| T O P I C R E V I E W |
| Annika |
Posted - Jul 22 2008 : 05:50:20 AM
http://karinasrecipes.blogspot.com/
My chocolate passion leads me to the yummiest things!
Gluten-Free Flourless Chocolate Cake
Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. I learned this uber-quick method from watching Bobby Flay do his thing (though I've adapted my own recipe to his fab technique). Serve this to non-gluten-free folks with no apologies. And for gluten-free folks? Hand out seconds!
16 oz. Belgian dark chocolate
1 1/2 cups organic cane sugar (or 1 cup organic light brown sugar and 1/2 cup white cane sugar)
3/4 cup very hot strong coffee
2 sticks unsalted butter, room temperature, cut into pieces (or dairy-free margarine)
2 tablespoons unsweetened cocoa powder
8 large free-range happy organic eggs, at room temperature
1 tablespoon good vanilla extract- yes, a tablespoon!
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with parchment, and buttering it.
(Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.)
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. Note - it took an hour plus 15 minutes here at high altitude. Use a wooden toothpick to check the center of the cake; pick should emerge clean, maybe with a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry!
When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.
Serve slices with drizzled chocolate sauce or a sprinkle of powdered sugar. Add a few fresh berries or mint leaves to the plate, if you like.
Makes 12 - 15 slices. It is rich!
For a slightly different twist on the flourless chocolate cake thang, try this alternative chocolate cake recipe.
Annika
Farmgirl sister #13
Mud Hen Queen
http://innermountainmudhens.wordpress.com/
http://panzymoon.wordpress.com/
http://panzymoonsgarden.blogspot.com/ |
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