Posted Feb 12, 2013
Here’s the perfect Valentine’s Day treat for a loved one on a gluten-free diet.
Flourless cakes actually have been around for ages, so you might say they are naturally gluten-free.
In other words, the recipe did not start with a wheat-flour dessert that was then reworked with gluten-free flours. It never had wheat flour in it.
The recipe comes “Desserts in Jars” by Shaina Olmanson.
Though this calls for 8-ounce glass jars. Ramekins of the same size will serve the purpose.
Recipe: Flourless Chocolate Cake
Makes 14 individual cakes
Oil for greasing the jars
7 ounces bittersweet chocolate
4 tablespoons (1/2 stick) unsalted butter
4 large eggs, separated
1 cup granulated sugar
Confectioners’ sugar, for dusting
1. Preheat the oven to 350 degrees. Grease fourteen 8-ounce jars (or ramekins). In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and allow to cool slightly. In a separate bowl, use a handheld mixer to beat the egg whites until stiff peaks form. Set aside.
2. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix 1/4 cup of melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
3. Spoon 4 to 5 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a large baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let the jars cool. Dust with confectioners’ sugar before serving. Serve warm or at room temperature.
Makes 14 individual cakes
Recipe and photo courtesy of Harvard Common Press.
©2013 Winston-Salem Journal (Winston Salem, N.C.)
Visit Winston-Salem Journal (Winston Salem, N.C.) at www2.journalnow.com
Distributed by MCT Information Services