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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Gluten Free Chocolate Cake Recipe

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This recipe for Gluten Free Chocolate Cake is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound plus 3 ounces bittersweet chocolate, such as Lindt, broken into
chunks
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon gluten­free flour
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 extra-­large eggs, at room temperature, separated
1/4 cup heavy cream
Vanilla or coffee ice cream, for serving
Directions:
Directions:
Preheat the oven to 425 degrees F.
Grease an 8-inch springform pan and line the bottom with parchment paper.
Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted.
Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula.
Whisk in the egg yolks until smooth.
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks.
Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined.
Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
Turn the oven off and leave the cake in the oven, leaving the door slightly ajar.
Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand.
Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally.
Add a drop of cream if the mixture is too thick to pour.
Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted.
Personal Notes:
Personal Notes:
Allow to cool and serve warm or at room temperature with a scoop of ice cream.

 

 

 

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