Alesto
by L DLⓇ
snack better
Keep it simple with simply
good snacks. Alesto dried
fruit and nuts are as delicious
on their own as they are on
top of gelt.
flourless chocolate
olive oil cake
PREP 25 mins. COOK 25 mins.
TOTAL 50 mins. SERVES 8
3/4 cup cocoa powder 2
1½ (6.3 oz.) Way
to Go! dark
chocolate bars,
divided and finely
chopped
eggs, room
temperature
cup sugar
3
1
1.
vegetarian
الألاد
tsp. vanilla extract
cup olive oil
1½
1½ cup almond flour
1/2 tsp. baking soda
tsp. salt
½
1
cup heavy cream
1/2 cup blueberries
½ cup strawberries
Preheat oven to 350°F. Grease a 9"
springform pan with olive oil, and line the
bottom with parchment paper.
2. In a small bowl, mix cocoa powder and 34
cup boiling water until mixture is a smooth,
paste-like consistency. Set aside to cool.
3. Place of a chocolate bar in a microwavable
bowl. Melt in short bursts in the microwave
for 10-15 seconds, stirring each time.
4. In a medium bowl, whisk eggs and
sugar until mixture is thick and a uniform
pale yellow color, about 4 minutes. Add
vanilla. Slowly whisk in the olive oil until
combined. Stir in melted chocolate and
the cocoa mixture.
5. Add almond flour, baking soda and salt,
mix until just combined. Pour into the
prepared pan.
6. Bake for 25-30 minutes. Use a toothpick
to test. There will be some moist crumb on
the toothpick.
7. Allow to cool for 10 minutes then unmold
from the pan. Let the cake cool completely
on a cooling rack.
8. To make the ganache, heat the heavy cream
in a small saucepan or in a microwave just
until beginning to boil. Pour over remaining
bar of chocolate and whisk until all the
chocolate is melted.
9. Pour ganache over the entire cake, moving
some around with a small spatula to cover
the sides. Allow to cool, then top with
berries.
10. Move cake to a serving plate and refrigerate
for 2 hours or until ready to serve.
Rite Lite® Hanukkah
chocolate coins
No. 7001330
while supplies last
199¢
wrap your gelt in
aluminum foil squares!
view
recipe
here
2 ingredients +
endless toppings!
Hanukkah gelt
PREP 10 mins. TOTAL 30 mins. SERVES 12
Vegetarian
2/3 cup toppings of choice (Alesto nuts and
dried fruit, orange zest, flaky sea salt)
tbsp. corn oil
(6.3 oz.) Way to Go! dark chocolate bar
1
1
1.
Assemble your toppings and keep
them in separate bowls.
2. Brush 24 miniature muffin tin cups
with corn oil.
3. Melt dark chocolate in a heatproof
microwaveable bowl in 10-second
increments, stirring in between. Once
chocolate is melted, divide it among
prepared muffin cups.
4. Sprinkle with toppings of your choice.
Refrigerate until set, about 20 minutes.
Alesto dried
blueberries
No. 260631
everyday selection
$2.99
MIXED NUTS
Aleato
PEANUTS
Alesto
BLUEBERRIES
by LADL
1
1 Alesto lightly salted
dry roasted peanuts
16 oz.
No. 231369
2.39
2 Alesto mixed nuts
14.75 oz.
No. 234675
4.95
DER SON COPE
HOLIDAY 2022 dish | 25
the
by LIDL
