Tag Archives: spicy

Chili Chocolate Torte

For the Amber Approved Magazine winter edition, I decided that a sweet and spicy dessert was in order and my chili chocolate torte came to be. The spice and cocoa will get those endorphins going in no time! As an added bonus it is dairy AND refined sugar free.

Ingredients: 

3 ounces of dark chocolate (I prefer to use enjoy life foods as they are certified gluten and dairy free)

½ cup of cacao powder (not to be confused with cocoa powder)

½ cup of coconut sugar

1/2 cup of coconut oil

1-teaspoon sea salt

¾ teaspoon of cayenne pepper

3 eggs

Method:

  1. Prepare a round 8 inch cake pan by greasing with a little coconut oil and lightly dusting with some cacao powder, preheat your oven to 300 degrees
  2. Over double boiler melt your dark chocolate and coconut oil together over medium heat.
  3. Once coconut oil and chocolate are melted, remove from heat and let cool for 1 minute, then add in your eggs, cacao powder, cayenne pepper, salt, coconut sugar, and whisk until the mixture is nice and smooth.
  4. Pour into your prepared cake pan and allow to bake on the middle wrack for about 25-30 minutes
  5. Allow to cool in pan for 10 minutes and the flip out onto a wire wrack to finish cooling (this can be served warm if desired). Top with a light dusting cacao powder and serve.


    photograph courtesy of Alexandra Borovsky 

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Fiery Chili Chicken Legs

Ingredients

8 skinless whole chicken legs
1 tsp ground cumin
1 tsp salt
4 tsp canola oil
2 red bell peppers sliced or chunked
2 onions sliced
4 garlic cloves minced
1 1/2 c low sodium gluten-free chicken broth
1/4 c chili-garlic sauce
2 Tbsp Gluten-Free hoisin sauce
4 Tbsp chopped cilantro (optional)
4 Tbsp dry roasted unsalted cashews chopped

Make it

1. Heat 1 tsp oil in large Dutch oven over med-high
heat. Add 4 chicken legs cook until browned about 8 min. Transfer to platter and repeat with
1 tsp oil and remaining legs.

2. Heat remaining 2 tsp oil in the same pot and add peppers, onions and garlic. Cook 8-10
Min, until veggies are softened.

3. Add broth, chili-garlic and hoisin sauce, stir, and then add chicken and any juices to pot.
4. Bring to boil, reduce heat, cover and simmer for 35 minutes or until chicken is done.

Store half in container up to 4 days. Sprinkle cashews on chicken before serving.

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