This spring we were super excited to not only have a photo session but also a family video made! It was a stressful morning for me. I forgot to bring the shirt I wanted to wear and the weather was kinda crappy. But amid the stress there is always love and beauty. Elizabeth and Amy did such a fabulous of making me forget the little things that went wrong, and helping me remember that my family is my greatest treasure!
Thank God for squash!
And for broccoli
And for tomatoes!
And for blessing my husband with a green thumb! We are so enjoying this season!!
Yes, it is just as rich as it sounds!
This flour-less chocolate cake is so easy and it’s definitely a crowd pleaser!
The Cake:
1 cup dark chocolate chips
1/2 cup grass fed butter
3/4 cup coconut palm sugar
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
Melt chocolate and butter in a double boiler, stirring until smooth and fully melted. Remove from heat.
In a separate bowl mix the sugar, eggs, salt and vanilla. Slowly stir in the chocolate/butter mixture. Continue stirring constantly until fully blended.
Pour batter into an 8 inch parchment lined round pan or torte dish.
Bake at 300 for 30-35 minutes. Allow to cool for at least 10 minutes.
Pop cake out of pan onto a plate.
The Ganache
1/2 cup coconut butter
1 cup dark chocolate chips
1/2 teaspoon vanilla extract
Melt chocolate and coconut butter in a double boiler, stirring until smooth and fully melted. Blend in vanilla.
Pour mixture over cake and spread it out.
Place in freezer until chocolate sets.
I like the way the ganache fills the sides of my torte pan so I use parchment paper to bake the cake,
then flip it out onto a plate, remove the paper and put the cake back into the dish.
( That was a really awkward and confusing sentence to write.)
ENJOY!!