Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Flourless Chocolate Torte with Raspberry Sauce


  • For the chocolate torte:
  • 8 ounces dark or bittersweet chocolate, chopped
  • 12 Tbsp butter (6 oz)
  • 1 ½ cup Zulka Morena sugar, divided
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • 6 large eggs
  • 1 ½ oz cocoa powder
  • Hot water (enough for a water bath)
  • For the Raspberry Sauce:
  • 12 oz frozen raspberries, thawed
  • ½ cup Zulka Morena sugar
  • 2 tsp lemon juice
  • Optional: fresh raspberries for garnish



Preheat oven to 3500 F. Make sure there is a rack set to the middle of the oven.  Grease the bottom and sides of a 9” springform pan with butter.  Place the pan over parchment paper and trace around the bottom to make a circle. Cut the circle of parchment out and place in the pan. Grease the parchment with butter. Take 3 pieces of foil just large enough to reach up the sides of the pan and place the springform pan on top. Tightly wrap the foil up the sides, overlapping if necessary. Place the foil wrapped pan in a larger baking pan that is deep enough to hold water that will reach up the sides of the springform pan.

In either a microwave safe bowl or in a pan set over a pot of simmering water, melt the dark chocolate with the butter, ½ c of the Zulka Morena sugar, salt and vanilla extract. Stir occasionally until it is fully melted. Remove from heat and set aside to cool.

In a large bowl use an electric mixer to combine the eggs and the remaining cup of Zulka Morena sugar. Beat on medium until thickened and pale, about 10 minutes.  Stir in the melted chocolate mixture. Mix on low until fully combined, about one minute.  Sift the cocoa powder over the top and fold in with a spatula until fully mixed.

Pour into prepared pan evenly and place foil over the top of the cake. Place the pan inside the baking pan and pour hot water into the baking pan so it reaches almost halfway up the sides.

Place the pan in the oven and bake for 50 minutes or until the top is set and a toothpick comes out wet but with no batter stuck to it.

Once done, remove the springform pan from the water bath and let cool completely in the pan. Keep covered with foil and chill in the refrigerator overnight. When ready to serve, remove the sides of the springform pan and invert the cake on a serving platter.  Remove the bottom of the springform pan and carefully peel off the parchment.

To make the raspberry sauce:

Combine the raspberries, sugar and juice in a saucepan and bring to a boil. Lower heat and let simmer until the raspberries have released their juices, smashing the raspberries against the side of the pan to help release more. Transfer to a blender and blend well. Pour mixture into a strainer over a bowl and scrape well with a spatula to get all the puree into the bowl, leaving the seeds in the strainer. Keep mixture chilled until ready to use.

Serve at room temperature with the raspberry sauce and fresh raspberries for garnish.

Nectarine, Cherry, and Strawberry Crisp


  • 1 cup cherries, pitted
  • 1 pint strawberries, thickly sliced
  • 3 nectarines, pitted and sliced
  • 1/4 cup Zulka Morena Pure Cane Sugar
  • Juice of 1/2 a lemon
  • 1 Tablespoon cornstarch
  • 8 Tablespoons butter, melted
  • 2/3 cup packed brown sugar
  • 2/3 cup all purpose flour
  • 1 1/3 cup rolled oats


1. Preheat the oven to 350 degrees.

2. In a baking dish (I used a deep dish 9 inch pie plate), combine cherries, strawberries, nectarines, sugar, lemon juice and cornstarch. Toss to coat.

3. In a mixing bowl, stir together butter, brown sugar, flour, and oats until well combined. Place oat mixture over the top of the fruit mixture.

4. Bake in the preheated oven for 35-45 minutes or until top is golden brown, and fruit is starting to bubble.

5. Serve warm or at room temperature.

Recipe By: Neighborfood

Churro Donuts


  • 2 & 1/2 cups all-purpose flour
  • 1 cup Zulka Morena Sugar, divided
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon, divided
  • 1 cup (2 sticks) butter, melted & divided
  • 1 cup buttermilk
  • 1 egg
  • 2 tsp vanilla bean paste (or 1 tsp vanilla extract)


1. Preheat oven to 400 degrees F. Liberally grease a 24-cavity mini muffin tin with cooking spray and set aside.

2. In a large bowl, whisk together the flour, ½  cup of Zulka sugar, baking powder, salt, nutmeg and 1 teaspoon of cinnamon to blend. In a medium bowl, combine 1  stick of melted butter with the buttermilk, egg and vanilla; whisk together with a fork.

3. Add the milk mixture to the flour mixture and stir until batter forms; batter will be lumpy. Drop heaping tablespoonfuls of dough into each mini muffin cavity. Bake for approximately 10 minutes or until muffin tops are puffed and lightly golden, and until a toothpick inserted near the center comes out clean. Cool the donuts in the tin for about 10 minutes.

4. Meanwhile, place the remaining melted butter in a small bowl, and in a separate bowl, blend together the remaining 1 tsp cinnamon and ½ cup Zulka sugar to combine. Dip each donut into the butter to coat, then transfer to the cinnamon sugar mixture to completely coat. Place the sugared donuts onto a wire rack to set, about 10 minutes. Serve warm or room temperature and store airtight, at room temperature, for several days.

Recipe By: The Domestic Rebel

Fudge-Topped Shortbread


  • 1 cup butter, softened
  • 1/2 cup of Zulka Morena Pure Cane Sugar
  • 1/4 teaspoon salt
  • 1-1/4 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 teaspoon almond extract
  • 1/3 cup sliced almonds, toasted


In a bowl, cream butter, Pure Cane Sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 16-20 minutes or until lightly browned.

In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 30-60 seconds or until chips are melted; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares. Yield: 4 dozen.

Natural, Pure, Cane Sugar