The Can't Cook Book: Recipes for the Absolutely Terrified! (49 page)

Flourless Fudge Cake with Whipped Cream

ACTUAL WORK TIME:
20 minutes |
TOTAL TIME:
1 hour (plus cooling time) |
SERVES:
8

Get out your whisk—it’s time to party. This cake is gluten-free, rich, moist, and delish. And the brandy only adds to the fun.

Don’t Panic:
Make sure the butter and chocolate are melted and well combined before you go to the next step.

1.
 
Heat
the oven (with the oven rack in the middle) to 325°F.
Coat
the cake pan with cooking spray. If your chocolate is in a block,
chop
(a serrated knife works well) into small pieces.

2.
 
Place
a medium saucepan on the stove.
Add
the butter and
turn
the heat to medium. Once it’s melted,
add
the chocolate,
remove
from the heat, and
whisk
until melted and smooth.
Whisk
in the brandy.

3.
 In a large bowl,
whisk
together the eggs until an even yellow, then
whisk
in the sugar. Using a silicone spatula,
scrape
the chocolate into the eggs.
Whisk
until incorporated.
Whisk
in the almond flour.

4.
 
Scrape
the batter into the prepared pan and
place
on a rimmed sheet pan.
Bake
until the middle is set and a toothpick inserted into the center still has a few moist crumbs attached, 40 to 50 minutes. The top will crack; this is normal!

5.
 Let
cool
completely in the pan on a wire rack. Then
run
a paring knife around the edge and
remove
the metal ring (if using a springform pan).
Serve
at room temperature with whipped cream.

WHIPPED CREAM

Pour
the cream into a large bowl. Using a whisk,
whip
the cream with rapid, wide strokes. When it starts to thicken,
add
the sugar.
Continue
to whip only until the whipped cream holds its shape when you lift the whisk out of the bowl.

BROILED HONEY-NUT BANANAS

ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
10 minutes |
SERVES:
4

Oh . . . these. My favorite recipe in the book. I could definitely eat them every night. They have a brittle type of topping that is totally addictive.

Tools needed:
cutting board, chef’s knife, medium bowl, measuring cups and spoons, rimmed sheet pan.

Don’t Panic:
Do not take your beady eyes off these while they broil. The honey can burn quickly.

1.
 
Heat
the broiler (with the oven rack about 4 inches from the top).
Chop
the walnuts
*
and
add
to a medium bowl along with the almonds, brown sugar, honey, and salt.
Stir
together.
Cut
the butter into small pieces and
add
to the bowl.
Use
your fingers to
break
the butter into very small pieces and
combine
with the nut mixture.

2.
 
Peel
the bananas and
slice
them in half lengthwise.
Place
them, cut side up, on a rimmed sheet pan.
Crumble
the nut mixture over each half.
Broil
until the nuts are golden brown, 1 to 2 minutes.

Marinated Strawberries with Ice Cream

ACTUAL WORK TIME:
5 minutes |
TOTAL TIME:
25 minutes |
SERVES:
4

My twelve-year-old daughter, Sascha, makes this for us (with a little help in zesting). You can substitute your favorite fruit and even add lime zest or freshly grated ginger. The fruit gets juicy and saucy, and is a spectacular topping for your favorite vanilla ice cream.

Tools needed:
cutting board, paring knife, medium bowl, measuring spoons, grater/zester, citrus juicer, ice cream scoop.

Don’t Panic:
Nothing happens here that even the most terrified can’t handle.

1.
 
Wash
the strawberries. Using your paring knife,
cut off
the stems. Then
cut
the strawberries in half or into quarters if they are large.
Put
them in a medium bowl.

2.
 
Sprinkle
the sugar over the berries and
grate
in the lemon zest.
*
Juice
¹
/
₂
of the lemon,
add
, and
stir
to combine.
*
Let marinate
for at least 20 minutes or overnight.
Spoon
the strawberries and their juice over ice cream.

Mixed Berry Crisp

ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
1 hour |
SERVES:
8

This is a year-round dessert that all beginners can learn how to make effortlessly. Use high-quality frozen berries if fresh are not available.

Tools needed:
medium bowl, large bowl, measuring cups and spoons, cutting board, paring knife, 2- to 2
¹
/
₂
-qt. baking dish, rimmed sheet pan, grater/zester, kitchen timer.

Don’t Panic:
Using your fingers to combine the crisp topping is actually fun.

1.
 
Heat
the oven (with the oven rack in the middle) to 350°F.

2.
 In a medium bowl,
combine
the brown sugar, oats, almonds, nutmeg, salt, and
¹
/
₂
c. of the flour
*
and
mix
together.
Cut
the butter into small pieces,
add
to the bowl, and, using your fingertips,
squeeze
and
combine
until the mixture resembles coarse crumbs. This is your crisp topping.

3.
 In a large bowl,
toss
together the berries, granulated sugar, and the remaining 2 T. flour.
Pour
into the baking dish.
Sprinkle
the crisp topping over the berries, squeezing it into small clumps as you go.
Place
the dish on a rimmed sheet pan and
transfer
to the oven.
Bake
until the top is crisp and golden brown and the berries are bubbling, 40 to 45 minutes.
Serve
warm or at room temperature with vanilla ice cream, if you please.