Flourless Hazelnut Cake with Nutella Whipped Cream

I’m actually not kidding when I tell you this may be one of the best things I have ever made. I LOVE the combo of hazelnut and chocolate (see my hazelnut florentines filled with Nutella and my hazelnut-butter milk chocolate cookies to see my love in action). 
And last spring when I read an Ottolenghi recipe in the New York Times for Walnut cake, all I could think of was how much better the cake would be with hazelnuts – and a Nutella whipped cream (Sorry, Mr. Ottolenghi, world renowned chef and baker, but I’m just being honest: nothing against your version with walnuts, which I’m sure is great . . . ). 
I little internet research, okay a lot, ensued, and it turns out I am not the first to think of making a flourless cake with nothing more than hazelnuts, eggs and sugar. However, perhaps I am the first to spread it with Nutella whipped cream (which is TO DIE, by the way). This cake calls for very few ingredients, is easy-peasy to make, and is just the most perfect sweet treat for the gluten free among us.  read more

Pumpkin Mousse with Cinnamon Whipped Cream

To begin, I think I just need to come clean and admit that I am decidedly NOT a pumpkin pie person. I know this is a controversial position to take, particularly as Thanksgiving approaches, and Instagram is all pumpkin pie this and pumpkin pie that, but I am hoping to keep the haters at bay cause here’s the thing: I am not anti-pumpkin, I am just anti-pumpkin in the form of pie. read more