Dark Chocolate Fondue w Blood Orange


Cream Cheese and Chocolate Balsamic Cake Glazes


2 very simple, mostly guilt free cake glazes!  Recipe is for a pound cake size amount, for full cake, just double recipe.  Also great on fresh fruit!

Cream Cheese Balsamic Cake Glaze

1/2 block fat free cream cheese, softened

3/4 cup heavy whipping cream

1oz favorite balsamic vinegar 

(Suggestions:  Peach, Key Lime, Sicilian Lemon)

Chocolate Balsamic Cake Glaze

3 Tbsp Special Dark chocolate powder

3/4 cup heavy whipping cream

1oz favorite balsamic vinegar 

(Suggestions:  Raspberry, Blueberry, Strawberry)

For sweeter glazes, add a 1/4 tsp of Stevia powder or liquid Stevia extract, or a half tsp of sugar/sweetener of choice.  Balsamics are already sweet and usually do not need additional sweetener. 

Chocolate-Raspberry Balsamic Glazed Olive Oil Bundt Cake

Ingredients for the Cake  

3 cups all-purpose flour +1 tablespoon  

1 tablespoon baking powder  

1/2 teaspoon salt  

4 large eggs  

2 cups granulated sugar  

1 cup sour cream  

3/4 cup Certified Extra Virgin Olive Oil +1 tablespoon  

1 1/2 teaspoons vanilla extract 

Directions Preheat the oven to 350°F. Generously grease the inside of a 10-inch bundt pan with Extra Virgin Olive Oil. Add a tablespoon of granulated sugar. Tilt and  rotate the pan to evenly distribute the sugar in the bottom and sides of  the greased pan. Tap out any excess sugar. Whisk together the flour, baking powder, salt and sift. With an electric mixer beat the eggs until they are pale and light;  slowly pour in the sugar while beating. Next whisk together the sour  cream, extra virgin olive oil and vanilla and mix until incorporated. Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process. Bake in the center of the oven for 45-50 minutes until a cake tester  or wooden skewer inserted into the middle of the cake comes out clean.  Allow to cool for 10 minutes and then carefully invert onto a cooling  rack to cool completely. 

Chocolate-Raspberry Balsamic Glaze 8 oz semi-sweet chocolate chopped or in chip form  1 cup heavy whipping cream  3 tablespoons Tasty Olive Raspberry Balsamic In a microwave proof bowl, heat the cream on high for 1 minute. Add the chocolate to the bowl and allow to sit for 2 minutes without  stirring. Whisk well until all the chocolate has melted and there are no  lumps. Add the balsamic and whisk well. Pour the still warm liquid glaze over your cooled cake. Allow the  glaze to set up on the cake at room temperature for at least 30 minutes  before serving. Serves 8-12          

Mango Lime Frozen Yogurt