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Recipe of the Week

Flourless Chocolate Cake with Whipped Cream and Raspberries

Flourless Chocolate Cake with Whipped Cream and Raspberries


Diet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.





Cantaloupe Sorbet

This traditional Italian recipe is a summer favorite. Make sure to use a perfectly ripe cantaloupe for this sorbet as all the flavor relies solely on how good the cantaloupe tastes.

1 cup sugar
2/3 cup water
1 peeled, seeded, and cubed medium ripe cantaloupe

Combine the sugar and water in a medium heavy saucepan. Bring to a boil and stir until the sugar dissolves. Remove from the heat and cool. Cover and chill the syrup for at least an hour. Puree the cantaloupe in batches in a blender or food processor until smooth. Mix the cantaloupe with the sugar syrup until smooth. Pour the mixture into a large freezer safe flat lasagna pan. Freeze for 3-4 hours. Remove from the freezer and scrape the mixture into a large bowl. Beat the sorbet until light and fluffy. Tightly seal the container and freeze for at least three hours and up to a week before serving.

Makes 8 servings.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 1 hour
Freezing Time: 6 hours
Total Time: 7 hours, 20 minutes





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