From Letty Flatt

This rich gluten free dessert is baked in a bowl, chilled, and inverted onto a platter. Whipped cream snowflake stars get piped all over the outside. It's a suprisingly easy dessert to master. Makes one 8-inch snowball, serves 10 to 12.

Prep Time: 30 mins
Cook Time: 55 mins
Chilling time:8 hrs
Total Time: 9 hrs 25 mins
Serves: 12 servings
Author: Letty | @lettyskitchen


  • 12 ounces semisweet chocolate chopped in 1/2-inch pieces
  • 1 cup strong coffee hot
  • 1 cup less 2 tablespoons sugar
  • 3/4 pound 3 sticks unsalted butter, softened
  • 6 eggs lightly beaten
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract


Make the cake:

Preheat the oven to 350°F. Line a medium (5- to 6-cup, about 8-inch diameter) stainless steel bowl with aluminum foil so the foil overlaps the bowl 3 or 4 inches.

Put the chocolate in a saucepan. Pour the coffee over, which will melt some of the chocolate. Place over medium-low heat, add the sugar and stir with a wire whisk to dissolve the sugar and any unmelted chocolate. Add the butter gradually, a dollop at a time, whisking until the butter is incorporated before adding the next dollop. This should take about 10 minutes. Remove from the heat.

Slowly whisk the beaten eggs into the chocolate mixture. Pour through a strainer into the foil-lined bowl. Discard any firm bits of egg that remain in the strainer. Bake 50 to 55 minutes, until the batter rises and a cracked top crust forms. The mixture will still jiggle, like molded gelatin; resist the urge to bake it a little more; the butter and chocolate set up when chilled.

Let the cake cool. Fold the overlapping foil over the top and refrigerate at least 8 hours, keeping the cake in the bowl.

To frost and serve:

Remove the plastic wrap from the bowl. Pull the overlapping foil away from the cake. The cake will have fallen in the center--to make the top flat and even, press the raised outer edges down. Or trim the extra height with a knife, reserving the scraps for indulgent snacks. Place a flat serving plate or cardboard circle over the bowl and invert. Gently remove the foil.

Whip the cream with the sugar and the vanilla until the cream comes to soft peaks that hold their shape. Put the cream into a pastry bag fitted with a large star tip. Pipe stars, covering the dome completely.


Calories: 574kcal | Carbohydrates: 35g | Protein: 5g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 185mg | Sodium: 49mg | Potassium: 230mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1279IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

Prep: 20 mins
Cook:30 mins
Additional:4 hrs
Total:4 hrs 50 mins
Yield:1 9-inch pie


  • 1 cup sweetened flaked coconut
  • 1 1/2 cups coconut milk
  • 1 1/2 cups heavy cream
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/3 cup corn starch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup freshly-whipped cream


Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the coconut milk, cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

By BARBARA (allrecipes)

This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years.

Yield: 1 -9x13 inch cake or tube pan or bundt pan.


  • 2 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 cups apples - peeled, cored and diced


Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.

In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.

Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

Wow! Melt-in-your-mouth brownies that are easy and elegant. Chocolate brownies marbled with cheesecake make fabulous squares! This is by far my most requested recipe.

Prep: 25 mins
Cook: 30 mins
Total: 55 mins


  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup white sugar
  • 1 egg
  • 1 cup semisweet chocolate chips
  • ¼ cup butter
  • 1 cup semisweet chocolate chips
  • ½ cup white sugar
  • 2 eggs
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Nutrition Facts

Per Serving: (16 servings) 244 calories; protein 3.7g 7% DV; carbohydrates 27.1g 9% DV; fat 15g 23% DV; cholesterol 57.9mg 19% DV; sodium 125mg 5% DV



  • Butter, for greasing pan
  • 1 ¾ cup all-purpose flour, more for pan
  • Zest of 2 lemons
  • 1 cup sugar
  • ½ cup buttermilk
  • 3 tablespoons plus 4 teaspoons lemon juice
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup extra-virgin olive oil (or melted butter)
  • 1 tablespoon poppy seeds
  • ½ cup confectioners’ sugar


Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

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