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Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!

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Fourless Very Chocolate Cake

I know. I know. You are going to say: “Chocolate cake?! Good grief! Not again!”

Sorry mates. Cant help it! I religiously believe in chocolate cakes. One of the best human inventions, they are good for your mind, and MY cakes are also great for your body! 🙂

Please welcome the 4th chocolate cake in my bespoke chocollection 🙂 :

Flourless and Flawless Very Chocolate Cake.


For dough

  • 6 eggs
  • 150 g of caster sugar or fructose (if you, like me, want a low GI cake)
  • 50g cocoa powder

For cream

  • 200 g double cream
  • 250 g dark chocolate 70%
  • *Cointreau liqueur

For syrup

  • caster sugar or fruit sugar
  • *Cointreau liqueur
  • water

*If you dont have a liqueur, you cant still make it but the cake just wont have this “orange&alco kick”.

Now put on your sexy kitchen outfit and start!

Preheat the oven 180 degrees.

1) Separate egg yolks from whites

2) Beat egg yolks with half of your sugar (or fruit sugar) till white and thick

3) Beat egg whites with another half of sugar (or fruit sugar) t0 soft peaks

4) Add cocoa powder and a table spoon of whites to the yolks, mix carefully. Then add the rest of the whites  – fold them in carefully with a wooden or silicon spatula.

5) Divide your mix into 2, place in two 25 cm baking tins and put in the oven preheated at 180 degrees.

6) Bake for 25 min.

While the cake is in the oven, prepare the cream. We are going to make a ganache.

1) Break the chocolate into small pieces and place into a medium bowl.

2) Heat the cream in a small sauce pan over medium heat. Almost bring to a boil and switch off the moment it is about to start boiling.

3) Pour the cream over the chopped chocolate, and mix gently until smooth.

4) Stir in the 3-4 tb spoons of liqueur.Done here.


Mix  sugar, a touch of liqueur and warm water (so that sugar could dissolve).

Get your cake out of the oven (if you havent done it yet. It must stay there only for 25 min, remember) and cool down. Soak both parts both your syrup and cover each with still warm ganache.

Done. You can serve the cake straight away. It will be very “chololaty” and creamy! But my advice it to put it in the fridge for about 4 hours (better overnight). It will have this thick crunchy and cool top – like you usually see in the chocolate bar TV commercials!

It is not a commercial. It was YOU who’s made THIS! 🙂 Enjoy!

P.S. Another great thing about this cake. The description looks quite long but it will take you only about 40 min to make this cake from scratch – great INIT?!

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Choco Chestnut Pudding


Continuing extra light theme.

Once you are done with your extra light soup 😉 you are ready for a dessert. Well, if you are of course. Probably it would be weird  to have a dessert straight after soup.  Better instead! haha 🙂

Any way! A terrific chocolatiest, lightest and healthiest dessert is in town! Please welcome Choco Chestnut Pudding.


  • 50 gr dark chocolate (70+% cacao)
  • 100 gr cooked chestnuts (I use this ones) Attanzione: dont buy a chestnut mix. It is salty – for savoury dishes!
  • 1 tb. sp. cocoa powder
  • 5 whole pitted dates (or, if you want a Low GI version, use figs, prunes or blueberries!)
  • 2 tablespoons unsweetened coconut flakes (can be also called desiccated coconut)
  1. Break the chocolate into pieces and melt slowly in a double boiler and set aside.
  2. Puree the rest of the ingredients.
  3. Add the melted chocolate and pulse until all the ingredients are combined.
  4. Add about 1/2 cups of water and check the consistency. It should be soupy. Don’t worry – it will firm up as it cools! You can prepare a few portions and keep in the fridge for “the case of emergency” 😉

Play with the ingredients proportions – add more choco or berries/fruits if you like. I love it this way!


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Uoops! I think I’ve just made a PER_FECT Chocolate Ice Cream!! WooHooo! SO Happy! 🙂  It is really amazing, I cant believe it turned out so good.
  • 125g Dark Chocolate, roughly chopped
  • 1 Vanilla Pod or 1 tea spoon of vanilla extract (best quality – natural!)
  • 300ml Milk
  • 3 Egg Yolks
  • 85g Caster Sugar ( I use fruit sugar)
  • 300ml Double Cream
  • 1 spoon of corn flour
  • White or Dark Chocolate Chips (as you wish)

  1. Prepare a double boiler (like on the pic). We use it instead of a usual sauce pan because it allows to keep a temperature low – just what we need. Otherwise it is very easy to bring to boil or even burn the chocolate/milk or whatever we are working with. 
    Add milk. Split the vanilla pod, scrape out the seeds and add to the milk (or your vanilla extract).  Add the chocolate and stir gently until the chocolate has melted. Bring almost to the boil, then remove from the heat, cover, and set aside for 20 minutes. 
  2. Beat the egg yolks and sugar in a large bowl. Stir in the milk&chocolate mix. Mix well and return the mix into the double boiler. Add a big spoon of corn flour. Cook the mixture over a low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon. It is important that the mixture does not boil, or it will curdle. Pour the thickened mixture into a bowl and allow it to cool completely.
  3. When the mixture is cool, whisk in the double cream. Pour the mixture into a freezerproof container and freeze for at least 3–4 hours, then stir. Freeze for a further 2 hours and repeat stirring. Stir in the white or dark chocolate chips and freeze until ready to use. Alternatively, use an ice cream machine, and follow the manufacturer’s instructions. Thats what I did! It came out perfect!
  4. Remove the ice cream from the freezer 10–15 minutes before serving. Welcome to heaven. x


Flourless Chocolate Idiot Cake

Chok IdAs a radar, constantly searching for the amazing low GI and gluten-free recipes I beeped when I found this new chocolate cake for my collection. It is called “A Chocolate Idiot Cake”. Why? Two reasons:

1) You will love it if you love chocolate like an Idiot
2) Even a complete “baking idiot” can make it

I have my own third reason. I was happy like an idiot when my husband, who is my number 1 critiс as well as a supporter, liked it!! Woot woot! 🙂

This recipe is from David Lebovitz, a chef and a cook books writer. He says he invented it for the restaurant in trouble, where he was invited to work as a consultant. The restaurant wasn’t doing well and needed a menu that “was impossible to screw up”. David thought the Chocolate Idiot Cake was perfect for it.

This cake is extremely rich and “chocolaty”. Important: Use the best Chocolate you can find. Don’t go for some supermarket brands, no way. So, ingredients:

  • 300 g. bittersweet or semisweet chocolate, coarsely chopped ( I use this Green&Black – special for cooking. 72% chocolate)
  • 200 g. butter, salted or unsalted, cut into pieces
  • 5 large eggs, at room temperature
  • 200 g sugar ( I use fruit sugar)

Preheat the oven to 175C.

1. Butter a 9-inch (23 cm) springform (lose base) pan (you’ve bought it already, havent you? 😉  and dust it with cocoa powder.

2. Melt the chocolate and butter in a double boiler, stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate & butter mixture until smooth.

4. Pour the batter into the prepared springform pan. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

and cover the top of the pan with a sheet of foil. Put the springform pan into a larger baking tray  and add enough hot water to the tray to come about halfway up to the outside of the cake tin. Thats how it looked! Weird I know! You cake is gonna be literally “floating” in the hot water!

Bake for 1 hour.
Well, it was 1 hour and 15 min in the original recipe. But even after 1 hour baking I thought the cake was cooked enough and to my taste even too much. I simply like really moist dessert. So try 1 hour and then see how you like it. 

You’ll know the cake is done when it feels just set, like a chocolate pudding. If you gently touch the center, your finger should stay clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely. (at least 2 hours)

Serve thin wedges of this very rich cake at room temperature, with ice cream or whipped cream. Decorate with strawberries…mmmm ..enjoy! 🙂

Cocolate idiot cake 4

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This recipe is from Master Chef. from Caterina.

The first time we made it together with Caterina. Look, guests seem to be happy! 🙂



  • 150 gr dark chocolate of the best quality (70 + %cacao) I use Green&Black one.
  • 125 gr unsalted butter
  • 5 eggs separated
  • 175 gr soft brown sugar (ideal for cooking) 
  • 175 gr ground almonds
  • 100 ml of amaretto + 1 tbs for amaretto cream
  • Double cream 100 ml
  • Rasberries
  • icing sugar

Make sure you have the right baking tin. Check the Cooking tips section please.


1. Preheat the oven to 150 C. Butter the baking tin or line it with the baking paper. (I usually butter the lose base tin).   

2. Melt the chocolate and butter in a large bowl placed over the saucepan of simmering water. Once melted, remove from heat and cool slightly. 

3. Whisk the egg whites until they form peaks. We used a regular food processor for this and it worked just perfectly! 

4. Mix the sugar and almonds in the chocolate mixture, then stir in the egg yolks and the 100 ml of Amaretto.

5. Finally, fold the egg whites into the chocolate mixture. Pour the mixture into the prepared tin and back for about 30 minutes or until firm on the top and the screwer comes out clean.

Remove the cake from the oven and allow to cool.

6. Whip the cream with sugar 1 tbs of Amaretto.

7. To serve dust with the icing sugar. Allow guests to help themselves with the raspberries and whipped cream. Or add some cream and raspberries on each plate before serving.

your guests will never forget you 😉

Buon Appetito!!!

P.S. In the original recipe there is one more ingredient: Passion fruit. If you want to use it, blend its flesh in food processor. Then add icing sugar. When serving the cake, drizzle the passion fruit mix over.