This Strawberry Cake Is The Ultimate Summer Dessert To Share

Red Wine Pear Cake With Chocolate Ganache

Ingredients:

Pears

• 3-4 firm Bosc pears
• 1 cup water
• 1 1/2 cups red wine
• 1 teaspoon cinnamon
• 3-4 whole cloves or 1/4 teaspoon ground cloves

Cake

• 2 eggs
• 1/2 full-fat coconut milk
• 1 teaspoon apple cider vinegar
• 11 tablespoons unsalted butter
• 1 1/2 cups coconut sugar
• 1/2 cup red wine
• 1/2 teaspoon pink salt
• 1/2 cup 85% dark chocolate chips or bar broken into small pieces
• 1 tablespoon vanilla extract
• 1/2 cup cocoa powder
• 1 cup gluten-free or regular all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda

Ganache

• 2/3 cup dark chocolate chips
• 1/3 cup full-fat coconut milk or heavy whipping cream
• 2 tablespoons reserved spiced wine (see recipe notes)

Directions:

1. Peel the skin off the pears and remove the stems, seeds, and core. Slice in half. Add water, red wine, cinnamon, and cloves into a saucepan and place the pears in the liquid. Bring the wine mixture to a boil, then reduce to a simmer. Let simmer for 20 minutes, until the pears are tender. Remove the pears from red wine and let cool. Continue simmering until sauce is reduced, and reserve 2 tablespoons for the chocolate ganache.
2. Preheat oven to 350 degrees F.
3. Grease two 9-inch springform cake pans with butter or oil and set aside.
4. Whisk two eggs in a separate bowl and set aside.
5. In a small bowl, add the coconut milk and apple cider vinegar and whisk thoroughly. Let sit for at least 5 minutes.
6. In a separate saucepan, melt butter over low heat. Whisk in the coconut sugar then remove from heat and add in the red wine and salt until well mixed. Quickly add in the dark chocolate pieces and stir constantly until the chocolate is melted. Pour the vanilla extract in and whisk again.
7. Add about one third of the chocolate mixture to the whisked eggs. Mix thoroughly and then pour back into a mixing bowl with the rest of the chocolate mixture.
8. Add in coconut milk mixture, cocoa powder, flour, baking powder, and baking soda, and mix until well combined.
9. Pour the cake batter into two greased cake pans.
10. Slice wine-poached pear halves in quarters and place in your desired design on top of the cake batter in the cake pans.
11. Bake the cakes for 20-30 minutes.
12. While cakes are baking, add the dark chocolate and coconut milk or heavy cream to a small saucepan. Heat on low until the chocolate is melted, whisking so that it is well mixed. Add in the reserved wine sauce and whisk again. Remove from heat and set aside.
13. Remove the cakes from the oven and let them cool completely before removing them from the springform pans. Place one cake on a cake platter or stand, and drizzle some chocolate ganache on top. Then place the second cake on top of the first and pour the remaining chocolate ganache over the top.

Ingredients:

• 4 cups bone broth (chicken or beef)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cups fresh spinach leaves
• 1 cup cauliflower florets
• 1 small cucumber, peeled, seeded, and diced
• 3 garlic cloves, minced
• 1 tablespoon avocado oil (for sautéing)
• Salt and pepper, to taste
• Leftover rotisserie chicken, optional

Optional Add-Ins:

• Fresh herbs like parsley or thyme for garnish
• A squeeze of lemon juice for added brightness
• A pinch of turmeric for anti-inflammatory benefits
• Peeled and chopped sweet potatoes for more fiber, which can help promote healthy gut bacteria
• Swap organic kale or chard for spinach leaves if preferred

Instructions:

1. In a large pot, heat avocado oil over medium heat (optional). Add diced onion and minced garlic, cooking until fragrant and softened (about 2-3 minutes).
2. Add the sliced carrots, cauliflower florets, and celery to the pot. Cook for 4-5 minutes, stirring occasionally to allow the cauliflower to lightly soften and release its flavor.
3. Pour in the bone broth, add the diced cucumber, and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the vegetables to soften and flavors to meld.
4. Stir in the fresh spinach leaves during the last 2-3 minutes of cooking so that they wilt but remain vibrant.
5. Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh herbs.

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