03 November 2010

Gluten-Free Recipe: Flourless Chocolate Cake

I've enjoyed so many fantastic meals lately (seafood curry, venison liver, stuffed poussin, and so on). And although they were absolutely incredible, they were devoid of my favorite aspect: dessert! (Unless more wine counts -- and for me, it doesn't).

The smell of the chocolate and butter melting together over a double-boiler is just heaven to me. As such, one of my go-to desserts for years has been a Gourmet (RIP) flourless chocolate cake recipe. Incredibly simple, this recipe has always garnered huge praise from those I've shared it with, often yielding "you should be a pastry chef!" remarks. 

I haven't made it at all since becoming gluten-free earlier this year, and when a craving for brownies struck earlier today, I decided to make my cake instead. As I haven't been using white granulated sugar lately, I used turbinado sugar for the first time in this recipe and I think it added a bit of depth and complexity. I paired a decadent slice with Sweet Scoops Pumpkin Frozen Yogurt and I was quite pleased. 

Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (I splurged for Valrhona Manjari 64% Feves)

1/2 cup unsalted butter

3/4 cup turbinado sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling (I used Valrhona)

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. Chop chocolate into small pieces. In a double boiler (or metal bowl set over a saucepan of barely simmering water) melt chocolate with butter, stirring constantly, until smooth. Remove top of double boiler (or bowl) from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Slowly add 1/2 cup cocoa powder into chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 20-25 minutes, until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Dust cake with additional cocoa powder and serve with ice cream, sorbet or whipped cream if desired. 

No comments:

Post a Comment