My friend Kristel (http://stirringuptrouble.wordpress.com/) sent me a picture of a flour-less cake & this instantly struck my fancy to bake this with my mum particularly because my baked item of the month for November is a flour-less torte. So after a short search I found this delicious sounding dessert. It was pretty simple to do considering all that was involved was using a double boiler, a hand mixer, & the oven. After making it & trying it, it definitely needs something sweet to go with it or we need to put something sweeter in it. With the unsweetened cocoa powder & bittersweet chocolate chips it was not as delicious as I would like. With that being said, I look forward for to making this similar dessert next month. Enjoy!
Mum & I love multitasking. As we made this dessert, we also made Derek (my nephew) & his friend's Halloween costume. They are going to be oompa loompas. We dyed the turtlenecks brown & sewed the pants, hemmed them, & put in a waste band. We like to stay busy!!
Gluten-free Flour-less Chocolate Cake w Almond Whipped Cream
Ingredients
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar (we used 3/4 cups of Stevia)
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/2 teaspoon gluten-free vanilla extract
Almond Whipped Cream
1 cup heavy cream
1 tablespoons sugar (1/2 tsp Stevia)
1 teaspoon almond extract
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| almond whipped cream |
Directions:
Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Spray the paper and edges of the pan with cooking spray, and lightly dust with cocoa powder, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a double boiler over medium heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat add sugar and mix well. Let the mixture cool slightly and add eggs one at a time, whisking well after each addition (this made it really pudding like). 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 double boiler 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 When cake has cooled, pour glaze onto the center. Using a spatula 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.
For the almond whipped cream. Add the cream, sugar, and almond extract to a bowl. Beat on low speed until the volume begins to grow. Increase to high speed until peaks begin to form. Be careful not to overbeat or you will end up with almond flavored butter…
Serve cake with a dollop of whipped cream and garnish with fresh berries and mint.
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| after flourless cake! |
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| Yummy! |
Special thanks to the following website, A Gluten-Free Guide (http://tinyurl.com/2wsll7m), for this yummy recipe!
Betty Crocker has come out with a great line of gluten free dessert packages. Well, I only know of the cookie mix and a cake mix, but both of these mixes are delicious. The cookies are great by themselves, but this time around I wanted to add coconut. I didn't measure, I just put in what I felt was enough.
