I've been wanting to try a cake like this for awhile. My sister eats gluten free and our family was getting together today so I decided this would be a great time to try it. It is definitely for the chocolate lover. Very yummy and chocolaty. I didn't do the Chocolate glaze but for those that love going over the top with chocolate, go for it! I doubled this recipe and cooked it in a 9 inch springform pan. I think I will try cooking it in a mini muffin tin next time as it seemed to be a lot of chocolate as a slice but was really yummy with some vanilla frozen yogurt (or ice cream if you wish) and fresh strawberries.
Recipe from About.com gluten-free cooking.
Recipe from About.com gluten-free cooking.
Ingredients
6 1 oz squares coarsely chopped semisweet chocolate (I used choc chips)
1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 tsp salt
1 tsp vanilla
For Glaze
2 1-oz squares coarsely chopped semi sweet chocolate squares
1 1/2 tbsp unsalted butter
1 1/2 tsp milk or light coconut milk
1 1/2 tsp agave syrup or honey
1/8 tsp vanilla
Directions
Preheat oven to 350 degrees
Spray a 7-in tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 or 7 inch springform pan (or cook in muffin tins) Line the bottom of the pan with parchment paper and spray the paper, dust with cocoa (I used a springform pan so I didn't line the pan as I wasn't going to turn it out onto a plate).
1. Melt 6 oz of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4. Sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
5. Pour batter into prepared pan and bake in preheated over for about 30-40 mins. Check with toothpick to see if done. (I doubled min so I cooked it for about 50 mins. It was still wet when I checked it but took it out anyways, it will set more as it cools)
6. Cool in the pan on a wire rack for 15 mins. Invert the cake on a plate if not leaving in a springform pan. You can sift powdered sugar on top if not using the glaze.
7. To prepare the glaze, melt 2 oz of chopped chocolate and 1 1/2 tbsp 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.
8. 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 for the cake.
1. Melt 6 oz of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4. Sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
5. Pour batter into prepared pan and bake in preheated over for about 30-40 mins. Check with toothpick to see if done. (I doubled min so I cooked it for about 50 mins. It was still wet when I checked it but took it out anyways, it will set more as it cools)
6. Cool in the pan on a wire rack for 15 mins. Invert the cake on a plate if not leaving in a springform pan. You can sift powdered sugar on top if not using the glaze.
7. To prepare the glaze, melt 2 oz of chopped chocolate and 1 1/2 tbsp 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.
8. 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 for the cake.
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