it is rare these days that i straight up steal a recipe from someone. even when it comes to baking. if i decide to go the more scientific route instead of straight up throwing things together and hoping for the best, i'll scour the internet for recipes close to what i'm hoping to achieve, and then i'll usually work out some combination of everything i found in order to please my own taste and desires. or in some cases, the tastes and desires of my clients. 

so to find a recipe that so perfectly nailed it on the first try was truly impressive. well done WELL PLATED. well done. i applaud your perfect (and really REALLY easy) recipe. you can't seem me right now, but i'm giving you a solid golf clap. 

i've already devoured my test run of this recipe and i'm contemplating making another run before i make it for this weekends baby shower. anyone want to come over and help me eat torte?

flourless chocolate torte
serves: 10-12 slices
prep time: 15 minutes
bake time: 30-40 minutes total time: 55 minutes
ingredients: 9 oz dark chocolate, roughly chopped. 9 oz butter, cut into cubes plus 1 tbs to grease your pan. 1.5 cups sugar. 7 eggs at room temperature. 1 tsp vanilla extract. .25 tsp almond extract. powdered sugar for dusting. 9 inch spring form pan. parchment paper. heat safe medium bowl. larger mixing bowl. large pot of boiling water. fresh berries & whipped cream optional for serving.
start by preheating your oven to 375 degrees f. combine your chocolate and butter in a heat safe bowl. place your bowl over a pot of boiling water (creating a double boiler) and allow the butter and chocolate to melt, stirring to combine every minute or so once things start to melt. about 5 minutes. you can always take a shortcut and use the microwave (i don't have one so i don't really have a choice). 

when the chocolate and butter are melted together, add in the sugar. 

allow the batter to cool for a minute or two and then one at a time, start to add in your eggs. combining each one completely before adding the next. 

when all the eggs are added, pour in the extracts and stir until the batter thickens and becomes glossy. 

gently grease the pan and then place a 9 inch parchment round in the base of your pan. pour your batter into the prepared pan and bake for 30-40 minutes, until the torte is set and the center is just barely set (has a bit of jiggle in the middle). 

start checking on it right at 30 minutes to make sure it does not go over. remove the torte from the oven and allow it to cool a bit.

gently dust the top with powdered sugar. 

i added some blueberries on top as well. if you are adding whipped cream, wait till the torte has cooled completely. serve warm or room temperature. 

xo, a

flourless chocolate torte serves: 10-12 slices
prep time: 15 minutes
bake time: 30-40 minutes total time: 55 minutes
ingredients: 9 oz dark chocolate, roughly chopped. 9 oz butter, cut into cubes plus 1 tbs to grease your pan. 1.5 cups sugar. 7 eggs at room temperature. 1 tsp vanilla extract. .25 tsp almond extract. powdered sugar for dusting. 9 inch spring form pan. parchment paper. heat safe medium bowl. larger mixing bowl. large pot of boiling water. fresh berries & whipped cream optional for serving.
start by preheating your oven to 375 degrees f. combine your chocolate and butter in a heat safe bowl. place your bowl over a pot of boiling water (creating a double boiler) and allow the butter and chocolate to melt, stirring to combine every minute or so once things start to melt. about 5 minutes. you can always take a shortcut and use the microwave (i don't have one so i don't really have a choice). when the chocolate and butter are melted together, add in the sugar. allow the batter to cool for a minute or two and then one at a time, start to add in your eggs. combining each one completely before adding the next. when all the eggs are added, pour in the extracts and stir until the batter thickens and becomes glossy. gently grease the pan and then place a 9 inch parchment round in the base of your pan. pour your batter into the prepared pan and bake for 30-40 minutes, until the torte is set and the center is just barely set (has a bit of jiggle in the middle). start checking on it right at 30 minutes to make sure it does not go over. remove the torte from the oven and allow it to cool a bit. gently dust the top with powdered sugar. i added some blueberries on top as well. if you are adding whipped cream, wait till the torte has cooled completely. serve warm or room temperature. 

admittedly, i have never been a huge supporter of gluten free or vegan cooking/baking. it's no secret that i'm an everything in moderation kind of girl. however, living in southern california and working in multiple fitness and yoga studios, i've realized it is unavoidable. the people want what the people want. 

so i did what i would normally do when i plan on embarking on something i know nothing about. i consulted an expert. 

mimi and i worked together at quiksilver many moons ago. she left to open her cookie bar in mammoth lakes, ca and never looked back. a successful bakery and a few cook books later and we reconnected over vegan + gluten free recipes. 

et me be clear. i was VERY skeptical of vegan, gluten free brownies. my red flags were going off left and right. 

but then i had my first bite. these are some of the best brownies i've ever made. they are moist, the perfect combination of cake and cookie and hit all the picky eater requirements. win. win. win. 

mimi's chocolate brownies
serves: 12 full sized or 24 minis
prep time: 10 minutes
bake time: 20-25 minutes
total time: 35 minutes
ingredients: 284 grams sugar. .5 tsp vanilla extract. 57 grams dutch chocolate cocoa. 57 grams dark chocolate, chopped. .5 c boiling water. .5 cup canola oil. .25 coconut milk. 255 grams gluten free flour blend (found in most large grocery stores near the regular flour). .25 tsp sea salt. .75 tsp baking powder. powdered sugar for dusting. parchment paper. 9x13 baking pan. 

start by preheating your oven to 350 degrees. 

in a medium bowl, combine the flour, baking powder and salt. 

line a 9x13 baking pan with parchment paper. in the bowl of your stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, vanilla, cocoa and dark chocolate.

with the mixer on medium, add in the boiling water and mix until the cocoa and chocolate are melted and smooth. 

turn the mixer to low and add in the oil, coconut milk and the flour mixture. mix until just combined. 

pour the batter into the prepared baking pan. the batter is thick, so take time to spread it to all the corners of the baking dish. 

bake for 17-25 minutes, until a toothpick comes out clean. 

allow the brownies to cool before you slice into regular sized brownies or minis. sprinkle with powdered sugar and serve. store any extras (rare) in an airtight container.

xo, a

mimi's chocolate brownies
serves: 12 full sized or 24 minis
prep time: 10 minutes
bake time: 20-25 minutes
total time: 35 minutes
ingredients: 284 grams sugar. .5 tsp vanilla extract. 57 grams dutch chocolate cocoa. 57 grams dark chocolate, chopped. .5 c boiling water. .5 cup canola oil. .25 coconut milk. 255 grams gluten free flour blend (found in most large grocery stores near the regular flour). .25 tsp sea salt. .75 tsp baking powder. powdered sugar for dusting. parchment paper. 9x13 baking pan.
start by preheating your oven to 350 degrees.
in a medium bowl, combine the flour, baking powder and salt.
line a 9x13 baking pan with parchment paper. in the bowl of your stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, vanilla, cocoa and dark chocolate.
with the mixer on medium, add in the boiling water and mix until the cocoa and chocolate are melted and smooth.
turn the mixer to low and add in the oil, coconut milk and the flour mixture. mix until just combined.
pour the batter into the prepared baking pan. the batter is thick, so take time to spread it to all the corners of the baking dish.
bake for 17-25 minutes, until a toothpick comes out clean.
allow the brownies to cool before you slice into regular sized brownies or minis. sprinkle with powdered sugar and serve. store any extras (rare) in an airtight container.