Triple Chocolate Torte

Triple Chocolate Torte

by | Feb 7, 2012 | Cakes & Cupcakes, Desserts

Valentine’s Day is around the corner and whipping up this luscious triple chocolate torte is a sure-fire way to show your sweetie that you care.  It’s undoubtedly a show stopper, covered in a glossy dark chocolate ganache and enrobed in white chocolate slices.  Not into V-Day?  Me either (sort of). You can totally whip up this crowd-pleasing dessert to celebrate just about anything, from a new job, birthdays, showers, housewarming, festivus, you name it; it’s definitely a special occasion dessert.

torte ingredientschocolate chunks cut

As much as I go to baking mixes to help me create gluten-free desserts, this one was an easy adaptation of a recipe I found in the Globe and Mail over the holidays.  It’s got such a small amount of flour in proportion to the chocolate and other ingredients so it was easy to swap in GF flour.  That being said, this dessert requires a) time b) planning and c) patience. All in all, it’s a pretty straight-forward recipe to make, Ie. it LOOKS way harder to make than it really is. And if you want to simplify, you can always make it a double chocolate torte and skip the white chocolate slices.

melting chocolate double boilerbutter mixture

To break it down, this cake takes 3 steps. Step 1 is to make the cake. Step 2 is to make the white chocolate slices.  Step 3 is to make a ganache and assemble. Basically this cake involves a lot of chopping and melting chocolate (fun) and dishwashing (not so fun which – I suggest outsourcing this piece to husbands/boyfriends/roommates/other parties who want to eventually eat this masterpiece).

add melted chocolate to cake battertorte ready to bake

Making the white chocolate slices is so simple and gives the cake its ‘wow!youmadethatyourself?’ look.  Melt the white chocolate chunks and spread it onto a lined baking sheet to chill in the fridge. Once it’s chilled, simply remove and break into pieces and let your inner pastry chef/artist decorate. The more variations in the pieces, the better the cake looks.

melted white chocolate on silpat

white chocolate slices

The last part of the cake to make is the ganache which is dead simple to do. Seriously, just boil milk, pour it over chopped chocolate and stir to create a smooth and glossy chocolate spread. Pour onto the cooled prepared cake and spread around. It’s so much easier to make than icing or frosting and I love the silky rich taste so much that I just might ‘ganache’ all my cupcakes from now on.

ganache making

spreading ganache

So the next time you have a special occasion and 4 hours to spare, why not try making this amazing dessert? It’s so worth it and remember, after you serve this, you get to relish in all the adoring compliments while enjoying this decadent treat.

triple chocolate torte close upslice of torte

 

triple chocolate torte arial view

Valentine’s Day is around the corner and whipping up this luscious triple chocolate torte is a sure-fire way to show your sweetie that you care.  It’s undoubtedly a show stopper, covered in a glossy dark chocolate ganache and enrobed in white chocolate slices.  Not into V-Day?  Me either (sort of). You can totally whip up this crowd-pleasing dessert to celebrate just about anything, from a new job, birthdays, showers, housewarming, festivus, you name it; it’s definitely a special occasion dessert.

torte ingredients
chocolate chunks cut

As much as I go to baking mixes to help me create gluten-free desserts, this one was an easy adaptation of a recipe I found in the Globe and Mail over the holidays.  It’s got such a small amount of flour in proportion to the chocolate and other ingredients so it was easy to swap in GF flour.  That being said, this dessert requires a) time b) planning and c) patience. All in all, it’s a pretty straight-forward recipe to make, Ie. it LOOKS way harder to make than it really is. And if you want to simplify, you can always make it a double chocolate torte and skip the white chocolate slices.

melting chocolate double boiler
butter mixture

To break it down, this cake takes 3 steps. Step 1 is to make the cake. Step 2 is to make the white chocolate slices.  Step 3 is to make a ganache and assemble. Basically this cake involves a lot of chopping and melting chocolate (fun) and dishwashing (not so fun which – I suggest outsourcing this piece to husbands/boyfriends/roommates/other parties who want to eventually eat this masterpiece).

add melted chocolate to cake batter
torte ready to bake

Making the white chocolate slices is so simple and gives the cake its ‘wow!youmadethatyourself?’ look.  Melt the white chocolate chunks and spread it onto a lined baking sheet to chill in the fridge. Once it’s chilled, simply remove and break into pieces and let your inner pastry chef/artist decorate. The more variations in the pieces, the better the cake looks.

melted white chocolate on silpat
white chocolate slices

The last part of the cake to make is the ganache which is dead simple to do. Seriously, just boil milk, pour it over chopped chocolate and stir to create a smooth and glossy chocolate spread. Pour onto the cooled prepared cake and spread around. It’s so much easier to make than icing or frosting and I love the silky rich taste so much that I just might ‘ganache’ all my cupcakes from now on.

ganache making
spreading ganache

So the next time you have a special occasion and 4 hours to spare, why not try making this amazing dessert? It’s so worth it and remember, after you serve this, you get to relish in all the adoring compliments while enjoying this decadent treat.

triple chocolate torte close up
slice of torte
Triple Chocolate Torte
PRINT RECIPE

Triple Chocolate Torte

Course: Dessert
Diet: Gluten Free, Vegetarian
Keyword: Bob's Red Mill, butter, cake, chocolate, corn-free, eggs, gluten-free, nut-free, yeast-free
Servings: 9
Author: ness

SPECIAL EQUIPMENT

  • 9” round springform pan
  • Off-set spatula
  • Parchment paper

INGREDIENTS

Cake

  • 4 oz bittersweet or semi-sweet chocolate (chopped into small pieces)
  • ½ cup unsalted butter or dairy-free vegan butter (softened)
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • 2 eggs
  • ½ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 2 tablespoons cocoa powder (unsweetened)
  • ¼ tsp salt
  • 1 tsp vanilla

Dark Chocolate Ganache

  • 8 oz dark chocolate chips or dark chocolate chopped into small pieces
  • ½ cup unsweetened soy milk or regular milk

White Chocolate Pieces

  • 6 oz white chocolate

INSTRUCTIONS

  • Make cake. Pre-heat oven to 350 degrees. Invert the base of a 9” round springform pan so that it is lip side down (avoids having an indent in the base of the cake). Grease bottom and sides of pan and line bottom with parchment paper.
  • Melt chocolate in a small heavy pot over low heat, stirring occasionally. Set aside to cool.
  • Cream butter and sugars in a large bowl until like and fluffy. Add eggs one at a time, beating well between additions.
  • In a separate bowl, sift cocoa powder and add gluten-free flour, and salt and whisk until well combined. Beat into butter mixture. Stir in the melted chocolate and vanilla. Pour into springform pan and spread into an even layer.
  • Bake for 30 to 35 minutes or until set and slightly puffed in the centre. Let cool in the pan.
  • Make ganache. Place dark chocolate in a bowl. Place soy milk in a small pot and bring to boil over medium heat. Pour over chocolate and stir to melt.
  • Remove cake from pan and pour ganache over cake, ensuring the ganache spreads to the edge. Use a spatula to help spread evenly over the top and sides. Chill in the fridge to set.
  • Make white chocolate rectangles. Place white chocolate in a small, heavy pot over low heat. Melt slowly, stirring occasionally. When melted, use an off-set spatula to spread evenly on a parchment paper or Silpat sheet lined baking sheet. Place in fridge to harden.
  • Remove white chocolate from parchment paper and break into large pieces and press white chocolate against the sides of the cake, overlapping slightly. Stick leftover white chocolate pieces vertically into the middle of the cake to create a pattern. Chill again until ready to serve. Remove from fridge for 15 minutes before serving.
Adapted from Lucy Waverman’s Triple Chocolate Torte for Globe and Mail
Apple Crumble

Apple Crumble

by | Dec 1, 2011 | Breakfast, Desserts, Fruits

So the holidays are here.  It’s official – Movember is over, holiday party invites are streaming in, and tis the season for baked goodies, egg nog, and shopping until you drop.  Many of us are hosting parties and attending potlucks (or like me, doing both this weekend), and finding a dessert that everyone can eat can be a challenge.  I’m gluten-free and mostly dairy/egg-free and I have friends who have nut/sesame allergies.  So what dessert do you make to delight everyone’s taste buds that’s actually satisfying?  It’s this gluten-free vegan apple crumble.  I made this a few weeks ago for a friend’s dinner party and it was described as ‘Christmas in a bowl’.  How sweet is that?

apple crumble ingredients

The ingredients for the crumble are pretty basic and are usually in my pantry – Bob’s Red Mill Gluten Free oats, vegan butter, cinnamon, nutmeg, sugar, brown sugar, Bob’s Red Mill Gluten Free All Purpose Flour.  The apples are usually ones I bought in a big bag and forgot to eat during the week, either Gala, Granny Smith or Honey Crisp.  And lemon is optional. 

slicing apple 1
apple slicing 2
nutmeg cinnamon close up
spices on apple

After peeling the apples, you just slice them into 1/4″ slices.  This helps them cook evenly and faster.  What’s great about apple crumble is you can make a huge one like this for a crowd or a smaller one (halve the recipe in an 8″x8″ baking dish).  Leftovers are awesome on hot oatmeal for breakfast (love desserts for brekkie).

vegan butter bobs GF flour
crumble topping

The topping for this crumble is so easy – just a mix of oats, GF flour, vegan butter, and brown sugar.  Just mash crumble it up with your fingers all together until the butter is the size of peas and spread over the apple mixture.  Then it’s ready to bake.  To make ahead, I prepare the crumble until this point, cover it, and put it in the fridge until I’m ready to bake it.  That way you get the warm apple pie smells wafting through the house while it’s baking.

And don’t forget some dairy-free vanilla ice cream – my fave is Purely Decadent Vanilla Bean Coconut Milk ice cream.  Made from coconut milk, it’s got a unique flavour that is amazing that everyone, no matter what their food sensitivities are, will love.

crumbles for a crowd

 

Apple Crumble
PRINT RECIPE

Apple Crumble (gluten/nut-free, vegan)

So what dessert do you make to delight everyone's taste buds that's actually satisfying? It's this gluten-free vegan apple crumble. I made this a few weeks ago for a friend's dinner party and it was described as 'Christmas in a bowl'. How sweet is that?
Course: Breakfast, Dessert
Diet: Gluten Free, Vegan, Vegetarian
Keyword: apples, Bob's Red Mill, butter, coconut, dairy-free, egg-free, fruits, gluten-free, nut-free, yeast-free
Servings: 8
Author: ness

SPECIAL EQUIPMENT

  • 9”x13” baking dish

INGREDIENTS

  • 3 lbs apples (peeled and cored and thinly sliced)
  • 1/3 cup sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 Tbsp fresh lemon juice
  • Canola oil or vegan butter for greasing the pan

Topping:

  • ½ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 3/4 cup Bob’s Red Mill Gluten Free Oats
  • 6 Tbsp packed brown sugar
  • Pinch of salt
  • ½ cup vegan butter (cut into small pieces (1 stick))

INSTRUCTIONS

  • Preheat oven to 425 degrees. In a large mixing bowl, combine all the ingredients and toss until apples are evenly coated. Grease the baking dish and pour ingredients into dish in an even layer.
  • In a mixing bowl, combine flour, oats, sugar and salt and mix until combined. Add butter and using your fingers or a fork, work in the butter until they are pea-sized chunks.
  • Spread the topping evenly over the apple filling and bake for about 25 minutes or until the filling is bubbling and topping is golden brown. Let cool slightly before serving with a scoop of vegan vanilla ice cream.
Crispy Potato Roast

Crispy Potato Roast

by | Oct 14, 2011 | Breakfast, Sides, Vegetables

Thank goodness potatoes are gluten-free.  I love Love LOVE potatoes and zoom in on them on restaurant menus since they’re an easy and obvious GF option. I’ve had my fair share of potatoes, and am always on the lookout for new ways to enjoy them.  So when I found this Martha Stewart recipe, I knew I had to give them a try, without dairy, and happily, they turned out amazing.  It’s such an elegant side dish that is deceptively easy to prepare and full of flavour.

ingredients for potato roast

The main switch-up here is the butter; I simply swapped the unsalted butter for dairy-free butter substitute.  My preferred vegan butter is by Earth Balance which is organic, and they have a soy-free/dairy-free version that’s great for those with soy sensitivities.  The great thing is it TASTES like real butter but is healthier and everyone can enjoy it.  Also, I halved the recipe since it was only two of us enjoying this (with leftovers) but it can easily be doubled or tripled for company.  My leftovers will be enjoyed with some eggs and spicy ketchup.  Yum.

potato mandolin

A mandolin is your best friend for this recipe, cutting the prep time into almost nothing.  I used the second thickness setting on my OXO handheld mandolin but next time I make this, I’ll use the thinnest setting to get crispier taters.

shallot sliced lengthwise
butter oil in pan
potatoes ready to bake

The original recipe says to ‘arrange the potato slices vertically in dish’.  I stacked the potatoes in and ended was like um, ok, ‘here are three potatos that got attacked by Edward Scissorhands.’  So I decided to make it uneven and stagger the different sizes of potato, which I liked for both asthetic and browning reasons.  Make sure you put enough butter in the bottom of the pan too, otherwise the taters will stick (the amount in the picture above is a wimpy amount).  Also, instead of thyme, I used rosemary, which I love for its warm and woodsy flavour.  It gets added in after baking for 75 minutes.  Martha Stewart, these potatoes are definitely a good thing.

finished cristy potato roast
plated potato roast
Crispy Potato Roast
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Crispy Potato Roast

It's such an elegant side dish that is deceptively easy to prepare and full of flavour.
Course: Breakfast, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: butter, corn-free, dairy-free, egg-free, gluten-free, nut-free, potato, soy-free, spicy, vegetables, yeast-free
Author: ness

SPECIAL EQUIPMENT

  • Small oven-proof dish (mine is from Crate and Barrel)

INGREDIENTS

  • 2 Tbsp melted vegan butter (soy-free optional)
  • 1 Tbsp olive oil
  • 2 pounds russet potatoes (peeled)
  • 2 shallots (thickly sliced lengthwise)
  • 1/2 to 1 tsp dried red-pepper flakes (optional)
  • Coarse sea salt
  • 4 sprigs fresh rosemary

INSTRUCTIONS

  • Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of the baking dish with a generous amount of butter mixture. With a sharp knife or mandoline, slice the potatoes very thinly crosswise.
  • Arrange the potato slices vertically in the dish, staggering various sizes. Wedge the shallots throughout. Brush Sprinkle with salt and red-pepper flakes (if using) and brush with remaining butter mixture. Bake for 75 minutes. Remove from oven and wedge rosemary sprigs and bake for another 30 to 35 minutes more, until potatoes are cooked through with a crisp top.
Adapted fromMartha Stewart recipe
Peach and Blueberry Crumbles

Peach and Blueberry Crumbles

by | Sep 19, 2011 | Desserts, Fruits

This past weekend was perfect for strolling through Evergreen Brick Works Farmer’s Market.  An early start meant lots of parking and first pick of the goods.  It was my first successful visit; my original failed attempt was due to the psychotic parking situation which had me vowing to get there before 11 to avoid the near fistfights in the parking lot.  The covered market was full of amazing local/organic produce, awesome eats, a greenhouse, and a few artisan crafts.

It’s the first farmer’s market I’ve been to where there was a variety of gluten-free options from multiple vendors.  My standout GF snacks were: a vegan chocolate cupcake and sweet potato beignets from LPK Culinary Groove , JKKitchen‘s organic fries with cilantro aioli, and Roasted Tomatillo Avocado Salsa and artisan corn tortilla chips by The Mad Mexican. Definitely a recommended Saturday morning excursion – thanks to StylinMommy for posting about Brickworks.

lemon zest tools

Besides the snacks, the trip also yielded a massive haul of produce including a boatload of Ontario peaches, baby eggplants, zucchini, tomatoes, GF focaccia with poppyseed & onion, sweet potatoes, kale, and fancy mushrooms.  The peaches were by far the best score – about 2 dozen peaches for $8 – but what do you do with that many peaches?  I peeled and sliced up a few and froze them for future use and will give some away.

These crumbles were a great way to chip away at three or four of them.  I feel like fruit desserts are as healthy as a dessert can be while still satisfying your sweet tooth, especially if they are homemade, vegan, and gluten-free.  This recipe is an adaptation of Ina Garten’s recipe in Barefoot Contessa at Home cookbook.  I have a signed copy of the book – I met Ina after standing in line for about 2 hours to get her autograph at Chapters.  She is as lovely and likable in person as she is on her cooking show.

boiling peaches
fruit mix lemon

The easiest way to peel a bunch of peaches is to immerse them in boiling water for about 30 seconds and then immediately dunk them in cold water.  After this, the peach skin peels off very quickly and easily.  I remember when my mom would can peaches and skinned bushels of peaches so we would enjoy her canned peaches throughout the winter.

brown + white sugar
eb vegan butter in cubes

The gluten-free crumble is mainly a blend of brown and white sugar, Earth Balance’s Vegan Buttery Sticks, and Bob’s Red Mill GF All Purpose Flour (all staples in my pantry/fridge).  You can make this for your gluten-eating friends and they won’t be able to tell that it’s vegan and gluten-free.  Also, this recipe can easily be multiplied for a crowd.  It’s both a satisfying way to end a meal and say goodbye to summer as we head into fall.

Crumble topping ready to bake
crumbles birds eye view
Peach and Blueberry Crumbles
Peach and Blueberry Crumbles
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PEACH AND BLUEBERRY CRUMBLES

The gluten-free crumble is mainly a blend of brown and white sugar, Earth Balance's Vegan Buttery Sticks, and Bob's Red Mill GF All Purpose Flour (all staples in my pantry/fridge). You can make this for your gluten-eating friends and they won't be able to tell that it's vegan and gluten-free. Also, this recipe can easily be multiplied for a crowd. It's both a satisfying way to end a meal and say goodbye to summer as we head into fall.
Course: Dessert
Diet: Gluten Free, Vegan, Vegetarian
Keyword: barefoot contessa, berries, Bob's Red Mill, butter, corn-free, dairy-free, Earth Balance, egg-free, fruits, gluten-free, nut-free, soy-free, yeast-free
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Four 6 ounce ramekins (mine are from Crate and Barrel - for $2.50 a pop they're a steal)

INGREDIENTS

Fruit

  • 1 lb peaches (about 3 or 4)
  • 1 tsp grated lemon zest (preferably pesticide free)
  • 1 Tbsp fresh lemon juice
  • 1/4 cup sugar
  • 2 Tbsp Bob's Red Mill Gluten Free All Purpose Flour
  • 2/3 cup blueberries (I used wild blueberries frozen)

Topping

  • 1/2 cup Bob's Red Mill Gluten Free All Purpose Flour
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 4 Tbsp Earth Balance Vegan Buttery Sticks (diced into cubes)

INSTRUCTIONS

  • Preheat oven to 350 degrees. In a medium pot of boiling water, dunk the peaches in for about 30 seconds. Remove and immediately dunk in a bowl of cold water and remove after 30 seconds. Peel the skin off (it should slide off in large pieces very easily). Cut into 1" wedges.
  • In a mixing bowl, combine the lemon zest, lemon juice, sugar, and flour. Add the peaches to the mixture and stir to combine. Add the blueberries and let rest for 5 minutes.
  • Meanwhile, in a mixing bowl for a stand mixer, combine the ingredients for the topping and using the paddle attachment, blend on low speed until mixture resembles small peas. Using a fork, break up any large pieces. If you don't have a stand mixer, you can use a pastry cutter instead.
  • Place the ramekins on a parchment paper lined baking sheet. Spoon the fruit mixture into the ramekins in an even layer. Spoon the crumble mixture on top of the fruit, one table at a time, until the fruit is evenly covered. Bake for 40 to 45 minutes until the topping is golden brown and the fruit is bubbly. Serve warm or at room temperature, scoop of vanilla ice cream is optional.
Chocolate Fig Quinoa Granola Bars

Chocolate Fig Quinoa Granola Bars

by | Aug 29, 2011 | Breakfast, Cookies & Bars, Pasta, Rice, & Grains, Snacks & Appetizers

 With Labour Day around the corner, for many, it’s time to think about back to school snacks.  My homemade granola bars are packed with protein and keep you feeling full for ages.  Plus they’re tasty and kind of addictive and surprisingly easy to make.
  bar ingredients
The beauty of making your own bars is that you get to pick exactly what flavours you want –  my faves are figs (slightly sweet and nicely chewy), chocolate, walnuts and coconut.  The walnuts and quinoa are great for a boost of protein.  The coconut adds a little sweetness too. And to me a granola bar without chocolate is unthinkable.  I like to pre-wrap a few bars in plastic wrap so they are ready to go if I’m on the run.
granola bake
stir granola
coconut granola
The granola mix is made up of the gluten-free oats, walnuts and quinoa.  Bake together for about 10 minutes before stirring and adding the coconut which tends to burn if baked for too long.  Make sure to avoid the quick-cooking oats for this recipe – the bars tend to fall apart.  Hazelnuts are also a yummy option instead of walnuts. If you need a nut-free version, simply omit the nuts and add an extra half cup of oats.
sweetners
melted butter with sweetners
The glue that holds the granola together is a mixture of maple syrup, agave nectar, honey, and vegan butter.  You just put everything together in a small pot until the butter melts and comes to a boil.

figs up close

These are the dried figs up close.  I used dried Calimyrna figs which aren’t as sweet as Mission Figs.  I dig that the seeds kind of look like quinoa.  I found them at Whole Foods. If you don’t dig figs, just swap for your fave dried fruit.

Once you combine the granola with the figs, chocolate, and butter mixture, spread into a greased baking dish press down into an even layer (about 1″ thick).
granola in tray
 granola bar close up
Chocolate Fig Quinoa Granola Bars
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Chocolate Fig Quinoa Granola Bars

My homemade granola bars are packed with protein and keep you feeling full for ages. Plus they're tasty and kind of addictive and surprisingly easy to make.
Course: Breakfast
Diet: Gluten Free, Vegetarian
Keyword: barefoot contessa, butter, chocolate, cookies & bars, corn-free, Earth Balance, egg-free, gluten-free, nuts, pasta, rice & grains, quinoa, yeast-free
Servings: 18 bars
Author: ness

SPECIAL EQUIPMENT

  • Fine mesh sieve 9"x13" baking dish, greased

INGREDIENTS

  • 2 cups Gluten Free Oats (not the quick cooking kind (Bob's Red Mill))
  • 1 cup uncooked quinoa
  • 1 cup chopped walnuts
  • 1 cup shredded coconut
  • 1 cup dried figs (diced into 1/4" cubes (or other dried fruit))
  • 1/4 tsp salt
  • 3 Tbsp agave nectar
  • 1/4 cup honey
  • 3 Tbsp maple syrup
  • 3 Tbsp vegan butter (I use Earth Balance Vegan Buttery Sticks)
  • 1/3 cup chocolate chips
  • 1/3 cup white chocolate chips

INSTRUCTIONS

  • Preheat oven to 350 degrees. In a bowl of water, rinse the quinoa. Using a fine seive, drain the quinoa. On a large baking sheet, spread oats, quinoa, and nuts in an even layer and bake for 10 minutes. Remove from oven, add coconut, and bake for another 5 minutes. Remove from oven and pour into a large mixing bowl. Add dried figs and chocolate chips. Turn oven temperature down to 300 degrees.
  • In a small sauce pan, add honey, agave nectar, maple syrup and butter. Bring mixture to boil and remove from heat. Pour the butter mixture into the granola and stir until fully incorporated. Pour into greased baking dish and press down firmly with the back of a silicone spatula or fingers into an even layer. Bake for 25 minutes or until slightly golden brown. Remove from heat and let cool for 2 to 3 hours before cutting into bars. Store in an airtight container.
Adapted from Barefoot Contessa and Quinoa Cookbook

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