Monday, August 1, 2011

A little bite of Heaven...

Do I have a recipe for you!
My hubs and I were invited over to a friends for dinner the other night and the host is gluten intolerant. They were cooking a wonderful Mexican meal and I was wanting to bring over a gluten free dessert. I'm not the greatest cook in the world..I usually burn it, over cook it, or mess up on measurements, so I was a little intimidated venturing out and trying to make something gluten free. "No flour?" you want your friends to think you went to culinary school specializing in desserts? How about having your friends and family raving about what an awesome cook you are!! Make this....

It is sooooooo easy! And it tastes like something you get in a restaurant! NO KIDDING!!! I got the recipe from here but I'll lay it all out for ya. This is the recipe from allrecipes I've added what I did different in parenthesis and added my own pictures ..Flourless Chocolate Cake
Ingredients and directions..

1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs


Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
(I greased the pan and dusted it with powdered cocoa...and here is the chocolate squares I used)

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

( I used a 9" pan and cooked it for about 8-10 minutes longer. I used the jiggle method..if it looked too jiggly I left it in for a little longer. Make sure and chill it over's a lot better good and chilled.)

This was sooo incredibly good and super easy. It's really rich and creamy. Melts in your mouth and hits that sweet spot! I hope you try it.


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