Flourless Chocolate Cake


Many years ago, I made a fabulous flourless chocolate cake, but I couldn’t recall the food magazine source. The cake was so good that my husband, who is very finicky, still remembered that wonderful chocolaty dessert! I searched the internet, found and adapted the recipe from the Epicurious website, which gave credit to Gourmet, November 1997. This is cake is truly a chocolate lover’s dream! Though it is not a healthy dessert, but it is so simple to make and will be served this Christmas Eve!


  • 4 ounces fine-quality bittersweet chocolate (Valrhona with 71% cacao)
  • ½ cup (1 stick) organic butter, sliced in pieces
  • ¾ cup organic sugar
  • 3 large organic eggs, lightly beaten
  • ½ cup unsweetened cocoa powder (Hershey’s)
  • Powdered sugar (for garnish)
  • Raspberries (for garnish)
  • Mint leaves (for garnish)


  1. Preheat oven to 375 degrees.
  2. Line the bottom of an 8-inch nonstick round cake pan with waxed paper. Grease paper and pan sides with butter.
  3. In medium bowl, place chopped up pieces of chocolate in microwave oven and melt the chocolate. Add butter and whisk until smooth. (You may have to put the bowl back in the microwave for a couple of seconds). Make sure you whisk well.
  4. Slowly add the eggs and whisk as you go along.
  5. Sift in the cocoa powder and whisk until combined.
  6. Pour batter into pan. Bake in the middle of oven for about 24 minutes or until the top forms a thin crust.
  7. Let cake cool on a rack for 5 minutes. With a small spatula or butter knife, carefully trace around cake pan. Invert cake onto a serving plate.



Apple Tart


This dessert is so delicious and easy to make! I did the math and it isn’t more than 250 calories!


  • 1 sheet Pepperidge Farm Puff Pastry, thawed and cut into 6 pieces (160 calories per serving)
  • 3 medium organic golden delicious apples; peeled, cored and thinly sliced (72 calories per apple)
  • 1 tablespoon organic butter, melted (100 calories)
  • 2 tablespoons organic sugar (96 calories)
  • 3/8 (1/4 + 1/8) teaspoon cinnamon (3 calories)
  • 3 tablespoon Trader Joe’s Organic Reduced Sugar Apricot Preserves, melted (90 calories)


  1. Preheat oven to 400 degrees.
  2. Use parchment paper to line cookie sheet.
  3. Unfold puff pastry on cookie sheet. Cut pastry into six even-sized pieces. Use fork to poke “holes” all over pastry, just like you would do with pie crust.
  4. Overlap the apple slices on each individual pastry, leaving a slight border. Brush each piece with the melted butter. Mix together the cinnamon and sugar and sprinkle on each pastry. Bake for 25 minutes. Finally, brush the each piece with the melted preserves and bake for 5 more minutes or until golden brown. Serve warm. Makes 6 desserts.