Molten Chocolate BombeServes 8

Time: 1 hour (15 minutes prep, 30 minutes bake, 10 minutes to cool)

Calories: 356

Mamma’s gonna knock you out…. If you like flourless chocolate cake this takes it to a whole new level. A friend described it as a liquid mounds bar. By using coconut instead of butter, you get more flavor and less sugar.

 

Ingredients

  • 1 bag (12 oz) semi sweet chocolate chips
  • ½ cup coconut oil
  • 3 large eggs
  • 1/3 cup sugar
  • Pinch of salt

Directions

  1. Preheat oven to 375 degrees
  2. In a double boiler, turn the water on medium and melt the chocolate
  3. Add the coconut oil to the chocolate, stirring until smooth
  4. Move the mixture to a 10 inch round glass bowl or casserole dish. The deeper bowl, the gooier the cake.
  5. Wisk in the sugar, then the eggs.
  6. Add a pinch of salt.
  7. Bake in the oven for about 30 minutes. Ensure the top is hard. The middle will remain molten chocolate due to the depth of the bowl. Cool for 10 minutes.
  8. Serve the cake in this dish with a large spoon into mugs. Optional: add coconut ice cream.

Adapted from Epicurious Flourless Chocolate Cake 

Chocolate SauceChocolate Sauce Pour

 

 

 

 

 

 

 

 

 

Chocolate Sauce with Coconut Oil

Ok, I admit it. I am a sucker for chocolate sauce. My favorite kind is rich and thick with a hint of sweetness. As you can see, this one pours very slowly.

My grandma’s recipe is fabulous but loaded with butter and corn syrup so I adapted it with coconut oil.

Serves: 6 to 8

Time: 15 minutes + cooling time

Ingredients:

  •  16 oz Semi Sweet Chocolate (2 boxes)
  • 1/2 cup of coconut oil
  • 1/4 cup of coconut milk

Directions

  1. In a small sauce pan or double boiler, melt the chocolate on medium heat.
  2. Stir in the coconut oil until it’s creamy.
  3. Then add the coconut milk and stir until it’s mixed in completely.
  4. Remove from the heat and cool.

Note: This chocolate sauce can be kept outside of the fridge for at least a week. It’s never lasted longer than that in my house! If you prefer to refrigerate, it will become solid so heat it for 30 seconds before serving.

xo

Adelma

IMG_1342Sometimes I like a bite of  something light and slightly sweet to finish off dinner. Sautéed peaches hit the spot in the summer.

They’re so easy you can put them on and let them cook while you eat dinner. Be ready for rave reviews.

Serves: 4

Time: 25 minutes

Ingredients: 

  • 6 soft white or yellow peaches
  • 1 bunch fresh basil
  • olive oil
  • 2 pinches of salt
  • 2 to 3 grinds of black pepper

Directions:

1. Rinse & slice the peaches into 1/2 inch slices.

2. Place a frying pan on medium high heat and add 2 swirls of olive oil and the peaches. Cook for about 10 minutes.

3. Add the (rinsed) basil, salt and pepper and cook for another 10 to 15 minutes until the peaches soften as shown.

Enjoy!

Adelma