. Pour batter into the prepared pan. Bake for 45 minutes or until set and just starting to crack. Let cool in the pan completely.

Options:

INGREDIENTS

• 1/2 cup prepared strong coffee (decaf is fine)

• 3/4 cup granulated sugar

• 18 ounces good quality bittersweet chocolate

• 1 cup salted butter, cut into small pieces

• 6 large eggs

• kettle of boiling water

INSTRUCTIONS

1. Preheat oven to 300F, with rack on lower middle position. Pour boiling water into a large baking pan, and place pan in oven on lowest rack.

2. Line a 8 1/2 inch springform pan with parchment on bottom. Grease and flour (any gluten-free flour would work) the parchment and sides of springform pan. Wrap the exterior of pan with heavy duty foil.

3. In a small saucepan, combine the prepared coffee and sugar. Stir over medium heat until sugar is comletely dissolved. Set aside.

4. In a heavy pan (I use my All-Clad), on lowest heat, stir the bittersweet chocolate chunks until just small bits of chocolate remain unmelted. Turn heat off, remove pan from heat, and continue stirring to finish the melting until chocolate is completely smooth.

5. Transfer melted chocolate into bowl of stand mixer. Slowly beat the butter into the chocolate, 1 piece at a time. Gently beat in the hot coffee/sugar mixture.

6. Beat in the eggs, one at a time, just until fully combined. Scrape the bowl and ensure that all batter is fully smooth and incorporated.

7. Pour batter into prepared springform pan. Bake for 45 minutes on lower middle rack. The center should be wet-looking, with edges looking done and puffy. The cake will set as it cools, so don’t worry about the jiggly center.

8. Let cake cool to room temp in springform pan, and then cover/chill overnight in fridge. To unmold, run a thin plastic knife carefully between cake and pan all around the edges. Unlock springform, and it should release cake easily. Keep chilled until ready to serve. Slice chilled cake and serve with berries and whipped cream, if desired.

NOTES

Be sure to allow cake to chill in fridge overnight, to allow it to set firmly. Must serve it chilled, especially if room is warm. Leftover cake freezes nicely. Wrap up airtight and freeze for several weeks.

Sex in a Pan

And another

Ingredients

• 10 oz. semisweet or bittersweet chocolate (with at least 60% cocoa solids)

• 4 oz unsalted butter, cut into pieces, plus 1 TB for greasing the pan

• 4 eggs, separated plus one egg yolk

• ½ cup cocoa powder, sifted, plus 1 tsp for dusting the pan

• 1 tsp espresso powder (optional)

• ½ tsp salt

• ½ tsp cinnamon

• ¼ tsp cayenne pepper

• ¾ cup sugar

Instructions

1. Preheat oven to 350.

2. Grease the bottom and sides of a 9-inch baking pan with butter. Cut a piece of parchment paper to fit the pan and place it inside. Butter the paper as well. Add 1 tsp cocoa powder to the pan and swirl to coat the inside.

3. Place a few inches of water in a saucepan and cover with a double boiler. Bring the water to a simmer. Add the butter and chocolate to the pan and heat until melted, stirring frequently. Remove from heat and allow to cool.

4. Scrape the chocolate-butter mixture into a large mixing bowl. Whisk the egg yolks, cocoa powder, espresso powder, if using, salt, cinnamon, and cayenne pepper into the cooled chocolate mixture.

5. Meanwhile, place the egg whites in the bowl of stand mixer and beat on the highest speed until foamy. Gradually add the sugar, one tablespoon at a time, while the mixer is running. Continue to beat until the egg whites are glossy and hold stiff peaks.

6. Add a quarter of the beaten egg whites to the mixing bowl and stir to combine. Then, add the remaining egg whites to the bowl and gently fold them into the batter until fully incorporated.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 30-35 minutes until the center is set. A thin crust will have formed at the top. Cool on a wire rack.

9. For best results, allow the cake to cool completely before removing from the pan. (The cake will fall as it cools.) You can even chill the cake in the refrigerator before removing.

10. Garnish with whipped cream and/or fresh berries for serving.