Tag Archives: chocolate

Peanut Butter Pound Cake with Chocolate Ganache


I made this cake for my roommate’s bakery last summer and it was TO DIE FOR! There is no better indulgence in my mind than a chocolate-y peanut butter treat–whether’s it’s a Reese’s peanut butter cup, chocolate and peanut butter ice cream, or this heavenly pound cake. Of course none of these things are on my Primal diet so when my friend Boomer requested a peanut butter chocolate birthday goody, I jumped at the chance of making this cake again. (I also made Blueberry Lemon bars for the other of this Birthday extravaganza, Stacy). He was having a pool party so for the sake of convenience I made mini bundt cakes, but I have to say I STRONGLY urge you to make this cake in a 10″ tube pan as the batter is just not meant for small spaces. They were adorable and quite tasty, but definitely did not live up to the first result of this recipe. Pound cake is just meant to be consumed in the form of a beautifully tall slice of cake lightly smothered in a thin layer of frosting. Trust me!


Peanut Butter Pound Cake with Chocolate Ganache Frosting (Adapted from the Penzey’s Catalog) (Difficulty-Medium; Serves 12-14)

For the Cake:

  • 1 c. butter softened
  • 1 1/2 c. creamy peanut butter
  • 2 c. sugar
  • 5 cage-free organic eggs
  • 2 tsp. vanilla
  • 3 c. cake flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk

For the Ganache:

  • 12 oz. premium semi sweet chocolate chips
  • 3/4 c. heavy cream

Make the Cake: Do not preheat oven.  The Penzey’s test kitchen suggests placing the cake in a cold oven.  Lightly grease and flour a 10 inch tube pan and set aside.  In a large bowl, cream together the butter and peanut butter.  Add the sugar and beat until light in color.  Add the eggs, one at a time, mixing well after each addition.  The mixture should be light and fluffy.  Add the vanilla.

In a smaller bowl, sift together the flour, baking powder and salt.  Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.  Mix the batter until smooth and creamy.  Pour into cake pan.  Place in the cold oven.  Set the oven temperature to 325°F and bake until a tester inserted into the cake comes out clean; about 1 hour and 25 minutes.  Please note that all ovens are different, so check the cake’s progress after 1 hour 10 minutes.  Let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely before icing.



Make the Ganache: Place the chocolate chips in a small mixing bowl.  Heat the cream in a heavy bottomed saucepan until boiling.  Pour over the chocolate and stir until creamy and smooth.  Let cool for 2-3 minutes.  Brush any loose crumbs from the cake.  Place the cooling rack on a clean baking sheet to catch the drips.  Pour the icing evenly over the cake, allowing it to cascade and cover the cake.  Move the cake rack to another clean baking sheet.  Scrape the drips from the first baking sheet, reheat and pour over the cake.




Chocolate & Olive Oil Fig Cakes


I have been holding onto this recipe since last summer and I am so glad I finally got around to making it! The fig season is so short that by the time I went to make it last year, I couldn’t find fresh figs anywhere. So do yourself a favor and try this while you still can. Fresh figs are like a completely different food than their dried counterpart that we usually find in salads. Don’t get me wrong I love dried figs too, but fresh figs are a summer delicacy to savour! Their sweet juicy flesh pairs perfectly with the rich chocolate and olive oil in the cake. And the sea salt and fresh ground pepper in the chocolate topping perfectly finish off this decadent treat. I know what you’re thinking…ground black pepper on chocolate cake?!? Believe me! It heightens the lemon zest and pairs with the sea salt to balance the chocolate, olive oil, and figs. Chocolate Perfection! A great Italian dessert to follow up my Salmon Florentine.

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Chocolate & Olive Oil Fig Cakes (Adapted from Food Network Magazine) (Difficulty-Intermediate; Makes 6-7 mini cakes)

For the cakes:

  • 1/3 c. extra-virgin olive oil, plus more for the pan
  • 1 c. almond meal, plus more for dusting
  • 1/4 c. unsweetened cocoa powder
  • 1/4 tsp. sea salt
  • 1/3 tsp. baking soda
  • 1/3 c. raw honey
  • 1 large cage-free organic egg plus 1 yolk
  • 1 tsp. vanilla extract
  • 1/2 tsp. finely grated lemon zest
  • 3-6 fresh figs, halved

For the glaze:

  • 4 oz. bittersweet chocolate, chopped
  • 2 tsp. honey
  • 2 tsp. extra-virgin olive oil
  • Large pinch of kosher salt
  • 1/2 tsp. coarsely ground black pepper, plus more for topping

Make the cakes: Preheat the oven to 350°F. Make the cakes: Brush a 6-cup muffin pan (I used a mini bundt pan) with olive oil and dust with almond meal. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the almond meal, salt and baking soda in another bowl.


Combine the honey, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and slightly thick, about 2 minutes. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the almond meal mixture and beat until just incorporated.

Divide the batter evenly among the prepared muffin cups. Bake 8 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.




Make the glaze: Place a small saucepan of water on the stove to boil, then turn off the heat. Put the chocolate, honey, olive oil, salt and pepper in a metal bowl and place over boiling water, stirring, until smooth.

Top the cakes with the glaze and more fresh ground pepper. You can add additional fig slices to the top of the glaze if desired.


Nutella Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies


These are the last thing but Primal, but I made them a few months ago for a friend’s birthday so I thought I’d share the recipe. The combination of the chocolate, nutella and sea salt is perfect! A caramel filling in place of the nutella would also be yummy. Bake with caution–I would definitely save this one to bring for a gathering or give away to friends.


Nutella Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies (adapted from Ambitious Kitchen)

(Difficulty-Intermediate; Makes 2 dozen cookies)

  • 1 1/4 cup all-purpose flour
  • 1 cup toasted hazelnuts, ground into a flour
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. of salt
  • 2 sticks unsalted butter
  • 1 1/4 c. packed brown sugar
  • 1/4 c. granulated sugar
  • 1 large organic egg plus 1 egg yolk
  • 1 1/2 tsp. vanilla extract
  • 1 Tbsp. plain greek yogurt
  • 1 c. semi-sweet chocolate chips
  • 1/2 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling

Toast 1 cup of hazelnuts and use a small food processor to grind them into a flour when cool. Whisk together the ground hazelnuts, flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

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With an electric or stand mixer, combine the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in the chocolate chips. Chill your dough for 1-2 hours in the refrigerator.

Preheat the oven to 350° F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out. Add more dough if necessary. Place dough on cookie sheet, 2 inches apart and flatten with your hand VERY gently.


Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.


Pumpkin Chocolate Chip Bundt Cake


This past weekend was a whirlwind of delicious and sinful Thanksgiving goodies (which are not in anyway Primal) that I will be sharing over the next few days! As life should always go in my opinion, let’s start with dessert! The first is a  pumpkin chocolate chip bundt cake that is delicious both after the Thanksgiving feast, and the next morning for breakfast. 🙂 This cake turned out perfectly moist and full of flavor-a great modern update to the standard pumpkin pie. 

Pumpkin Chocolate Chip Bundt Cake  (Difficulty: Easy; Servings: 12-14)

1 can (or 2 cups) organic pure pumpkin

1 cup canola oil

1/2 cup greek yogurt or sour cream

t tsp. vanilla extract

1 3/4 cups organic granulated sugar

4 organic eggs, room temperature

2 1/2 cups all purpose flour

1/2 cup wheat bran

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. kosher salt

1 tsp. pumpkin pie spice

1 tsp. ground cinnamon

1 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees and butter and flour or spray a 10″ bundt cake pan. With a stand mixer or handheld mixer, combine pumpkin puree, oil, sugar, yogurt and vanilla. When well combined, add eggs one at a time and beat on low until incorporated. Be careful not to beat the batter too much after adding the eggs. In a separate bowl combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, and gently whisk to combine. Slowly add the dry ingredients to the wet. Fold the chocolate chips in with a spatula. Pour batter into the prepared pan and bake 40-50 minutes, or until an inserted toothpick comes out clean. Let cake cool 10 minutes, then turn out onto a cooling rack for another 30 minutes or so.

Chocolate Ganache

2/3 cup semi-sweet chocolate chips

3/4 cup heavy cream

1 tsp. vanilla extract

Add chocolate chips to the top portion of a double boiler. Meanwhile, add heavy cream to a small sauce pan and heat on medium-high until bubbling, but do not let cream boil. When cream is hot add to the chocolate and stir until chocolate is fully melted and incorporated. Add vanilla and pour ganache over cooled cake. Let set before serving.