Only Amazing Recipes

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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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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Flourless Amazing Orange and Almond cake

You will never feel heavy and stuffed after eating most of my desserts. Sorry about that. It’s because I am a magician!!! Welll NOT!! It is simply because I choose and combine the ingredients in a particular way… doesnt matter!

Just enjoy!

When I made this cake the first time I couldnt believe “I” could make THIS. It was and still is the most amazing dessert I have ever eaten (mmm just 2 days ago I beat this and made another one I like even more…but this one stays amazing!). I got the recipe from Caterina who is THE master chef of all times!

I will always be thankful  to her for this gift!

I recently tested and approved a slightly new version of this cake and now sharing with you!


  • 2 oranges of best quality and the sweetest you can find (approx. 375 gr.)
  • 6 eggs
  • 250 g caster sugar (I use Fruit sugar)
  • 250 g ground almonds
  • 1 tea spoon of baking powder
  • 1 tea spoon of vanilla extract
  • 3 tb. spoon of Cointreau liqueur
  • flaked almonds and sifted icing sugar to decorate

Make sure you have the right baking tin. I use a deep loose base tin – check the Cooking tips section!

1. Boil the oranges for 2 hours with the lid half on. YES, I said boil. Yes with skin.
2. Preheat the oven to 190 degrees.
3. Let the oranges cool down and cut into pieces.
4. Blend the oranges in the blender.

5. In a bowl beat eggs and sugar until thick.
6. Add the almonds, baking powder, vanilla extract, Cointreau liqueur mixing well, then finally adding the pulped oranges.

The batter is ready. Now grease your loose base cake tin well. Put the mixture there and oven it 🙂

Now attention! What is the size of your baking tin? The baking time will be different depending on it. If it is 22 cm, bake for 1 hour. If it s 25 cm, bake for 45 min only.

Check with the screw and keep a bit longer if necessary. But keep in mind that is has to be moist.

Attenzione. You will have to make this cake a couple of times to find out for how long and and what temperature you have to keep it in your oven!

Toast the almond flakes. I do it in a hot small pan (no oil is involved) very quickly – till lightly tanned. Dont go anywhere – they can burn very quickly 🙂

Once the cake is ready,  let it cool down in the tin. It must cool down properly – for at least 1 hour! (better overnight) Then turn it upside down on a flat dish.
Sprinkle the cake with almond flakes and dust with icing sugar before serving. Mind that icing sugar can melt quite fast so you might want to to decorate the cake just before serving.

You, your guests will be amazed how good this cake is. Even better next day!

Buon Appetito!




Lemon&Rosemary cake_newI am really nervous now. What if you dont like it and say it is something absolutely weird and shouldn’t exist? Well it is even better for me because I will be able to eat the WHOLE  cake by myself ! 😛

The story goes like this. Once I stopped at one delicatessen place in Balham for a cup of coffee and a cake.  I asked for a “flour free” cake and was lucky – they had a few, that almost never happens! I picked one without too much thinking. When I tried it, I think I became dumb for a few seconds stunned by the taste. There was an explosion of flavours in my mouth – lemon, rosemary and sugar – all blended together in an amazing choir!  The texture was also something special.  It was light, transparent and granular. The cake melted in my mouth, but did not fall apart (if you know what I mean). I felt like I discovered something new, a new amazing “lemony” side of life! 🙂

Shocked and feeling a bit dizzy I went to the counter and asked what kind of cake it was. “What is it made of???” I was told it was made of lemon, rosemary, loads of olive oil..but they didn’t give me the recipe – “SECRET“!! It was about a year ago. I never forgot that cake and tried to find the recepie to make this miracle by myself. I thought I would have to devote my life to it (proper life goal! 🙂 ).

Mission accomplished! 😉

Now! Put on your sexy kitchen outfit and start!

This recipe is for the 25 cm baking tin.

For the cake 
200g ground almonds
200g white sugar (I use fruit sugar. It is much healthier because it has a Low Glycemic index, meaning no insulin spikes!)
200ml olive oil
4 eggs
Grated zest of 1 large lemon
4 sprigs of rosemary, finely chopped

For the syrup 
Juice of 2 large lemons
3 tb. spoons of water
3 tb. spoons sugar
4 sprigs of rosemary
If you need more syrup just  double the amount of lemon juice and sugar.


For the cake: 

Preheat the oven to 170C/350F/Gas Mark 4.

  • Chop the rosemary.
  • In a large bowl, combine all the cake ingredients together until the mixture is nice and smooth.
  • Pour the dough into a baking tin. Make sure you use the right tin. I use a low but wide loose base tin for this cake – check the Cooking tips section! I use the one for tarts – with “wavy” sides.

See “How to…” pictures below.

Bake in the oven for 45 minutes until golden.

For the syrup:

Chop the rosemary (same amount and the same way as for the cake). Simmer all the ingredients over a low heat in a small sauce pan, until thickened (almost like caramel).  Add more sugar if needed.

Let the cake cool down (1 hour at least!). It will continue to set as it cools. Turn the cake upside down on a flat dish. Prick it all over with a skewer and pour syrup over it. The more the better ;-). Decorated with the icing sugar and sprig of rosemary.

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P.S  A slight variation (but also nice!): Use 150 ml of olive oil instead of 200 and add a spoon of baking powder. The texture of the cake will be a bit different but it will be absolutely top top class as well as this one!!