Avocado Choco Cake

1602 Avocado Choco Cake-1315
Dates, avocado, banana, coconut and chocolate – this is a wonderful, moist cake! The sweetness comes from the dates and the banana (and the optional honey, of course), almond flour and grated coconut replaces flour and the fat comes from the avocado and the banana. Can’t say it is a totally healthy cake but it is no sugar and no butter/oil anyway (and dairy and gluten free).

Most importantly though, I love this cake because of its wonderful taste!

200 ml almond flour
100 ml desiccated coconut plus 2 tablespoons extra (for the base of the tin)
200 ml cocoa powder
1,5 tsp baking powder
A pinch of salt
(1 tbsp honey – optional)
1 medium sized avocado
3 eggs
10 dried dates
1 ripe banana, medium sized

Oven at 200 C

1. Mix all dry ingredients
2. Whisk the eggs fluffy
3. Add the avocado to the eggs. Mix together.
4. While still in its peel, squeeze banana soft and then add to the avocado mixture.
5. Add the honey (if using)
6. Mix the dates with a blender. Add a bit of avocado mix to the dates in order to get them to blend better. Combine with the remaining avocado mix and then add the cocoa mix.
7. Lightly grease a cake tin with oil. Sprinkle some shredded coconut on the bottom. Spread the mix evenly. Bake in oven 12-14 min, cool and then chill in fridge.
Serve with cream* and mashed raspberries

* either soy based yoghurt or ½ whipped cream and ½ Greek yoghurt.

Coco Choco Panna Cotta

151223 coco choco dairyfree panna cotta-0817

This is the dairy free, low fodmap, version of the Espresso Panna Cotta I recently posted.

Serves 6-8 (depending on cup size)

300 ml cream of coconut
2 gelatin leaf
120 g chocolate, gluten and dairy free (I like the Kinnerton brand)

  1. Soften the gelatin in a bit of water
  2. Bring the cream of coconut to a boil, remove from heat
  3. Take out the gelatin and add to the coconut, stir until dissolved
  4. Pour the mixture over the chopped chocolate.
  5. Pour into small coffee cups.
  6. Chill 3-4 hours

It is also possible to make this with almond milk:

300 ml almond milk
3 gelatin leaves
160 g dark chocolate, dairy and gluten free

To be made the same way as the Coco Choco Panna Cotta.

151223 non-dairy panna cotta-0823

Berries with Black and White Sauce

151216 Berries with black and white sauce-9336

  1. I like to add a liquorice flavour to the dark chocolate sauce. For the white sauce, I use some ginger. Any fruits/berries that you like can be added to this dessert.

    Serves 4-6 (depending on how much sauce you pour on the plates.)

    100 ml single cream
    90 g dark chocolate
    Salt from a salt mill
    4-5 cm piece of liquorice root (found in health food stores)

    90 g white chocolate
    50 ml single cream
    ½ tsp ground ginger

    Berries

  1. Melt the chocolate in a “bain marie” (a bowl sitting over a saupan with boiling water. Don’t let any water into the bowl as this will ruin the texture of the chocolate.
  2. In a small saucepan, heat the cream with the liquorice root. Simmer over very low heat 4-5 minutes.
  3. Discard the liquorice root. While stirring, pour enough of the cream into the melted chocolate to create a good texture for piping and stir well. Add some salt.
  4. Spoon into something you will use for piping the chocolate on a plate. I usually use a small plastic bottle with a screw on pipe on top. A plastic bag with a small nozzle will also work.
  5. Melt the white chocolate with the cream in a bain marie.
  6. Add the ginger. Stir well.
  7. Spoon into small cup.
  8. Let the 2 chocolate mixtures cool.
  9. When cool, pipe the dark chocolate onto a plate creating at least 1 circle. Fill the circle by spooning the white mix into the empty circle.
  10. Place some berries on the plate and serve.

Espresso Panna Cotta

151209 Espresso Panna Cotta-9466

Quick and easy to make. Just needs a bit of time (3-4 hours) in the fridge.
To be served as an after dinner coffee.

Serves 6

250 ml double cream
2-3 tbsp dried espresso coffee
150 g chocolate (dark or milk), chopped
1 gelatin leaf or ½ tsp granulated gelatin
To decorate: Chocolate covered coffee beans

  1. Place the gelatin leaves in a bit of water to soften.
  2. Bring the cream to a boil, remove from heat, add the coffee and the gelatin, stir until melted. Pour over the chocolate pieces and mix well.
  3. Pour into serving 6 small espresso cups and refrigerate for at least 3-4 hours.
  4. Decorate with the coffee beans.

Saffron Parfait with Raspberry Coulis

151202 Saffron Parfait w Raspberry Coulis-9518
Wonderful, different dessert. Quick to make but needs 3-4 hours in the freezer.

Serves 6

4 egg yolks
2-3 drops of vanilla extract
100 g caster sugar
0.5 g saffron
250 ml whipping cream

Raspberry Coulis:
300 g (frozen) raspberries
3 tbsp powdered sugar

  1. Whisk the eggs with the sugar and vanilla until fluffy.
  2. If using strands of saffron, not the ground kind, use a pestle and mortar and grind the saffron threads to a powder. This is easiest done by also adding some sugar to the saffron.
  3. Add the saffron to the eggs mix.
  4. Whisk the cream separately, then fold in the egg mixture.
  5. Pour in cake tin and freeze for 3-4 hours.

Coulis:

  1. Thaw the raspberries.
  2. Add the sugar.
  3. Puree in blender.

Grilled Pineapple with Baked Mascarpone Cream

151125 Grilled Pineapple with Baked Mascarpone Cream-9437

Wonderful and different variation to the crème anglais or ice cream usually served with grilled pinapple. Start by making the Mascarpone Cream in advance as it needs to be chilled for a couple of hours.

1 pineapple, cut into thick slices
1 tbsp cinnamon
3 tbsp brown sugar

½ vanilla bean pod
4 egg yolks
50 ml brown sugar
250 g Mascarpone Cheese
2 tbsp milk

  1. Oven at 175C
  2. Scrape out the vanilla seeds from the pod and add to egg yolks
  3. Add the sugar and whisk until fluffy
  4. Mix the cheese and milk.
  5. Add the egg mix.
  6. Pour into greased casserole dish. Bake in the oven for 30 minutes. Let cool
  7. Whisk the mixture again and refrigerate for at least 2 hours.
  8. Coat the pineapple with the sugar/cinnamon mixture. Refrigerate for 30 minutes.
  9. On a heated grill (or in a hot grill pan), fry the pineapple until the grill lines have coloured both sides.
  10. Serve with the mascarpone mixture.

Old Fashion Apple Pie

151118 Cinnamon Apple Cake with Vanilla Cream-0731

A wonderful, sweet pie with a layer of cinnamon flavoured cake on top
4 apples, cut into thin slices

100 g butter
½ vanilla pod
175 ml sugar
120 g gluten free flour mix
1 tsp baking powder
1 tsp cinnamon
Dash of salt

1 large egg, whisked

Whipped cream
A few drops of vanilla essence

1 tsp cinnamon, to dust the ready pie

Oven at 180 C

  1. Grease a pie tin and place the apple slices on the bottom
  2. Melt the butter
  3. Split open the vanilla pod, scoop out the seeds, add to the melted butter and let cool
  4. Combine all dry ingredients
  5. Add the cooled butter and remaining ingredients together
  6. Spread the mix over the apple slices.
  7. Bake in oven for 35-40 minutes.
  8. Before serving, dust the pie with some extra cinnamon.
  9. Serve with whipped cream flavoured with a few drops of vanilla.

151118 i receptet Cinnamon Apple Cake with Vanilla Cream-0712

Chocolate Fondant with Raspberry Surprise

151111 raspberry chocolate fondant-9361

The traditional Chocolate Fondant with a twist. In the middle of the chocolate, I place a fresh raspberry. A sweet and fruity surprise. The correct texture of the fondant is dependant on ingredients, (size of ramekins if you use something different) and oven heat. Since the heat of the oven may vary from oven to oven, you may want to make one extra fondant and test before baking those you will serve your guests. Also, I always use my kitchen scale for this recipe.

Serves 4

120 g dark chocolate (at least 70%)
115 g butter
3 eggs (190 g)
125 g sugar
50 g gluten free flour
Butter for the ramekins (or any other small mold you want to use)
Raspberries (1-2 per serving)
Raspberries to serve on the side
Whipped cream to serve on the side

  1. Oven at 200C
  2. Melt the butter in a bain-marie (a bowl set on top of boiling water on your stove)
  3. Mix the sugar and eggs, add the flour and stir well.
  4. Butter the ramekins well.
  5. Fill each ramekin to 1/4th and add the 1-2 raspberries. Fill with more chocolate mix, up to 3/4th of the ramekin.
  6. Place in heated oven 7 minutes. The crust should have formed on top before taking it out. Let stand for 5 minutes before turning onto plate.
  7. Serve with some more berries (and whipped cream) on the side.

Fruity Baked Brie

151105 Baked Brie-9193

A wonderful, classic dish to be served at the end of the meal. Quick and easy to make.
1 small, whole Brie cheese
Mixed nuts
Dried fruits (mango pieces, goji berries…)
Honey

  1. Oven at 200C
  2. Place Brie on a baking sheet, sprinkle with nuts and dried fruits and drizzle a bit of honey on top.
  3. Bake in oven for about 20 minutes or more. The cheese needs to be very soft when pressing the middle.
  4. Cut and serve at the table, possibly with some extra honey on the plates.

Almond Butter Apple

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An easy recipe and so delicious! Given to me by my daughter. I like to serve this as is but it goes really well with the earlier posted Crème Anglaise. Pink Lady apples provide a slightly tangy taste that is perfect with the almond butter.

1 apple per person (Pink Lady)
1 tbsp almond butter per apple (can be purchased in most health food stores)
Almond flakes
Ice cream or Crème Anglaise

Oven at 200C

  1. Slice the apples into 4 slices each. Remove the seeds. Place on baking sheet and bake in oven for 20 minutes.
  2. In a dry pan, toast the almond flakes
  3. When the apples are done, assembly as follows: Bottom slice, almond butter, next slice, butter etc until each apple is complete with its four slices.
  4. Serve as is or with home made crème anglaise or slightly melted ice cream

Crunchy Biscotti Crumbs with Cardamom Cream and Berries

151014 Crunchy Biscotti Crumbs w Cardamom Cream and Berries-8987

This recipe stems from a failed attempt at making Biscotti. The loaf came out too thin but was just so delicious that I wanted to use it for something. Considered a Biscotti cake (will publish this at a later date) or just making crumbs for a dessert – the crumbs won (for now). The Cardamom cream is a wonderful addition to this dish or can also be served with just berries.

Serves 6
Biscotti:
100 g blanched almonds, dry pan roasted and chopped (place for a minute in boiling water, then peel)

1 whole egg
150 ml sugar

1 tsp vanilla bean extract
Zest from 1 lemon (finely grated)
½ tsp salt

1,5 tsp baking powder
150 g plain gluten free flour

Cardamom Cream:
500 ml crème fraiche
2-3 tsp of ground cardamom
½ teaspoon of vanilla extract
Raspberries (or any other berry you like)
Making the Biscotti:

  1. Oven at 175 C
  2. Mix egg and sugar, add vanilla extract, lemon zest and salt
  3. Combine flour and baking powder, add to egg mixture
  4. Add the prepared almond pieces
  5. Let the dough stand for 10 minutes. Check texture, if too lose to form (sticky) loaves, add more flour
  6. Make 3 long loaves on greased baking parchment. Possibly using a piping bag with large nozzle.
  7. In oven 20 min
  8. While still hot, cut into biscotti slices
  9. Let cool
  10. Store in tightly covered tin.
  11. Create the crumbs either by chopping in small pieces or place in a plastic bag and “hammer” with the back of a knife.

Making the Cardamom Cream:

  1. Combine all the ingredients and whisk until thick, taste for more cardamom or vanilla flavour.
  2. Chill for at least 30 minutes

Serving:

Add the Crumbs, Cream and Raspberries in a bowl (or on a plate) as shown

151014 Crunchy Biscotti Crumbs with Cardamom Cream and Berries-9028

Chocolate Cream with Salted Candied Pecans and Raspberry Drizzle

151007 Salted Candied Pecans with Chocolate Cream-9044

Sweet Drizzle, Salty Pecans and Creamy Chocolate – this is a wonderful dessert with many flavours! The salted pecan brings a great contrast to all the sweetness of this dish, but please serve your guests more pecans with your dessert than this photo shows. The chocolate needs to be prepared at least 12 hours before serving.

Serves 4

Chocolate Cream:
150 ml double cream
150 ml milk
3 egg yolks
150 g dark chocolate, chopped

Raspberry Drizzle:
100 ml sugar
2 tsp water
75 g fresh raspberries
50 ml water

Pecans:
100 g pecan halves, quartered (not as finely chopped as on the photo)
Coarse salt (I use a salt mill)
1-2 tbsp honey

1 Papaya

Chocolate Cream:

  1. On low to medium heat, bring a mixture of cream, milk and eggs up to simmer (do not boil!) while stirring.
  2. Take off heat, add the chocolate and stir until completely smooth.
  3. Pour into small container (so that the chocolate cream will form a layer at least 4 cm high), cover and chill over night.

Raspberry Drizzle:

  1. Melt the sugar with 2 tsp water in a saucepan over low to medium heat until it has caramelized and browned.
  2. Add berries and remaining water. Bring to a boil and let the sugar completely dissolve. Reduce a bit if you want a thicker sauce.
  3. Strain into bowl. Let cool.

Salted Candied Pecans:

Roast the pecans in a dry, hot pan. When starting to brown, add salt and drizzle the honey over. Roast a few more minutes. Cool.

Papaya Swirls:

Peel the papaya. Using the peeler, cut strands of papaya.

 

Assembly:

  1. Using two spoons, form chocolate quenelles and place on serving plates.
  2. Arrange strands of papaya.
  3. Drizzle the sauce.
  4. Add the nuts. (be generous with the nuts, the provide the salty balance against all sweetness)

 

Passionate Raspberry Cake with Cheesecake Crème

0930 Passionate Raspberry Pie w Cheese Cke Creme DSC_8860

This cake is very moist and will stay so for days. The Cheesecake Crème is wonderful and there’s usually not any leftovers but if you do have a small batch left, please place in a piping bag, pipe small piles into a tray and place in the freezer. The small frozen Cheesecake treats are great with a cup of coffee (see photo).

0930 Frozen Cheese Cake Creme leftovers DSC_8956

Cheesecake Crème:
150g Philadelphia Cream Cheese
100 ml caster sugar
1/2 tsp vanilla extract
3 eggs
500 ml crème fraiche

Passionate Raspberry Cake:
150 g butter, at room temperature
150 ml demerara sugar (brown sugar)
3 eggs
3 passion fruits
150 ml Greek yoghurt
150g gluten free plain flour
200 ml gluten free oats
2 teaspoons of baking powder
200 g frozen raspberries, do not thaw

Fresh raspberries for decoration

 

Cheesecake Crème:

  1. Oven at 125 C
  2. Whisk cheese and sugar in a bowl.
  3. Add vanilla extract and eggs
  4. Whisk the crème fraiche until smooth. Add to the other ingredients. Mix well together.
  5. Bake in a greased ovenproof dish for 1 hour.
  6. Let cool. Whisk until smooth. Chill.

Passionate Raspberry Cake:

  1. Oven at 170 C
  2. Whisk butter and sugar
  3. Add the eggs, the seeds from the passion fruits and the yoghurt.
  4. Combine the flour, baking powder and oats.
  5. Add the flour mix to the passion fruit mix and lastly add the frozen raspberries.
  6. Pour into greased cake tin and bake in the oven 50-60 minutes.

Assembly:

  1. Place a spoonful of Cheesecake Crème on one side of the plate and use a pastry brush to create a brush stroke across the plate.
  2. Cut a slice of cake and place on top of one end of the brush stroke.
  3. Decorate with fresh raspberries.

 

Chocolate Crisp Sandwich with Kahlua Cream and Berries

09 Chocolate Crips Sandwich w Kahlua Cream and Berries DSC_8564

A fun and easy dessert which can be prepared in advance and assembled just before serving.

Serves 4-6

50 g butter, melted and cooled
100 g icing sugar
15 g cocoa powder
25 ml espresso coffee, cold
25 g gluten free flour mix (not selfrising)
25 g walnuts, toasted and chopped

200 g double cream
3 tbsp Kahlua liqueur

Berries

  1. Mix all the ingredients. Let stand for 1 hour (in rooms temperature).
  2. Set the oven to 200 C.
  3. Using a small spoon, drop the batter in small piles onto greaseproof baking parchment.
  4. Bake in the middle of the oven for 6-7 minutes. The cookies will float into very thin “crisps”. Take care not burning.
  5. If you need to cut them into smaller pieces, do this upon removing them from the oven, while still hot.
  6. Let cool on the baking sheet
  7. Whisk the cream with the Kahlua.
  8. Assemble as Chocolate Sandwiches just before serving. Put one crisp on bottom and one on top with Cream and Berries in between.

Kahlua Semifreddo

Kahlua Semifreddo

Semi soft ice cream with a hint of coffee liqueur. Deliciously creamy but can also be made with full fat yoghurt instead.

2 eggs, separated
1 tbsp sugar (for the yolks)
1 tsp sugar (for the egg whites)
2 dl whipping cream
3 tbsp kahlua liqueur
1 tsp cocoa powder
Berries

  1. Whisk the yolks with sugar
  2. Whisk the egg whites until it forms stiff peaks, then add the sugar and whisk some more
  3. Whisk the cream until firm, add the Kahlua
  4. Combine the cream and egg yolk mix.
  5. Fold in the egg whites to the cream and egg yolk batter.
  6. Fill any mold you like (I use the small, portion sized, silicon muffin molds)
  7. Place in freezer for a few hours (more if you have a larger mold that needs to set).

Turn onto plate and serve with berries. Sprinkle some cocoa powder on top.