Chocolate Lovers’ Delights

Gluten-Free Almond Sacher Torte

While gluten-free living requires planning and preparation, it also encourages the exciting discovery of new foods and flavors.

Makes 1 single or split double layer 10-inch frosted cake

• 6 large eggs, separated
• 1/2 cup white sugar
• 1 stick (1/2 cup) butter, sweet unsalted
• 1 tablespoon almond extract
• 1 cup confectionary sugar
• 6 ounces bittersweet chocolate, melted
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon xantham gum
• 1/2 cup potato starch
• 1/2 cup almond flour
• 1/4 teaspoon sea salt
• 2 cups sliced toasted almonds

Ganache Frosting:

• 1 cup heavy cream
• 12 ounces 60 percent chocolate
• 2 tablespoons agave nectar

Whip egg whites to soft peaks, add in white sugar and continue to whip into a firm meringue then set aside.

Cream butter, almond extract and confectionery sugar until the mixture is light in color and smooth. Add melted chocolate to butter mixture until fully incorporated and then add egg yolks one at a time.

Fold butter-chocolate mixture into the meringue. Once mixed, sift together dry ingredients and slowly add to wet ingredients until mixture is completely blended.

Bake for 30 to 35 minutes at 350°F in a 10-inch spring form pan that has been lightly coated with butter and dusted with almond flour.

Ganache Frosting:

Bring heavy cream to a boil on the stove, then pour over the chocolate and agave nectar in a large mixing bowl and mix with a whisk until smooth. Allow ganache to set up overnight before use. When ready, spread ganache over top and then

sides of cake in a thick layer. Garnish sides of cake with toasted almonds.

Chef Tip:

Lightly brush cake with your favorite liquor before icing. This allows the cake to stay moist longer, and adds a little extra flavor.

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chocolate Chip Cookies

Makes 48 cookies

Ingredients:

• 4 cups (two 12-oz. pkgs.) Nestlé Toll  Semi-Sweet Chocolate Morsels, divided
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

Preheat oven to 375°F.

Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.

Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Red Velvet with Love Cupcakes

Red Velvet with Love Cupcakes

Makes about 20 standard cupcakes; 4 dozen minis.

For various shapes and sizes use Valentine standard or mini baking cups, heart eyelet baking cups or heart silicone baking cups.

• 2-1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) butter or margarine, softened
• 1-1/2 cups granulated sugar
• 2 eggs
• 1-1/2 teaspoons no-taste red icing color
• 1 teaspoon imitation clear vanilla extract
• 1 cup buttermilk
• 2 tablespoons water
• 1-1/2 teaspoons white vinegar
• 1 teaspoon baking soda

Buttercream Icing:

For decorations: red, rose and black icing color, red foil swirls cupcake wraps, Valentine sprinkles, jumbo hearts sprinkles, heart icing decorations, rose icing decorations, candy eyeballs

Preheat oven to 350˚F. Line muffin pan with baking cups or set silicone cups on cookie sheet and spray with vegetable pan spray.

In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, red icing color and vanilla extract; mix well until icing color is well incorporated. Alternately add flour mixture and buttermilk; add water and mix well. In a small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Distribute cupcake batter evenly in cups.

Bake 20 to 22 minutes for standard cupcakes, 10 to 12 minutes for mini cupcakes, or until toothpick inserted in center comes out clean. Cool cupcakes completely.

For Love Monster Cupcakes, use tip 18 and rose icing to pipe pull-out stars on cupcake tops.  Add candy eyeballs with dots of icing.  Add tip 10 red icing dot nose. Use tip 4 and black icing to pipe dot pupils and outline mouth.  Position heart picks.

For Other Cupcakes, spatula ice cupcake smooth or top with tip 22 mini cupcake icing swirl or tip 1M standard cupcake icing swirl.  If desired, place in cupcake wraps. Top with desired sprinkles or icing decorations or add tip 4 message.