Country of Origin: Italy
Created in 1900 by mistake when a baker forgot to add the flour to a recipe baked to honor princess Elena of Montenegro who married the King of Naples. An excellent dessert for anyone avoiding gluten.
1 ½ cups good quality semisweet chocolate chips 1 ½ sticks (12 tablespoons) unsalted butter at room temperature 1 cup + 2 tablespoons sugar ½ teaspoon salt 2 tablespoons instant coffee (reduce to 1 tablespoon if using espresso powder) 2 teaspoons vanilla extract 5 large eggs at room temperature ¾ cup Dutch processed cocoa powder
1. Pre-heat the oven to 375º. 2. Spray the bottom and sides of a 9-inch springform pan with nonstick spray, line the bottom of the pan with parchment paper and spray the paper. 3. In a microwave safe bowl, heat the chocolate and butter in 30-second increments, stirring often, until chocolate is completely melted and smooth. Cool 10 minutes. 4. While the chocolate mixture is cooling, in a separate bowl stir together the sugar, salt, instant coffee and vanilla. 5. Use a rubber spatula to scrape the cooled chocolate mixture into the second bowl and use a whisk to stir until smooth. 6. Crack the eggs into a small bowl (you can use the same one that you melted the chocolate in—one less bowl to wash) and whisk smooth. 7. Stir the whisked eggs into the chocolate mixture, then add the cocoa powder and whisk just until combined. 8. Pour the batter into the prepared pan, place the pan on a baking sheet and bake in the center of the pre-heated oven 40-45 minutes, until cooked through. A skewer inserted into the center should come out with gooey crumbs attached. 9. Run a sharp knife around the edges of the cake and cool the cake in the pan on a baking rack for 20 minutes. 10. Loosen the edges of the springform and gently remove. Leave the cake on the bottom of the springform pan and cool to room temperature, 2-3 hours. 11. To slice, dip a sharp knife into hot water and wipe dry in between each cut. Rather rich, a 2-inch slice is usually plenty for even the most dedicated dessert lover. 12. Store cake tightly wrapped with plastic in the refrigerator up to 5 days or wrap in plastic wrap then foil and freeze up to 2 months. Thaw frozen cake at room temperature 2 hours before slicing.
Delicious at room temperature or chilled.
This cake is super versatile. Serve it dusted with powdered sugar, topped with fresh fruit or a fruit sauce, with caramel sauce and chopped pecans, with vanilla ice cream; the options are endless.
Recipe adapted from various sources by Elizabeth Ferguson for Wilshire Baptist Church
Raspberry Coulis
Country of Origin: France
The name coulis originated in the middle ages from the French word meaning “to strain” or “to flow”. It now refers to a simple thickened puree of fruit or vegetables.
½ cup sugar 2 tablespoons water 1 12-ounce bag frozen raspberries, thawed to room temperature 2 tablespoons unsweetened orange juice concentrate (no need to thaw) ½ teaspoon vanilla
1. Stir together sugar and water in a small microwave-safe bowl. 2. Cover with plastic wrap and cook on high power in the microwave for 1 minute. Stir, re- cover and microwave for an additional 30 seconds. Sugar should be completely melted. 3. Stir the orange juice concentrate into the hot sugar syrup. 4. Pour frozen raspberries and syrup into a blender or food processor and puree on high until completely smooth. Stir in vanilla. 5. Pour the puree through a fine-mesh strainer set over a medium-size bowl. 6. Stir and press the puree through the strainer with a rubber spatula. Continue scraping and pressing the puree against the mesh until all that remains in the strainer is seeds. 7. Use the coulis immediately or refrigerate, tightly covered, up to 2 weeks. Coulis can be frozen up to 3 months, thaw at room temperature for 2 hours to use.
Raspberry Coulis is a great topping for all sorts of dishes. Try it with the flourless chocolate cake recipe, on top of cheesecake, drizzled over ice cream, as a complement to lemon tart, or even mixed with savory or spicy ingredients (think fresh herbs, jalapenos, sauteed onions and garlic, etc.) and served with roasted pork or a baked brie.
Recipe adapted from various sources by Elizabeth Ferguson for Wilshire Baptist Church
Kletskoppen Cookies
Country of Origin: The Netherlands
Kletskoppen means “chatterhead” in Dutch. These cookies are often served in coffeehouses or during coffee breaks when people get together to socialize. In Belgium, they are called Bruges Lace Cookies. Quite sweet, they complement the richness of a good cup of coffee.
1 cup light brown sugar 1 tablespoon ground cinnamon ¼ teaspoon iodized salt ¼ cup warm water ¼ cup unsalted butter ⅔ cup all-purpose flour 1 cup coarsely ground roasted almonds (pieces approximately ¼ inch)
1. In a medium bowl, stir together the sugar, cinnamon, salt and water. 2. In a separate microwave safe bowl, melt the butter, cool 5 minutes, then stir into the sugar mixture. 3. Stir the flour into the sugar, then add the chopped almonds. The dough will be crumbly but sticks together when pressed between the fingers. 4. Cover the bowl tightly with plastic wrap and refrigerate 4 hours (or overnight). 5. Preheat oven to 350º with the oven racks situated in the top and bottom thirds of the oven. 6. Scoop dough into 2 tablespoon-sized pieces and roll between hands to a uniform roundness. 7. Place dough balls on parchment-lined baking sheets at least 2 inches apart. Press the dough balls with the bottom of a glass or the palm of your hand to a thickness of ¼ inch. 8. Bake the cookies 5 minutes, then rotate the pans 180 degrees and switch the pans between upper and lower racks for even baking. 9. Bake an additional 4-5 minutes or until cookies are lightly browned around the edges and slightly soft in the center. 10. Remove the pans from the oven, cool the cookies 5 minutes on the pans, then transfer them to wire racks. Cookies will become crisp when completely cooled. 11. Store cookies in an airtight container at room temperature up to 5 days or wrap tightly and freeze. Frozen cookies will soften slightly but still taste delicious.
Recipe adapted from various sources by Elizabeth Ferguson for Wilshire Baptist Church