I love this recipe! It is my "go to" cake -- you can top it with raspberries, strawberries, or just leave it wonderfully plain! Got this recipe from http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm
INGREDIENTS
• 6 1-ounce squares coarsely chopped semisweet chocolate
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup cocoa
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• For Glaze:
• 2 1-ounce squares coarsely chopped semisweet chocolate squares
• 1 1/2 tablespoons unsalted butter
• 1 1/2 teaspoon milk OR light coconut milk
• 1 1/2 teaspoons Agave syrup OR honey
• 1/8 teaspoon vanilla
Preheat oven to 350°F
Spray a 7-inch tart pan with
removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch
springform pan. Line the bottom of the pan with parchment paper and spray the
paper.
• Melt 6 ounces of chopped chocolate and butter in a heavy saucepan
over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and
reduce heat to low. Cook while stirring for about one minute, until sugar
starts to dissolve.
• Remove pan from heat. Whisk in eggs, one at a time, and vanilla. The mixture
will look smooth and glossy.
• Use a mesh hand sieve to sift cocoa into mixture. This prevents
lumps. Whisk until the cake batter is smooth.
• Pour batter into prepared pan and bake in preheated oven for
about 25 minutes. The center of the cake should be just firm to the touch, but
be careful to not overbake the cake or it will be dry.
• Cool in the pan on a wire rack for 15 minutes. Invert the cake
on a plate.
To prepare the glaze, melt
2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the
same saucepan you used to make the cake. When melted and smooth, remove the pan
from heat. Add milk and Agave syrup
OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for
about 3 minutes before pouring it on the cake.
Pour all of the glaze in
the middle of the cake. Use a silicone or rubber spatula to spread the glaze
evenly over the cake, allowing the glaze to evenly run down the sides of the
cake.
Serves 6
Reminder: Always make sure
your work surfaces, utensils, pans and tools are free of gluten. Always read
product labels. Manufacturers can change product formulations without notice.
When in doubt, do not buy or use a product before contacting the manufacturer
for verification that the product is free of gluten.
