Monday, February 13, 2012

and just in time for VALENTINE's DAY



the best


doesn't mean there
aren't others



the Gluten-free Goddess @

Flourless Chocolate Cake Recipe

Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?).


16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar 3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment

Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.
Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 15 slices

Meet Karina
Welcome to Gluten-Free Goddess® blog-

"Karina Allrich is by all definitions, a Gluten-Free Goddess!"

Each week I share my latest gluten-free recipes, focusing on fresh, seasonal ingredients. Living gluten-free has inspired me to get creative in the kitchen. I hope my recipes inspire you to make your day delicious.


Somewhere in between painting canvas the color of November and knocking over a mug of tea onto a stack of favorite books by the bed, I nurtured a marriage stitched together with ghosts, gave birth to two sons, and discovered my heart. I planted rosemary, wrote down my dreams, and hung baseball shirts on a weathered crooked fence by a garden that now belongs to someone else.

One hot August day, when the Cape Cod sky was post-hurricane blue, I burned down the barn and rescued three people. I raked warm ashes beneath a fingernail moon, sold off furniture, and moved my tiny tribe to a dove shingled cottage, starting life as a single mother. I painted Sky Poems and fell in love with an artist who is now writing scripts and he adopted my two sons.

And somewhere in between kneading bread dough by a window and rolling up newspapers with my oldest son at dawn I scrubbed dishes with soap that smelled like a school teacher's apple and began stringing words into looping curvy sentences. I stirred my share of soups and cake batter and wrote a vegetarian cookbook. I got sick. My symptoms spelled celiac. I listened to my body and gave up gluten. I started a food blog and swept an empty nest clean. I moved to the New Mexico desert, broke my hip falling in the kitchen, and missed the sea more than I ever could have imagined.
Today I rent an apartment on the ocean in Redondo Beach. I wake to the sound of the waves. In between the Farmers' Markets, I walk, take photos with my iPhone, edit scripts, paint, cook, read, and imagine recipes. And always I remain expectant, curious, and fed by my readers.

My sons
Colin and Alex inspire me daily.

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