Monthly Archives: January 2013

Flourless Chocolate Coffee Cake

Flourless Chocolate Coffee Cake

I was looking to make something simple and found this. It is really simple to make. I did  make a few changes to it. Feel free to use any chocolate you want, the darker the chocolate the more richer it will become. I also used a bit of instant coffee since I have a lot of coffee lovers. I made a strawberry topping which really helps cut into the richness of the chocolate. I hope you enjoy it as much as we did.


  • 100g bittersweet chocolate (Ghiradelli)
  • 30g semi-sweet chocolate (Ghiradeli)
  • 125g butter (chopped)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup cocoa powder
  • 1 sachet of instant coffee
  • pinch of salt


  • 8 strawberries – hulled and chopped into small bits
  • 2 tablespoons sugar


Preheat the oven to 350F. Butter a 9inch silicone pan. If you do not have a silicone pan you will have to line and a pan with parchment paper and then butter it well.

Melt the butter in a pot over medium low heat. When the butter is partway melted add the chopped chocolate bits. Lower the heat and let the chocolate begin to melt then stir gently until the chocolate has melted. Turn off the heat and add the sugar and whisk until the sugar has been incorporated. Add the instant coffee. Let it cool a little bit.

Whisk the eggs together and then add them to the chocolate mixture and whisk to incorporate. Then add the cocoa and whisk some more.

Pour this batter into the silicone pan and smooth out the top. Bake for 20-25 minutes or until the toothpick comes out clean.

Mix the strawberries and sugar and let them sit for at least 2 hours.

Slice the cake and serve with the strawberries.


Lace Cookies

Lace Cookies

Lace Cookies

Well here is another wonderful take on cookies. These are utterly butterly delicious (quoting the Amul butter line). The literally dissolve in your mouth. Of course, you need to forget calories etc when you eat them and one is really good enough. The only problem with them is that they are so light you really think you could go for just one more. They also do not transport well so you have to just serve them at home :-).


  • 1/2 cup unsalted butter, cut up into cubes
  • 1 cup finely chopped pecans
  • 1 cup granulated sugar
  • 1 large egg, beaten
  • seeds from 1 vanilla bean or one teaspoon vanilla extract
  • 1/2 tsp salt


The first step is to make brown butter. Put the cubes of butter in a small saucepan on medium heat until it has melted. Continue cooking until the solids on the bottom of the pan turn golden brown. Watch this carefully as you could end up with burnt butter. You will see a lot of foam on the top of the butter – do not worry about this. Let this mixture cool slightly.

Turn the oven on to 350F. Line at least two baking sheets with parchment paper or use silicone. I use silicone liners and they work wonderfully and are reusable and clean up really well.

Combine the rest of the ingredients in a bowl and mix well. Slowly add the butter, stirring until well blended. You will have a very liquid batter. Drop a heaped teaspoons of batter on the prepared cookie sheet. I put only 4 per sheet as they spread a lot. Make sure you have at least about 3 inches between the batter drop. Bake until the cookies are golden brown about 7-8 minutes (You will see that the cookies pop like the top of a  bubbling soup) Let the cookies cool on the sheet then carefully transfer onto a cooling rack to cool completely. Repeat until you have used up all the batter.

Store the cookies in an airtight container.