You can eat gluten free...have your cake...and eat it too!
I have been eating gluten free for quite awhile now...not because it has become the thing to do...but because wheat contains gluten and these days so many chemicals are now added to wheat...many people are now getting sick...including me... from the added toxins. I have learned to eat healthier...but not have to eliminate foods I love or delete good tasty desserts from my menu.
There is something so timeless...and nurturing than getting into your kitchen and baking something homemade...and wonderful. Food is something that everyone can relate to. Food is love...tradition...and connects people instantly. Below is a flourless chocolate cake that is so very good...as is...or you can make the sauce...drizzle over it and add the pine nuts. Either way...it is very good...a piece of this cake...will have you plating up for seconds.
Please use the best ingredients you can...organic if possible and the chocolate a good quality...it will make a huge difference in this cake...believe me. This cake is rich...but a little goes a long way.
I have some notes to help you with this recipe at the bottom of the recipe...little tidbits I have learned on my cooking journey...hope they help you too.
FLOURLESS CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE
Makes one 9-inch round cake
FOR THE CAKE
1 pound bittersweet or semisweet chocolate...coarsely chopped
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter...cut into 1/2-inch cubes
5 large eggs...separated
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons sugar
FOR THE CARAMEL SAUCE (optional)
1 cup dark brown sugar...packed
1/2 cup heavy cream
1 1/2 teaspoons salt
1 teaspoon vanilla extract
FOR THE GARNISH
1/4 cup whole toasted pine nuts
Preheat the oven to 325 F. Grease a 9-inch round cake pan and line the bottom with parchment paper. In the top of a double boiler...melt the chocolate and butter. Stir frequently until the chocolate and butter have melted. Remove from heat and let sit for 2-3 minutes.
Whisk the egg yolks into the slightly warm chocolate mixture...doing so quickly so that the eggs mix quickly...and do not turn into scrambled eggs.Stir in the vanilla extract.
In a separate bowl...using an electric mixer with the whisk attachment...beat the egg whites until soft peaks form. Once this occurs...stop mixer and add the sugar and salt.Scrape down the sides of the bowl if necessary. Continue mixing until the egg whites have attained firm...but not dry peaks.
Using a rubber spatula ...fold 1/3 of the egg white mixture into the chocolate mixture. Once combined...fold in the remaining egg white mixture in two more small portions...mixing carefully and gently each time...until all egg whites are mixed. Using the same rubber spatula...add the thick chocolate mixture into your prepared baking pan...being sure to scrape the bowl...leaving none in the bowl. Place the pan in a larger baking dish or roasting pan...and fill the larger pan with warm water...until it reaches the halfway mark to the pan with the cake mixture. This cooking technique using a larger pan filled with water...keeps delicate cakes and puddings from burning while they cook and is called a bain-marie...and developed by the French.
Place the entire cooking unit into the oven...being careful not to spill the water.Bake for 30 minutes.The top and sides will be set...but the middle of the cake might jiggle a bit. Remove from the oven...and take the cake pan out of the bain-marie pan. Set cake aside and allow to cool. When the cake is cooled run a sharp knife around the outside of the cake to loosen . Place a round serving dish or plate on top of the cake and flip the cake pan and the plate...upside down...remove the cake pan...and the cake should be on the plate... with the parchment paper on top. Remove the paper. Store in refrigerator to set...for a bit...then take out to serve at room temperature.Serve...like is...or make the caramel sauce and topping.
TO MAKE CARAMEL SAUCE FOR SERVING
Combine the brown sugar...cream...butter...and salt in a saucepan on medium-low heat...stirring frequently until the mixture begins to thicken...about 8-10 minutes. Stir in the vanilla and continue stirring another 2 minutes or until it has thickened more. Remove from heat...and let cool to room temperature...and it will continue to thicken. Spread on cake allowing it to drip. Sprinkle pine nuts on top...serve in small wedges...this cake is rich... and quite satisfying.
TO TOAST PINE NUTS
Roast pine nuts in dry pan until lightly browned...let cool.
TIPS FROM MY HEARTH TO YOURS...
If you do not have a double boiler for melting chocolate...do this instead.Take a large cooking pot...fill until about 3 inches from top with water...and then bring water to a boil.Place a stainless steal or fireproof glass bowl on top with your chocolate...using a potholder to hold the bowl in place and gently stir while the chocolate melts. Also be sure the water does not get into your chocolate or spill on the stove.
When adding egg yolks to melted warm chocolate...add the egg yolks...just a little ... and stir gently...then slowly add and stir the rest...it will keep the eggs from being scrambled.
Happy baking,
Victoria
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