Tag: electric mixer

Flourless fudge cake

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  • 200g bar dark chocolate 70% cocoa solids
  • 250g unsalted butter
  • 2 star anise, crushed to a powder to make 1/2 tsp
  • 300g light soft brown sugar
  • 6 medium eggs, separated
  • Zest of 1 large lime
  • Pinch of salt
  • Cocoa powder for dusting
  • Crème fraiche, to serve
  • 22-23cm (81/2-9in) loose-based/ spring-form tin, buttered and base-lined with baking parchment

Nutritional information

Each portion contains:

  • Calories373


  • Fat25.0g


  • Saturates14.0g


of an adult’s guideline daily amount

That’s goodtoknow

Leave to cool before serving for the best taste.


  1. Set the oven to 160°C/325°F/Gas Mark 3. Break the chocolate into a heatproof bowl and add the butter, in chunks, and star anise.
  2. Put the sugar and 4 tbsp water in a small pan. Bring to the boil, stirring, until the sugar dissolves. Pour the syrup over the butter and chocolate and stir until smooth. Stir in the egg yolks and lime zest.
  3. Whisk the egg whites with a pinch of salt in an electric mixer to soft-peak stage. Add about a third of the egg-white foam to the chocolate mixture, folding it in with a big metal spoon, then gently fold in the rest of the egg white.
  4. Pour into the tin on a baking sheet and bake for 50-60 mins. Check if the cake is cooked by inserting a skewer, which should come out almost clean. The cake will have risen but will sink back and crack on cooling, and will still be a bit soft in the middle.
  5. Leave in the tin to cool, then take out and dust with cocoa powder. Slice and serve with crème fraiche.

By Woman’s Weekly

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Rosemary Honey “Pull Apart” Dinner Rolls – Because You Love Them…Right?

Entertaining during the holidays usually means plenty of
costly, complicated, and time-consuming recipes, so absolutely no one would blame you if
you simply tossed a tube of store-bought dinner rolls into the oven to save a
little time and effort.

Of course the problem with that, at least for loyal
followers of this blog, is that some or all of your family members will have
seen this video by then, and you may get a few looks. Not that they would never
question your undying love and devotion to their happiness, but hey, why take a chance?

Assuming that you have an electric mixer, besides a few
minutes of cutting and balling the dough, these really aren’t that much work to
make. If you don’t, and would have to knead this by hand, then let your
conscience be your guide. I think I speak for your entire family when I say, we
know you’ll do the right thing.

Anyway, as far as holiday dinner rolls go, these are pretty
lean. You can certainly up the melted butter amount, and toss in a egg or two,
but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Please feel free to embellish with anything else you’d like
to toss in. I’ll toss out garlic, herbs, cheese, seeds, and nuts just to start
the brainstorming session. I hope you come up with something amazing, and give
these a try soon. Enjoy!

Ingredients for about 32-36 small dinner rolls:
1 packet (2 1/4 teaspoon) dry active yeast
1/4 cup warm water (100-110 degrees F.)
1 cup milk
4 tablespoon unsalted butter
1 or 2 tablespoon honey
1 teaspoon salt
2 tsp minced fresh rosemary leaves
about 3 cups unbleached all-purpose white flour, plus more
if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing,
and then add more in smaller increments until the dough just starts to pull
away from the bowl. Remember, you can always add more, but can’t remove too
much! Better a little too sticky than too stiff and dry.)

2 tbsp olive oil (to oil the dough)
egg wash (one egg beaten with a teaspoon of milk)
coarse sea salt

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Skinny Chocolate Raspberry Cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

With Valentine’s Day right around the corner, you NEED to make this cheesecake!

A few years ago I first attempted my first cheesecake with yogurt, and
since then I never looked back. I adapted this from my very popular Strawberry Swirled Cheesecake[1] with chocolate in mind, of course.

And since I always second guess myself when making skinny desserts, I gave this to some of my family members who couldn’t give a darn about calories or fat, and they loved it! So, if you need an idea for Valentine’s Day (or any day) give this dessert a try.

And just an FYI, if you need a fabulous breakfast idea, we LOVE these heart shaped chocolate chip banana pancakes[2]!

If you want to make a super easy 2-ingredient dessert… chocolate covered strawberries[3] always impress!

And if you’re a bread pudding lover like myself, and don’t mind splurging a few extra calories, I love this Dark Chocolate Chunk Bread Pudding[4]!

PS- Fabulous fork says it all… dessert first! You can find this on Etsy, From Such A Time Designs[5].

Skinny Chocolate Raspberry Cheesecake
Servings: 9 • Size: 1 square • Old Pts: 4 pts • Weight Watchers Points+: 4 pts
Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g Fiber: 0.5 g • Sugar: 10 g
Sodium: 57.5 mg


  • cooking spray
  • 1/2 cup (50g) crushed chocolate graham cracker crumbs
  • 1 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1 oz Baker’s semi-sweet dipping chocolate
  • 18 raspberries


Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!


  1. ^ Strawberry Swirled Cheesecake (www.gordon-ramsay-recipe.com)
  2. ^ heart shaped chocolate chip banana pancakes (www.gordon-ramsay-recipe.com)
  3. ^ chocolate covered strawberries (www.gordon-ramsay-recipe.com)
  4. ^ Dark Chocolate Chunk Bread Pudding (www.gordon-ramsay-recipe.com)
  5. ^ From Such A Time Designs (www.etsy.com)

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