"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Flourless Chocolate Cake with Carmel Sauce GF Recipe

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This recipe for Flourless Chocolate Cake with Carmel Sauce GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Tuesday, December 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
FOR CAKE:
1 c. butter
8 oz. semi-sweet chocolate chips (about 1 1/2 c.)
1 1/4 c. sugar
1 c. sifted unsweetened cocoa powder
6 large eggs

FOR CARMEL SAUCE
1 1/2 c. sugar
1/4 c. water
1 1/2 tsp. fresh lemon juice
1 c. whipping cream
2 T. butter

Directions:
Directions:
FOR CAKE:
Heat oven to 350. Butter a 10" springform pan and line the bottom with parchment paper. Over low heat, stir butter and chocolate in a heavy large saucepan until melted. Mix sugar and cocoa in a larg bowl. Add eggs and whisk until blended. Whisk chocolate-butter mix into egg-sugar mix. Pour batter into prepared pan. Bake until toothpick comes out clean about 45 minutes. Cool cake completely in pan on rack. Run knife around sides to loosen cake and release pan sides. Can be made 1 day ahead (cover and refrigerate).

FOR CARMEL SAUCE:
Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream SLOWLY as mixture will bubble vigorously. Return to low heat; stir until any bits of carmel dissolve. Add butter; shisk until smooth. Can be made 1 day ahead (cover and chill).

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This is easy and tasty. I like it without the sauce also. If I use the sauce, I serve it with Bryers GF Vanilla ice cream.

 

 

 

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