MOLTEN CHOCOLATE CAKES FOR TWO

I just finished up the SKCC menu for Valentines and this year, we’re making the Gjelina date cake with whiskey caramel for dessert. It’s delicious and rich and caramely, but I am still a chocolate girl at heart. This was our recipe last Valentines Day, and I thought I’d post it here too, as it’s too convenient to not share such a modest portion dessert. It’s so simple and easy and unfussy. Do not skip the ice cream… I think I say that a lot :)

Should you need other ideas, these almond butter cups are easy and giftable or these breakfast cookies are a great school treat as well. So many foods can be made festive with a simple heart cookie cutter (pizza dough, french toast etc.)!

Next post will be some notes and snack ideas on hosting book club (our inaugural book is The Dutch House) so grab the book, tell your friends, and I’ll get a post up in a couple weeks when I finish the book. Apparently the audible version is narrated by Tom Hanks if you’re more the listening type. Anyway. Join us!

---

MOLTEN CHOCOLATE CAKES FOR TWO

Serves 2

Dairy Free:

Use Miyokos vegan butter or your favorite alternative. Most dark chocolate is dairy free, but check the label for milk fat or butter fat. You still need the ice cream! I love the So Delicious cashew based ice cream or Nada Moo Mint Chip is great.

The recipe is easily multiplied depending how many you’re serving.

Ingredients

4 Tbsp. unsalted butter
2.5 oz. Bittersweet chocolate (dark chocolate is fine!), roughly chopped
1/3 cup cane sugar
1 egg, room temperature
1 egg yolk, room temperature
1/2 tsp. vanilla extract
3 Tbsp. all-purpose flour or gluten-free all purpose

Directions

Preheat the oven to 425’. Grease two ramekins, or small baking dish. 

In a glass bowl over a pot of simmering water, combine the butter and chocolate. Stir until both are melted and combined (this can also be done in the microwave, by warming the butter and chocolate in 30 second increments, stirring between, until the chocolate is melted).

Take the bowl off the heat, stir in the sugar, and let it cool down slightly. Whisk the egg and yolk together. Add the eggs to the chocolate mixture, and whisk well to combine. Stir in the vanilla and flour until just combined. 

Divide the mixture between the ramekins. Place them on a baking sheet and cook for about 10 minutes, until the outer edges are set but the center is soft. Remove to cool for another minute or two, then invert the cake on to a plate.

Serve with a scoop of ice cream (mint chip preferable!).

---

Sara Forte 2020-02-10

Chocolate Lava Cakes for Two

 

A quick and easy molten chocolate cake.

• 4 Tbsp. unsalted butter
• 2.5 oz. Bittersweet chocolate
• 1/3 cup cane sugar
• 1 egg, room temperature
• 1 egg yolk
• 1/2 tsp. vanilla extract
• 3 Tbsp. all-purpose flour

NaN caloriesNaN grams fatNaN grams satFatNaN grams transFatNaN grams carbohydrateNaN grams sugarNaN grams fiberNaN grams netCarbsNaN grams protein

Preheat the oven to 425’. Grease two ramekins, or small baking dish.

In a glass bowl over a pot of simmering water, combine the butter and chocolate. Stir until both are melted and combined (this can also be done in the microwave, by warming the butter and chocolate in 30 second increments, stirring between, until the chocolate is melted).

Take the bowl off the heat, stir in the sugar, and let it cool down slightly. Whisk the egg and yolk together. Add the eggs to the chocolate mixture, and whisk well to combine. Stir in the vanilla and flour until just combined.

Divide the mixture between the ramekins. Place them on a baking sheet and cook for about 10 minutes, until the outer edges are set but the center is soft. Remove to cool for another minute or two, then invert the cake on to a plate.

Serve with a scoop of ice cream (mint chip!).

Best enjoyed soon after baking, but if you only end up only eating one, the second can take a quick reheat in the oven

     

american

Dessert

chocolate, dessert, valentines day

ROASTED CAULIFLOWER + KALE PASTA

I had a crop of pregnant friends this season and I wanted to post this pasta dish here because I think casserole-type foods are such an easy food to deliver or serve to friends (or make and freeze should you be the sort of person that preps ahead like that).

You guys ask all the time what sort of meals I deliver or make-ahead and most of those are now living over on SK Cooking Club. Disclaimer, not all vegetarian. Some of the favorites there are a Turkey Bolognese, Butternut Turkey Chili, Carrot Ginger Soup, Olive Bar Sheetpan Dinner, Jeweled Farro Salad to name a few. We have a Veggie Chili coming up soon that will also be perfect to add to this list and a Cauliflower Tikka Masala that is delicious!

I baked this before giving it to my friends because, well, we needed to take a photo, but I would assemble it all and cover it in foil before delivering, then let them do that final bake so it doesn’t dry out. Deliver it along with a super simple, light, green salad and a bottle of wine. And probably chocolate too.

I made notes below on dietary swaps. I personally can’t eat cow’s milk dairy products (and eggs now too, quite annoying), and if you’re the same, you could use either a nut-based ricotta or find a sheep’s milk ricotta at well-stocked markets or Whole Foods. You may want to use less, as they tend to be stronger in flavor and often times richer. Like I said, more notes below.

I hope your New Year has started off well. It feels like flus and colds are all around, so I’m wishing you wellness and I’ll post a soup recipe here soon. Take good care!

---

ROASTED CAULIFLOWER + KALE PASTA

Serves 6

I am going to add substitution notes here as we do with Cooking Club in case this helps anyone. Don’t hesitate to reach out with questions! There are two kinds of kale here because it cooks down and I like my pasta dishes heavy on the vegetables. You can skip the baby kale if this sounds like too much…even though it’s not. Anchovies are so good here and they basically dissolve in the roasting step so you don’t know they’re there, but you could use a sprinkle of capers if they creep you out. Add them in the last 10 minutes of roasting

Recipe Tips

Dairy Free: Kite Hill does make a dairy-free ricotta which would totally work here. Laura of The First Mess has a vegan pine nut parm that would be great sprinkled on top!

Gluten Free: Use a brown rice based pasta. We also use chickpea or lentil pastas, but they don’t sit well with a lot of liquid, so only use those if you’re planning to eat it right away.

Carnivore Option: If you are looking to add animal protein, the frozen mini meatballs can be stirred into the whole situation.

Prep Ahead: Roast the cauliflower and kale, and cook your pasta in advance.

Ingredients

1 head cauliflower (about 1.5 lbs)
3 Tbsp. extra virgin olive oil
1/4-1/2 tsp. sea salt
fresh ground pepper
1 Tbsp. everything bagel seasoning (or any all-purpose type seasoning)
2 anchovy filets, optional, but promise you won’t know they’re there

1 large head lacinato kale, ribbed and chopped
3 cloves garlic, grated

12 oz. (3/4 lb.) rigatoni pasta (or GF pasta)
two handfuls of baby kale (I know, double kale!)

12 oz. ricotta
one large lemon, zest and juice, divided
1 tsp. Italian seasoning
salt and pepper
1/2 cup cream
1 egg
4 oz./1 cup fontina, grated
1 Tbsp. extra virgin olive oil
2 oz. parmesan cheese, grated
1/2 cup walnuts, roughly chopped
red pepper flakes

fresh parsley or basil or thyme or a mix, to finish

Directions

Preheat the oven to 425’. Break the cauli into florets onto a rimmed baking sheet and drizzle them with olive oil, salt, pepper, bagel seasoning and toss everything to coat. You’ll want to use your clean hands here, and rub everything into the cauli. Put the anchovies on the tray, and roast everything for 35 minutes. The anchovy will dissolve, don’t worry, you won’t know it’s there. If you’re super freaked, use 2 Tbsp. capers. Pull the pan, add the kale, garlic and toss everything around so some oil coats the kale. Pop it back in the oven for 10 minutes for the kale to wilt a bit (if you’re using capers instead of anchovies, add them here). Pull and set aside. This can be done in advance and stored in the fridge.

While the vegetables roast, bring a large pot of heavily salted water to a boil. Cook the pasta accordingly to al dente instructions - about 11 minutes. In another large mixing bowl, stir together the ricotta, lemon zest, Italian seasoning, pinch of salt and fresh ground pepper, cream, egg, 1/4 cup parmesan and half of the fontina. Whisk everything well to combine. Drain the pasta, reserve a bit of pasta water, and add the noodles to the cheese bowl. Stir to mix. Add the cauli and kale, plus the handfuls of baby kale, to the bowl and stir again. Add a generous splash of pasta water, one more stir.

Leave the heat on 425’. Grease a 2 qt. baking dish or 10-12” cast iron pan. Tip the pasta mixture in. Squeeze the lemon juice all over the top of the pasta. Sprinkle the remaining fontina and parm and some red pepper flakes on top. Loosely cover the dish with foil. Bake, covered, for 10 minutes, turn the heat up to 475’, uncover the dish, sprinkle the walnuts if using, and bake another 10ish minutes until the top is just bronzed and bubbly. Remove to cool slightly and sprinkle heaps of fresh herbs over the top.

---

Sara Forte 2020-01-21

Roasted Cauliflower and Kale Pasta

6

A simple and delicious pasta bake with cauliflower and kale, great for delivering to friends or freezing for later.

• 1 head cauliflower (about 1.5 lbs)
• 3 Tbsp. extra virgin olive oil
• 1/4-1/2 tsp. sea salt
• fresh ground pepper
• 1 Tbsp. everything bagel seasoning (or any all-purpose type seasoning)
• 2 anchovy filets, optional, but promise you won’t know they’re there
• 1 large head lacinato kale, ribbed and chopped
• 3 cloves garlic, grated
• 12 oz. (3/4 lb.) rigatoni pasta
• two handfuls of baby kale (I know, double kale!)
• 12 oz. ricotta
• one large lemon, zest and juice, divided
• 1 tsp. Italian seasoning
• salt and pepper
• 1/2 cup cream
• 1 egg
• 4 oz./1 cup fontina, grated
• 1 Tbsp. extra virgin olive oil
• 2 oz. parmesan cheese, grated
• 1/2 cup walnuts, chopped
• red pepper flakes
• fresh parsley or basil or thyme or a mix, to finish

632 calories 36 grams fat 0 grams transFat 53 grams carbohydrate 5 grams sugar 5 grams fiber 27 grams protein

Preheat the oven to 425’. Break the cauli into florets onto a rimmed baking sheet and drizzle them with olive oil, salt, pepper, bagel seasoning and toss everything to coat. You’ll want to use your clean hands here, and rub everything into the cauli. Put the anchovies on the tray, and roast everything for 35 minutes. The anchovy will dissolve, don’t worry, you won’t know it’s there. If you’re super freaked, use 2 Tbsp. capers. Pull the pan, add the kale, garlic and toss everything around so some oil coats the kale. Pop it back in the oven for 10 minutes for the kale to wilt a bit. Pull and set aside. This can be done in advance and stored in the fridge.

While the vegetables roast, bring a large pot of heavily salted water to a boil. Cook the pasta accordingly to al dente instructions - about 11 minutes. In another large mixing bowl, stir together the ricotta, lemon zest, Italian seasoning, pinch of salt and fresh ground pepper, cream, egg, 1/4 cup parmesan and half of the fontina. Whisk everything well to combine. Drain the pasta and add it to the cheese bowl. Stir to mix. Add the cauli and kale, plus the handfuls of baby kale, to the bowl and stir again.

Leave the heat on 425’. Grease a 2 qt. baking dish or 10-12” cast iron pan. Tip the pasta mixture in. Squeeze the lemon juice all over the top of the pasta. Sprinkle the remaining fontina and parm and some red pepper flakes on top. Loosely cover the dish with foil. Bake, covered, for 10 minutes, turn the heat up to 475’, uncover the dish, sprinkle the walnuts if using, and bake another 10ish minutes until the top is just bronzed and bubbly. Remove to cool slightly and sprinkle heaps of fresh herbs over the top.

PT20M

PT35M

PT55M

italian

Entrée

vegetarian, pasta, freezer meal, meal prep

FLOURLESS PEPPERMINT STICK CAKE

Heyo! A quick hello and a yummy, easy treat. I tested this for SKCC last week and it came together so quickly, I thought you may need this here for a holiday dinner coming up. It uses three dirty dishes and calls for a short list of ingredients and finishes with a sprinkle of candy cane holiday cheer on the top for crunch. The cake is basically like a large brownie and doesn’t have any flour in it so it works for our gluten free friends.

We didn’t wrangle an official gift guide this year, but included a few favorite things in our newsletter going out tomorrow so sign up if you haven’t already.

---

FLOURLESS PEPPERMINT STICK CAKE

Serves 8

Dairy-free friends! You can use a vegan butter such as Miyokos in place of the regular butter here. Check your chocolate to make sure there is no milk fat in it. As for the whipping cream, it will have a hint of coconut, but I’d follow this.

If you do not have a springform pan, any 8inch baking dish is fine, it’s just easier to remove with springform.

Ingredients

½ cup/ 1 stick butter
7 oz. semisweet or bittersweet chocolate (something 70% or above)
4 eggs, separated
3/4 cup cane sugar
1/4 cup Dutch processed cocoa
1 tsp. vanilla extract
1 tsp. peppermint extract

For topping

8 oz./ 1 pint whipping cream
3 Tbsp. powdered sugar
2 Tbsp. mascarpone or cream cheese, room temperature
crushed candy canes, for garnish, optional

Directions

Preheat the oven to 350’ and line a 8” springform pan with parchment. Butter all sides of the pan.

Put the butter and chocolate in a heatproof bowl, over a pot of simmering water. Warm until melted, stir to combine. Take it off the heat to cool down.

Separate the eggs, place the whites in a large bowl or stand mixer, where you can whisk them until soft and pillowy. Put the yolks in another bowl, and mix in the sugar, cocoa powder, vanilla, and peppermint extract. Stir in the chocolate mixture to combine. Gently fold in the egg whites. Scrape the mixture into the prepared pan and bake it on the middle rack for 25-28 minutes or until the top looks puffed and when you shake it, the center isn’t jiggly. Transfer to a wire rack to let it cool completely.

While it cools, whip the heavy cream until it just begins to look fluffy. Add the powdered sugar and mascarpone or cream cheese and whip until peaks form. This can be stored in the fridge for about 2 hours. Assemble just before serving.

Remove the cake from the springform pan and put it on a plate. Top with the whipping cream, leaving a border around the edge of the cake. Sprinkle generously with candy cane pieces.