Skinny Shake

 

Skinny Shake

Have you tried the Skinny Shake before? It tastes like a Wendy's Frosty:

Ingredients:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1/2 tsp unsweetened Cocoa Powder
1/3 of a Banana
Blend

Flourless Chocolate Cake

 

Flourless Chocolate Cake for Two

This recipe is easy enough to throw together on the fly. When making chocolate cake, skipping the flour really amps up the rich, decadent factor.   Makes 2 servings
Ingredients:
2 eggs
1/3 cup (80 mL) granulated sugar
1/3 cup (80 mL) unsweetened cocoa powder, sifted, plus more for 

    dusting

1 tbsp (15 mL) cold water
1/2 tsp (2 mL) vanilla extract (optional)
3 1/2 oz (100 g) good-quality 70% dark chocolate, coarsely chopped
1/2 cup (125 mL) unsalted butter, cut into cubes plus more for greasing
Pinch of sea salt
6 oz (170 g) raspberries for garnish
Icing sugar for garnish (optional)
Dollops of whipped cream (optional)

Directions:
Preheat oven to 300°F (149°C).

Whisk eggs in a medium or large bowl. Whisk in sugar, cocoa, water and vanilla.

Place chocolate with butter in another medium-sized bowl that’s microwave-safe. Microwave for 30 seconds. Carefully stir. Microwave once more until chocolate is almost melted. Remove and stir until smooth. Stir in salt.

Grease two ¾ cup or 1 cup (175 or 250 mL) ramekins with butter then dust with cocoa, shaking off any excess. When chocolate-butter mixture is room temperature, slowly whisk into egg mixture until evenly mixed. Pour and scrape chocolate mixture into prepared ramekins. Set on a baking sheet.

Bake in centre of preheated oven until a cake tester comes out clean, about 30 minutes. Remove ramekins to small plates. Sprinkle raspberries with icing sugar and use as a topping when serving cakes warm. Or cool cakes and serve at room temperature dolloped with whipped cream and topped with raspberries. Serve any remaining raspberries alongside on the plates.   Makes 2 servings

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Easy Hazelnut Chocolate Spread.  Dangerously easy to make, this legendary chocolate-nut butter from Italy is a year-round favourite and the quickest DIY foodie gift. You can make it vegan by swapping in dairy-free dark chocolate for milk chocolate.

Ingredients:

1 1/2 cups (375 mL) hazelnuts, about 8 oz. (225 g)
3/4 cup (175 mL) icing sugar
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsp (30 mL) vegetable oil or melted coconut oil
1 1/2 tsp (7 mL) pure vanilla extract
3/4 tsp (4 mL) Diamond Crystal kosher salt or scant 1/2 tsp (2 mL) table salt
6 oz (170 g) milk chocolate, chopped, melted

Directions:

Preheat oven to 350°F (177°C).

Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to blister, 11 to 13 minutes. Let cool enough to handle, about 5 minutes.

Using hands, rub hazelnuts to release skins. Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a highspeed blender or food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes.

Scrape down bowl; add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2-cup (500 mL) glass jar. Cover and store in a cool, dark cupboard for up to 2 weeks or refrigerate for up to 2 months. (If refrigerated, bring to room temperature before serving.)

Makes 1 3/4 cups (425 mL)