Flourless GF Mini Dark Chocolate Layered Cake 1000“When you celebrate, there is sure to be cake.”
Florence Ditlow

Flourless GF Mini Dark Chocolate Layered Cake … it was a cake that was meant to be a Swiss roll. As it often happens, there was a last minute change as it popped out. Wasn’t sure if it was malleable enough to roll, the dessert rings caught my glad eye. Before I knew it, I was stamping out circles to create the sweetest mini layered cake I have ever made!Flourless GF Mini Dark Chocolate Layered CakeSo if your skills at baking are minimal, if you are scared the sponge might crack up and laugh at you, if you are a sucker for punishment like me and insist that cakes must be dark chocolate and flourless, here’s the perfect answer. STAMP IT OUT! Being experimental at times can throw up the most amazing of options.

Flourless GF Mini Dark Chocolate Layered Cake Whoever said that dark chocolate is the only therapy you need, is a 100% spot on! This is the prefect little sweet treat, big enough for 3-4 servings, small enough to control temptation. Blink and it’s gone; but oh my, leaves you satiated with quite a happy feeling in the tummy.

Step by step Flourless GF Mini Dark Chocolate Layered Cake I also did a festive version of the cake, Chocolate Sparkler Cake {GF} for this months Diwali issue of Femina, with DIY steps and all. This version had rose petals and pistachios and was  great fun to put together. Flourless GF Mini Dark Chocolate Layered Cake for Diwali

Recipe: Flourless GF Mini Dark Chocolate Layered Cake
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Summary: Deep, intense, chocolaty and sinful, this Flourless GF Mini Dark Chocolate Layered Cake makes for a creative and fun holiday bake.

Prep Time: 20 minutes
Total Time: 1 hour 30 minutes

  • Flourless Chocolate Cake
  • 130g dark chocolate
  • 2 tbsp orange juice or water
  • 4 eggs, separated
  • 1/3 cup brown sugar, divided
  • 1 tsp vanilla extract
  • Mousse filling and frosting
  • 100g dark chocolate
  • 200ml cream
  • 15g raw sugar {boora} or icing sugar
  • Garnish
  • Fresh mint leaves, seasonal fruit, cocoa powder


  1. Flourless Cake
  2. Preheat the oven to 180C. Line a jelly roll pan with parchment paper.
  3. Melt the chocolate with orange juice {or water} either over a double boiler, or in the microwave. Stir until smooth. Leave to cool.With an electric hand beater, beat the egg whites and 1 tbsp brown sugar in a large clean bowl until stiff peaks form. Reserve.
  4. Place egg yolks and remaining sugar with vanilla into a big bowl. With the same beaters, beat yolks until tripled and mousse like, 5-7 minutes.
  5. Drizzle in the melted chocolate and gently fold in, and then add 2 tbsp of beaten whites. Fold gently so that the beaten air is not released.
  6. Gently fold in 1/3rd of the egg whites, then another third, then the remaining whites.
  7. Turn batter into prepared pan. Bake at 180C for 18-20 minutes, until firm to touch.
  8. Take out of oven. Sift over 1 tbsp cocoa thick, and then swiftly yet gently turn the warm cake onto a sheet of parchment paper. Peel off lower parchment gently, and sift more cocoa over it.
  9. Allow to cool, and then cut into shapes. 3 X 4.5″ circles and 3 X 3″ circles. {use a cookie cutter, doughnut cutter, katori etc}
  10. Mousse filling and frosting
  11. This can be made first so that it chills while the cake is being made.
  12. Melt chocolate with 50g cream over a double boiler or in the microwave. Whisk until smooth. Cool completely.
  13. Whip remaining cream with icing sugar. Fold into chocolate mix gently. Leave to chill in the fridge. The mousse should be quite firm, yet spreadable.
  14. Assemble
  15. Place one 4.5″ circle in base of tin top with 1/2 layer of mousse filling, top with next layer, mousse filling, then third layer. Repeat for smaller circles.
  16. Place bigger stacked layer on serving platter and gently remove the ring mold using a sharp knife to free the sides. Use 2/3rd of the remaining mouse to frost the cake, and then top it gently with the smaller cake stack. Frost the smaller cake with remaining mousse and leave to chill for 30minutes.
  17. Chocolate Lace Collar
  18. Cut out parchment paper borders to fit around the base cake. Place the melted chocolate in a ziploc bag and snip off a corner. Doodle designs over the border and place flat in the fridge for 5 minutes until just set but malleable. When just about to set, place snugly around the cake, pressing into place ever so gently.
  19. Leave the cake in the fridge for about 15-20 minutes for the chocolate to harden, and then gently peel off the parchment.
  20. Sift the cake with a little cocoa powder. Garnish with sliced strawberries and fresh mint leaves.
  21. Refrigerate until ready to serve.

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Also find me on The Rabid Baker, The Times of India

“I have more healthy cravings than my normal eating habits, like I crave fruit and cold things like smoothies.”
Kourtney Kardashian

SmooothiesSmoothies … you gotta love them. As the years pass by, the head wins over the heart. You know that it’s easier to gulp down a smoothie than chew through a buncha green leaves! And you also know that however good or bad it tastes, a well balanced, seasonal smoothie is going to do you a load of good. Headed for SmoothiesIt’s pointless waiting for the new year to come and make resolutions, so I just got the ball rolling and made them before! Post the Jaipur trip, what with all the over the top indulgence and pampering, I had but one thing on my mind, get FIT!OatsI have begun taking tiny steps. I’m eating healthier, I’m not eating out a lot, fewer food reviews, some form of exercise … and of course smoothies. I’ve also been invited to join the Fit Foodie panel on Saffola, which just gives me more reason to work towards my goal! I’ve put together a small graphic to make things easier. Play around with these three groups {not an exhaustive list} , add some yogurt, milk, buttermilk, almond milk, fruit juice or maybe water as required. I also throw in  spoon or two of oats at times.Food groups for smoothiesDo you smoothie? Here’s a bunch of recipes to set you off if you want to join in. You can find some here too. I basically go through the fridge to find what I can use and pair. Smoothies I made three versions yesterday, and surprisingly enough the persimmon one was the best. The spinach, cuke and tender coconut water was nice too. The banana smoothie we have everyday, so that was quite normal, but normal good. Such fun. The processor is such a magic machine!

Persimmon smoothieThe processor is a blessing in disguise for soups too, though the immersion blender works really well in most cases. A while ago however someone asked me what the difference was between a food processor and blender. I have both in the kitchen, and it set me thinking. Thought I’d try and answer the query here just in case you had similar questions. Hope it helps…

Food processors and blenders, what are the differences between them?

If you only have a small kitchen then you may be wondering if you really need both a blender and a food processor. The fact is that although both gadgets have blades, and a reputation for dicing and slicing, they actually have quite different uses.
If you are going to be able to do all of the jobs you need to in a kitchen the chances are you are going to want to use a blender and a food processor at some point; especially if you regularly make smoothies or soups.
When does a blender come into its own?
The shape and blades of a blender are designed to cater for soft fruit and liquids. The name really says it all; these gadgets are excellent for blending ingredients into such delights as tasty smoothies. Depending on what fittings your blender has it may be able to cope with slicing ice for use in the smoothies; this can make them into an extra special treat on a hot summer day.
These tasty additions to any menu are a great way of getting fruit into a child’s diet. You can use the pulp produced when you are juicing to create imaginative and colorful smoothies that most children will love. The shape of a blender is slender and designed to accommodate soft and liquid products, and not usually more solid produce.
What about a food processor?
If you are using liquids then it’s a good idea to stick to using your blender, but for anything more solid you should switch to a food processor. Food processors have blades that are designed for chopping and slicing.
They also have a bowl that is larger and can accommodate more solid produce. If you have vegetables that you want to reduce in to small pieces to use in a soup then a food processor is the perfect gadget to use. It can cope with all sorts of vegetables and nuts, and in no time you will have all of the ingredients you need to make as much delicious soup as you want.
Which is the best to have, a blender or a food processor?
The answer to this question is really going to depend on what you need to do most. Is it more important to you to be able to blend together liquids, making drinks and smoothies; or is it more important to you to be able to slice vegetables for soups or stews?
It may be that you need to do both. There are blenders that have blades which provide a certain amount of chopping capacity, and food processors can deal with a very small amount of liquid, but generally if you want to be able to blend and chop you are going to have to make room in your kitchen for both a blender and a food processor.

Headed for smoothiesSo I guess it’s time to SMOOTHIE! Come join me. Grab a bunch of fresh seasonal produce, pair it with a medium you like, throw in some nuts, seeds, herbs and get going. Once you’re done, what’s next? Soup maybe?

[print_this]Recipe: Fruit & Vegetable Smoothies
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Summary: Time for SMOOTHIES! Come join me. Grab a bunch of fresh seasonal produce, pair it with a medium you like, throw in some nuts, seeds, herbs and get going. 3 recipes to get you going …

Persimmon Orange Strawberry Smoothie
Flesh of 2 fully ripe persimmons
5 strawberries {approx 50g}
Juice of 1 orange
1/2 cup water
Pinch rock salt
Place in jar of Thermomix, processor or blender. Blend until smooth. Add extra juice or water if desired.

Cucumber Spinach tender Coconut Water Smoothie
1 small English cucumber, with skin {approx 100g}
Small bunch fresh spinach leaves{approx 35g}
200ml tender coconut water
Pinch rock salt
Place in jar of Thermomix, processor or blender. Blend until smooth

Banana Chocolate Oats Smoothie
2 bananas {chopped, frozen in summer, normal in winter}
300ml low fat milk, soy milk, almond milk
1 tsp brown sugar{optional}
1 tbsp oats {or almonds}
2 heaped tbsp cocoa powder
Place in jar of Thermomix, processor or blender. Blend until smooth.


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Also find me on The Rabid Baker, The Times of India

“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C

Lime & Strawberry Cream CakeLime & Strawberry Cream Cake … a very simple cake made in the Philips AirFryer a few days ago. 15 minutes was all I could manage that day. There have been no desserts of late and the kids were beginning to make strange unhappy sounds. There’s been barely any ‘free time’ what with final exams on for both teens which are well underway. The cake came out surprisingly nice. Lime & Strawberry Cream CakeDidn’t take pictures of it once made as it was slightly domed and I didn’t have time to pretty it up. One bite down and I thought it was really nice. Lime and strawberries pair well. The second round of the strawberry season has finally begun here in North India. Can’t have too much of this delicious fruit.

Lime & Strawberry Cream Cake The sponge was soft but not moist as always because I whisked in the flour instead of folding it in G E N T L Y. So I didn’t get a ‘light as air’ sponge. Still it was quite soft. Interesting!

Lime & Strawberry Cream Cake The easiest way to get cake moist is to give it a good soaking with a simple sugar syrup. Love doing that when I make my pineapple cream cake. If you are doing a black forest cake, you can always reduce the syrup the cherries are canned in, and add a dash of Kirsch or lime juice to it to moisten the sponge.

Lime & Strawberry Cream Cake I thought the Lime & Strawberry Cream Cake was nice enough to share, a quick easy cake, make ahead, light and delicious. A slice was hidden away for a picture opportunity while the rest of the cake was devoured by the happy family. Lime & Strawberry Cream Cake Then late that evening the bell rang. It was the courier with the Samsung Netbook that I had won at the Del Monte recipe contest hosted at Indiblogger.  My entry was the Tropical Cream Pie. Much excitement followed and we found a candy pink gizmo. Even though I’m not a pink person, the netbook is really pretty and very handy! I ♥ it!!

Seems to be an early Christmas over and over again. I am feeling quite pampered … maybe too pampered! First the Philips AirFryer, then Finla spoilt me silly, next Mr PAB got me a Samsung S3. My sister sent me more stuff as her better half was visiting … and just when I thought I had everything and more I could ever ask for, PINK came into my life!

Lime & Strawberry Cream Cake December’s here already. A clutch of days to fly through, a year that’s been packed to the gills. So much happening in this foodie world. Oh, I forgot to tell you that I was pleasantly surprised with some fabulous tea from a beautiful tea company in China. Yes China! And yes tea! Teavirve Blurberry TeaIt’s funny because I am a 100% coffee addict and never drink tea. My first foray into tea was at the Aussie MasterChefs breakfast meet where Sangeeta talked me into sipping some lavender tea. It was wonderful. Then she got me some beautiful green tea from Darjeeling from a recent visit. Teavirve TeaThis herbal and green tea from Teavirve was a nice coincidence. In the bag were samples for green tea, and for Blueberry Fruit Tea and Apple Awakening Fruit Tea. The green tea was similar to others that I have recently sampled, but it was the Blueberry Fruit Tea that was amazing, and stole my heart. Beautiful aromas and subtle flavours of blueberry, black currant, roselle and grapes. The teen is in love with this tea!

Lime & Strawberry Cream Cake The Apple Awakening Fruit Tea is really refreshing too … teasing the palette with an intriguing combination of apple and lemon.  With such an extensive selection which can be shipped across the world, Teavirve is a great gifting option. Green, white, black, Oolong, Pu-erh, herbal, fruit, ice, organic, flavoured … the variety is endless.Teavirve Blurberry TeaTo make the range complete, Teavirve offer a stunning range of teaware too. {They offers worldwide free shipping for orders over $30 … you should check out there collection.}

[print_this]Recipe: Lime & Strawberry Cream Cake your picture

Summary: An almost fatless sponge cake layered with a whipped raspberry cream with strawberries within … light, moist, flavourful and gone quick!

Prep Time: 15 minutes Total Time: 1 hour Ingredients:

  • Sponge Cake
  • 3 eggs
  • 75g raw sugar {or powdered sugar}
  • 75g plain flour
  • 1tsp baking powder
  • pinch salt
  • 2tsp extra virign olive oil
  • 1tbsp 2% milk
  • 1tsp pure vanilla extract
  • 1/4 tsp lemon extract
  • zest of 1 lime
  • Simple sugar syrup
  • 3 tbsp sugar
  • 2 tbsp water
  • Juive 1 1 lime
  • Raspberry Cream
  • 300g low fat cream, chilled
  • 3-4 tbsp raw sugar {increase if required}
  • 80g Del Monte rapberry fruit filling {chilled, from feezer}
  • 250g strawberries, chopped, some saved for topping


  1. Sponge
  2. Preheat oven if using to 180C. If using the AirFryer, you can preheat it to 160C just before you begin folding the flour mix in as it requires only 5 minutes to preheat. 
  3. Line the base and sides of a 7″ round cake tin with baking parchment. {Please check first if the tin fits into the AirFryer}
  4. Sift the flour, baking powder and salt. Reserve.
  5. Beat the eggs with raw/powdered sugar, pure vanilla extract and lemon extract in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}
  6. Preheat the AirFryer to 160C at this time …
  7. Gently add the flour mix and fold through, followed by the olive oil and milk.
  8. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven, OR 15 minutes in the AirFryer until light golden brown
  9. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
  10. Raspberry Cream
  11. Whip cream with sugar until medium peaks form. Add the fruit filling and whip again until smooth and firm. Taste & adjust sugar if required. The cream will be thick enough to spread.
  12. Assemble
  13. Slice cake into 2 horizontal layers. If the top is slightly domed, you might like to level it. {Reserve the trimmings and run in processor to make cake crumbs. I left mine domed}
  14. Moisten both the layers with the simple sugar syrup.
  15. Sandwich with about 1/3rd of the whipped cream. Scatter the chopped strawberries uniformly and top with second layer.
  16. Frost the sides and top with the remaining cream. Top with quartered strawberries. Allow it to sit for about 30 minutes for the flavours to mature {chill in the fridge if the weather is warm, else leave on counter}


Don’t miss a post Also find me on The Rabid Baker, The Times of India

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