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Gluten Free Flourless Dark Chocolate Truffle Cake with Dark Chocolate Glaze – I used leftover icing to decorate – I was just playing with ideas and this is what I ended up with
  • Alexandra Lim Actually this cake came from 2 recipes … the first one didn’t set in the middle so I ended up with truffle like mess that I decided to shape into truffle balls to put on top of the 2nd cake which had sank 1/2″ in the center … talk about disappointment and the cost of the ingredients! My only explanation for the “failure” is the high altitude I’m at over 7000ft. so I would need to increase the baking time. I will post both recipes for you guys to try out especially if you are at sea level.
  • Flourless Chocolate Cake with Chocolate Glaze (1st recipe)
    12 oz. bittersweet chocolate, coarsely chopped (2-1/4 cups)
    6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
    5 large eggs
    1 cup granulated sugar
    1-1/2 tsp. pure vanilla extract
    1/4 tsp. table salt
    3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
    For the glaze:
    4 oz. bittersweet chocolate, coarsely chopped (3/4 cup)
    1-1/2 oz. (3 Tbs.) unsalted butter
    Make the cake:
    Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9×2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

    Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

    Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.

    Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.

  • Alexandra Lim this recipe is very rich and very fudgy
  • Serena Adkins Ellison hmmmm my friend Kimberly‘s daughter is allergic to eggs and flour.. but she may be able to make this with something else in place of the eggs..
  • Dark Chocolate Cake (2nd recipe)
    12 ounces bittersweet or dark chocolate, chopped
    1 1/2 sticks unsalted butter, cut into pieces (6 oz. butter)
    1 tablespoon bourbon vanilla extract
    7 large organic free-range eggs
    1 cup organic light brown sugar, packed
    1/2 cup organic white cane sugar
    1/4 cup organic unsweetened cocoa
    1/2 cup almond flour

    To serve:
    Sifted cocoa powder or powdered sugar
    Fresh seasonal berries
    Whipped cream, if desired

    Preheat oven to 350ºF.
    Line the bottom of a 9-inch Springform pan with a circle of parchment paper; tenderly butter the paper. Think: chocolate love.
    Place the chocolate and butter in a medium to smallish saucepan, and set the pan into a slightly larger sauce pan filled with two inches of hot water; bring the water to a simmer and slowly melt the chocolate and butter together. Stir with an old beloved wooden spoon until the chocolate and butter are melted together. Remove the pans from the heat, and set aside the pan of chocolate and allow it to cool a bit (to warmish). Stir it often to keep it smooth. (Or you could do this melting thing the postmodern way and heat it in a glass dish in the microwave.)
    On to the eggs. Using an electric mixer, beat the heck out of the eggs until they appear light colored and frothy; add the sugar and beat it all again until the mixture is thick and flows in ribbons, about 5-6 minutes.
    Slowly – very slowly – pour about half of the warm chocolate into the egg-sugar mixture (to gently temper it). Beat on low to combine. At this point I switch over to my trusty wooden spoon, and blend in the remaining chocolate by hand. Add the vanilla.
    Sift the cocoa into the batter and gently mix. If you’re adding the almond flour, do the same. Lightly combine.
    Pour the batter into the prepared spring-form pan and bake at 350 degrees F. for about 50 minutes. Ovens vary! Err on the near side if you like a fudgier texture; bake it longer and it becomes drier, more cake-like.

    Note: the top of the cake may be cracked – that’s fine. A toothpick inserted into the cake’s center will emerge clean with a few moist crumbs when done.

    Cool the cake in the pan, on a wire rack. Loosen the cake from the edges of the pan with a small flexible spatula, and release the spring clasp.

    You may serve the cake right side up or invert it onto a 9-inch serving plate and peel off the parchment. I like the shape of it as is, and serve it upright.

    Dust the cake with cocoa powder or powdered sugar and garnish with a few scattered raspberries or mint leaves, if desired.

  • Serena here’s a Vegan version of the Flourless Chocolate Cake

    Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).
    Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform pan with greased parchment paper.

    6 ounces unsweetened dark chocolate, broken into pieces
    1 1/2 cups organic coconut milk or vanilla soy milk, gently heated
    1 tablespoon bourbon vanilla
    1 14-oz can organic pumpkin puree
    1 1/4 cup organic golden brown sugar
    1/2 cup GF buckwheat flour or sorghum flour
    2 tablespoons tapioca or potato starch
    1 tablespoon dry Ener-G Egg Replacer
    1 teaspoon xanthan gum
    1/2 teaspoon sea salt
    1 1/2 teaspoons baking powder
    1 teaspoon cinnamon or ginger

    Place the chocolate pieces in the Vita-Mix (or a high speed blender container); add the hot coffee and heated hemp milk. Cover tightly- use caution with hot liquids. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute.
    Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you’re using a food processor instead, do the same. Cover. Plug back in.
    Blend for another minute or two until the batter is creamy and smooth.
    Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.
    Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn’t be wiggly.

    Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better.



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