Sweet Things For You..... Amazing Flourless Cakes!

Almond, Ricotta and Lemon Flourless Cake .- Incredible flourless cake!

1 stick butter, softened
1 1/3 cups superfine sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
4 eggs, separated and at room temperature
2 1/2 cup almond meal
10 1/2 oz ricotta
Sliced almonds
Powdered sugar, for the top

Heat oven to 325F. Line the base and sides of a 8" springform cake tin with parchment paper.

Take the butter, 1 cup sugar, vanilla seeds and lemon zest in a mixer and beat for 8-10 minutes or until pale and creamy. Scrape down the sides of the bowl, gradually add the egg yolks, one at a time, keep beating until fully combined. Add the almond meal a little at a time until combined. Fold ricotta into the almond meal mixture.

Beat the egg whites in a clean bowl with mixer until soft peaks form. Gradually add the remaining sugar to the egg whites and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Then add the rest of the egg whites and fold in.

Pour the mixture into the prepared cake tin and smooth the top with an offset spatula, Then put the sliced almonds on the top of the cake, Bake for 40-45 min or until cooked and firm to touch. Allow to cool completely in the cake tin.

Personally I like to chill the cake at least 4 hours before serving, it makes the flavors deeper and better to me, then I dust with the powdered sugar and serve.

Flourless Chocolate Whisky Cake with Chocolate Whiskey Pudding Sauce.- Does this sound like the richest cake ever?

12 tbl butter, in chunks and at room temperature

1 cup sugar

12 oz bittersweet chocolate, in small pieces

6 large eggs at room temperature

2 tbl whiskey

2 tsp vanilla

1/4 cup unsweetened cocoa powder

1 tsp salt

Preheat oven to 350F, grease and flour 9" springform pan. Melt the butter and chocolate together in a small pan over the med-low heat stirring. Once smooth remove from the heat.

Separate 4  the eggs and put each in separate bowls. Add the whiskey, cocoa powder, vanilla, salt, 1/2 cup sugar to the 2 unseparated eggs and put these in the bowl with the yolks. Whisk until smooth, then whisk this  mixture into the cooled chocolate/butter mixture and insure well mixed.

Beat the egg whites until they start to thicken, add the remaining 1/2 cup sugar and then continue to beat until stiff peaks form. Fold the egg whites into the chocolate mix, stirring to mix well. Pour into the prepared pan and smooth out the top with an offset spatula. If you want a crunchy top, sprinkly some sugar over top of the cake.

Bake cake until the top is slightly cracked and no longer giggles, about 40-45 min. Put on cooling rack and let cool completely before serving.

Whiskey Chocolate Pudding Sauce.- To drizzle over the cake at service

1 cup heavy cream or coconut cream

1-2 tbl whiskey (or more...)

1 1/2 cups powdered sugar

1 tsp vanilla

1/2 cup cocoa powder

Whisk the heavy cream in a mixer with whiskey on high until the cream begins to thicken a little, about 2-3 min. Reduce the speed to low and gradually add the powdered sugar and vanilla. Whisk in the cocoa powder.

You can chill this until you need it or use right away. This topping can be used on anything else you'd like ice cream, scones, pancakes, etc.

Enjoy!