Have you read the 2014 Hater’s Guide to The Williams-Sonoma Catalog? If you have not please do so now. I will wait; the chocolate cakelets will still be here when you get back. Promise.
Now that you have experienced that hilarity, do you understand why I called them cakelets? I wanted to share that article because it made me laugh out loud for at least a few days and what goes better with dark chocolate than laughter? Am I right? 😀
Did everyone has a wonderful New Year’s? I sure did (was asleep by 12:20 and woke up early for a fitness class… I’m boring but in the best shape of my life, so I can’t complain) How is it already 2015… that means it was the 90s 16 years ago… that seems entirely incorrect. The 90s still feel like yesterday and they were such a lovely decade, minus some of the grunge fashion. I hope that doesn’t come back more than it is already trying to. Except maybe overalls with the crop tops. I would MAYBE get into crop tops if I could wear them with overalls. Okay, ignore this entire paragraph.
Anyways, did you make any resolutions for 2015? I did, and I feel it is important to share them in order to keep me accountable, so you guys are now responsible for keeping me accountable! Feel free to comment on posts on here, on Facebook, on Instagram, or Twitter to make sure I am following through. Can I count on you for that? Thanks 🙂
1. Be kind. This relates to many aspects of life for me. Have you ever met one of those people who just radiate kindness and you never ever feel judged by them? They tend to have many friends and everyone can’t help themselves but want to be around them. This is because they are genuinely kind. I strive to be as kind as I can as often as I can.
2. Blog more. I have become incredibly busy the last few months with being back in school, getting into a new gym (that I will hopefully be teaching at when it opens in February!), trying to spend more time with those I love, and working (and traveling for work) full time. This has made blogging harder… plus it’s winter in Minnesota which means we have ZERO sunshine. I can’t bring myself to put up crappy photos, guys. BUT I am resolved to remedy this!
3. Be present. If you can’t tell, I spread myself a little thin. I can’t stop thinking about the next thing while I am doing the current thing. I need to be present wherever I am in each moment.
4. Sleep more. If you haven’t already heard from pretty much everyone in the health/wellness/ancestral movement we are not getting enough sleep. It is bad, so I am going to try and go to bed earlier and stop using my electronics right before bedtime!
So, that’s what I’m going to do 🙂 Help me out friends and feel free to share yours below!
And now, chocolate! Just FYI to make these Cakelet sized you will need 6 oven-safe ramekins! This recipe is based off my favorite Flourless Chocolate Cake from Edible Harmony, check her out! Due to recipe testing and making sure the flavors are right I may have eaten like 1/8 of the batter before I actually baked them… It’s like glossy, magical, chocolate love. Don’t you worry about the raw eggs, taste the batter. Because, you’re worth it.
Flourless Chocolate Cakelets with Raspberry Sauce
- 6 ounces unsweetened 100% Dark chocolate, broken into pieces
- 4 Eggs (pastured if possible and room temperature)
- 1/2 c Coconut oil
- 1/2 c raw Honey
- 1/2 tsp Cinnamon
- 1/4 tsp Sea salt
- zest of 1 Orange
- dash Cayenne pepper (optional but awesome)
- 12 oz bag of frozen Raspberries
- juice of 1 Orange
- 1 tsp Vanilla
- 2 Tbsp Maple Syrup (optional)
- Preheat your oven to 350 and leave your eggs on the counter to come to room temperature
- In a large glass bowl add the chocolate, coconut oil, and raw honey
- Allow them to melt together in the preheating oven or the microwave, the stir to combine
- Add the cinnamon, sea salt, and orange zest
- Beat your eggs in a small bowl then slowly add to the melted ingredients (while whisking) as to not cook the eggs
- *The mixture may appear “broken” for the first minute while you are whisking but it will become smooth and glossy after another minute or two!*
- Line your ramekins with parchment (I use the muffin liners and push them down to cover the bottom completely)
- Split the batter evenly between all 6 ramekins (about a heaping 1/3 cup)
- Bake for 18-20 minutes or until cracks appear on the tops
- Allow to cool while you make the Raspberry sauce
- Add the raspberries, orange juice, and maple syrup to a saucepan and bring to a boil over medium heat then reduce to low and simmer to reduce the sauce for 15-20 minutes stirring occasionally.
- Strain the sauce to remove the seeds (you can let it cool and use cheesecloth)
- Pour the sauce over cakelets and enjoy!
- There won’t be leftovers.