Wednesday, February 3, 2010

Gluten Free Wednesday

Let's say you have to bring a dessert somewhere. What do you bring that is gluten free? I posted the Monster Cookie recipe, last September, that is my go to cookie recipe and there is always Betty Crocker gluten free brownies, cake mixes and cookie mix that came out in 2009. Those are good but I like something that looks like I worked hard, tastes good and, best of all, is gluten free.

Here is a Flourless Chocolate Cake recipe I use. It is Very rich. I read the reviews before making it and they said it was rich but I was skeptical. I like chocolate. I like rich food. I like big helpings. But this cake is rich. So cut small pieces.

**************INGREDIENTS**************
SAUCE
3 10-ounce packages frozen raspberries in syrup, thawed

CAKE
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend

Fresh raspberries
whipping cream (real, fresh whipping cream)

**************PREPARATION**************
SAUCE:
Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)

CAKE:
Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.

Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.

Serve with sauce and fresh berries and whipping cream. The whipping cream helps lighten it up a bit.

P.S. I got this recipe from epicurious.com

3 comments:

KLB said...

and it is so good!!

lizzabug said...

Sounds so yummy!

momaof4 said...

I need to make those cookies!!! YUM.