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. 

let me just start by saying i believe that what you put in your body, or the bodies of your children is a personal choice. it is up there on my list of things not to engage people too deeply on. right along with personal religion and child rearing choices. it is your body, your life, your future. i don't care if you eat fast food all day or have never let an animal product pass your lips. i just hope you are happy with whatever choices you are making. 

with that being said, i don't prescribe to the idea that we should be eating animal proteins every day. nor am i in the camp that believes you should not consume animal products for health or moral reasons. i believe in everything in moderation. animals, sweets, exercise, indulgence, depravation. EVERYTHING in moderation. 

the reality is that i have friends and family that fall into all types of eating genres. gluten free, vegans, full on meat eaters, those that only eat fish. the full spectrum. so i'm often pushing myself to cook in new ways so that when i do have someone that is dining with me with a restriction, i know how to meat it in the best and most delicious way possible. 

enter these vegan carrot cake loaves. i combined a few recipes i researched to come up with what i believe is the most flavorful and moist combination. what i love about vegan baking is that the ingredients i subbed for standard baking ingredients like eggs and milk had their own unique flavor that they bring to the party. almond milk & applesauce are delicious in their own right. and the hint of coconut doesn't hurt either. 

vegan carrot cake loaves
serves: 12 loaves
*cooks note: you could easily make this into a 9 x 13 sheet cake version or two 8 or 9 inch rounds prep time: 10 minutes
active time: 5 minutes
bake time: 20-25 minutes
total time: 45 minutes
ingredients: 2.25 cups all purpose flour. 3 teaspoons baking powder. 1 tsp baking soda. 3 tsp cinnamon. .25 tsp nutmeg. .25 tsp allspice. 1 tsp kosher salt. .5 cup applesauce. 1 cup almond milk. 2 tsp vanilla. .5 cup sugar. .5 cup brown sugar. .5 cup melted coconut oil. 2 cups grated carrots (if you do not like yours too chunky you could also give the carrots a couple turns in your food processor for a smoother texture). vegetable oil cooking spray. mini loaf pan. optional for serving: butter, cream cheese frosting or one of them many great vegan frostings the interwebs have to offer). 

start by preheating your oven to 350 degrees f. in a large bowl, combine all of your dry ingredients. in another bowl, whisk together your oil, almond milk, apple sauce, vanilla and both sugars. 

slowly add your wet ingredients to your dry ingredients, stirring as you combine. 

mix in your carrots. 

spray your loaf pans (or whatever pans you are going with) with your cooking spray. pour your batter in evenly. 

bake until a toothpick comes out of the cake clean. about 20-25 minutes. allow the loaves to cool slightly. 

remove them from the baking pan and set them on a wire rack to cool. 

if you are eating them warm with butter, you can enjoy now. you can also top them with cream cheese frosting and store them in an airtight container in the fridge for up to a week. bring them back to room temperature or even warm them a bit in the oven or toaster oven before enjoying. they are fabulous with coffee or great on their own. 

xo, a

vegan carrot cake loaves
serves: 12 loaves
*cooks note: you could easily make this into a 9 x 13 sheet cake version or two 8 or 9 inch rounds prep time: 10 minutes
active time: 5 minutes
bake time: 20-25 minutes
otal time: 45 minutes
ingredients: 2.25 cups all purpose flour. 3 teaspoons baking powder. 1 tsp baking soda. 3 tsp cinnamon. .25 tsp nutmeg. .25 tsp allspice. 1 tsp kosher salt. .5 cup applesauce. 1 cup almond milk. 2 tsp vanilla. .5 cup sugar. .5 cup brown sugar. .5 cup melted coconut oil. 2 cups grated carrots (if you do not like yours too chunky you could also give the carrots a couple turns in your food processor for a smoother texture). vegetable oil cooking spray. mini loaf pan. optional for serving: butter, cream cheese frosting or one of them many great vegan frostings the interwebs have to offer).
start by preheating your oven to 350 degrees f. in a large bowl, combine all of your dry ingredients. in another bowl, whisk together your oil, almond milk, apple sauce, vanilla and both sugars. slowly add your wet ingredients to your dry ingredients, stirring as you combine. mix in your carrots. spray your loaf pans (or whatever pans you are going with) with your cooking spray. pour your batter in evenly. bake until a toothpick comes out of the cake clean. about 20-25 minutes. allow the loaves to cool slightly. remove them from the baking pan and set them on a wire rack to cool. if you are eating them warm with butter, you can enjoy now. you can also top them with cream cheese frosting and store them in an airtight container in the fridge for up to a week. bring them back to room temperature or even warm them a bit in the oven or toaster oven before enjoying. they are fabulous with coffee or great on their own.