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Sweet! Some favorite decadent treats are already gluten free so you are free to bake and enjoy with mmm-pleasure.
In this episode of Gluten Morgan, Karen Morgan, the author of the acclaimed cookbook, Blackbird Bakery Gluten Free, and founder of Blackbird Bakery, makes a flourless chocolate cake that’s perfect for lovers [of chocolate] and perfect for sharing.
Get the recipe after the jump.
Flourless Chocolate Cake with Dark Chocolate Glaze
Ingredients
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped, divided
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks, divided
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Method
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too; set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).
Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice. Serves 12.
What’s your favorite gluten-free sweet treat for sharing?
February 17th, 2012 at 8:25 pm
She’s great, but whoever produces these videos with the flashing words and robot voices should be fired and sent to Spike TV. Or North Korea.
February 27th, 2012 at 5:06 pm
I agree with John wholeheartedly. She is doing such a great presentation and I am sickened by the flashing words and robot voices. Please have this redone without the Sick FX. Thank you.
On a more positive note, I cannot wait to try this recipe for our Girls’s Weekend.
February 28th, 2012 at 1:11 pm
I fully agree that this demonstration does not need all the extra sounds and pics, really annoying!!!! Recipe looks cool but presentation stinks.
April 26th, 2012 at 3:55 pm
Wow, tough room! We are talking about a video presentation related to chocolate now, aren’t we? I think I’ll need to check my new “chocolate drama radar” app to be sure….I’ll let everyone know how it goes.