When gluten is not an option, how can you possibly indulge your desire for
baking? Karen Morgan takes you step-by-step through simple gluten-free recipes
for popular baked goods. Join Karen in the kitchen and let her ease your fears
and inspire your sweet fantasies.
In this episode (Flourless Chocolate Cake with Dark Chocolate Glaze):
Sweet! Some favorite decadent treats are already gluten free so you are free to bake and enjoy with mmm-pleasure. It’s made for lovers [of chocolate] and for sharing…though perhaps not with a robot.
Karen Morgan is author of the acclaimed cookbook, Blackbird Bakery Gluten Free,
and founder of Blackbird Bakery.
Karen is dedicated to helping the gluten-free
community enjoy life more than ever with sinfully delicious gluten-free treats.
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks, divided
1 1/4 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too; set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice. Serves 12.