Bakesale Recipes

Thanks to everyone who participated in the Bakesale for Japan yesterday at the Cakespy shop. I wanted to share the recipes for the gluten-free peanut butter chocolate chip cookies and the chocolate torte I brought. In my baking frenzy, I forgot to take pictures of the cookies, but I'll add them the next time I make them. 
Alert: Both of these recipes are RICH. I thoroughly endorse intense desserts, but I just want to warn you that a bellyache could be lurking around the corner of any hypothetical second servings. 

Chocolate Torte

Adapted from Orangette | Serves 12
7 ounces (200 grams) semisweet chocolate (I like Callebaut brand)
7 ounces (200 grams) butter, cut into ½-inch cubes (the high-fat European kind, like Plugra, is especially lovely here, but I usually just use regular Costco butter)
1 1/3 cup (250 grams) granulated sugar
5 large eggs

Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round pan. Line the base of the pan with parchment, and butter the parchment too. (Or use the baking spray with flour instead of butter.) Chop the chocolate and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a two or three minutes. Then add the eggs one by one, stirring well after each addition.

Pour the batter into the cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. The middle of the cake should just barely jiggle, if at all. Let the cake cool in its pan on a rack for about an hour. Put a large plate on top of the cake in its pan, then turn it all upside down to empty the cake from the pan. Put another plate or a serving platter on the bottom of the cake, then invert it all again so that the cake is right side up on your serving plate. We love this cake with sweetened whipped cream and berries, or just a dusting of powdered sugar. As an added bonus, it freezes beautifully.
Per 75-g slice: 320 calories, 20g fat, 4g protein

Peanut Butter Chocolate Chip Cookies
Adapted from a Paula Deen recipe | Yields 2 dozen
1 c. creamy peanut butter
1 c. packed dark brown sugar
1/3 c. white sugar
1 egg
1 tsp orange zest
2 tbsp vanilla (yes, tablespoons!)
1/2 c. chocolate chips (I used Ghirardelli semisweet)
pinch sea salt

Preheat oven to 350. Mix ingredients together. (Because there's no flour or butter, you can just mix them all at the same time.) Form into walnut-sized balls and place onto an ungreased cookie sheet. Sprinkle with additional sea salt or kosher salt, depending on your preference. Bake for 10-12 minutes, until they just begin to brown on the edges. Remove them from the oven and cool them on a wire rack. (Really. I hardly ever wait for cookies to cool, and normally wouldn't dream of suggesting that you do, but because these are mostly just baked peanut butter, you need to let them set up a bit before you try to eat them. Trust me.)
Per 26-g cookie: 121 calories, 6.6g fat, 3.2g protein


  1. We bought your peanut butter chocolate cookies and they were awesome! I can't wait to try making them with my toddler.

  2. I'm so glad you enjoyed them! I think you'll find them really easy and quick to make, which sounds perfect for a toddler-assisted project. Thanks for reading and the feedback!


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