Ask Chef Phyllis:
Valentine’s Day is special to me, but my husband is gluten intolerant. Cakes are so festive—and he loves chocolate. Any suggestions?
—Loretta Spano from Port Richey, Florida
How romantic to do something special for your husband! This gluten-free Chocolate Flourless Cake will make his day.
8 ounces semi-sweet chocolate chips
1 cup butter at room temperature
1¼ cup rapadura sugar
6 eggs at room temperature
1 cup organic cocoa powder
¼ cup crushed raspberries, made from 1 basket (6 ounces) of organic fresh raspberries. Reserve 12 to 14 perfect raspberries for garnish.
4 ounces semi-sweet chocolate chips
3 tablespoons butter
1 tablespoon milk
1 tablespoon honey
½ teaspoon vanilla (gluten free)
Method for Cake
1. Grease the bottom and sides of a 9-inch springform pan, line with a circle of parchment, then grease parchment.
2. Melt chocolate chips in a medium heavy bottomed sauce pan, then remove from heat. Add softened butter and mix well.
3. Pour mixture into a large bowl and stir in eggs one at a time. Add cocoa powder and crushed raspberries. Mix well by hand, scraping sides often.
4. Spread batter into the greased pan. Bake at 375 F for 35 to 40 minutes, until the top puffs slightly.
5. Turn off the heat, but let the cake cool in the oven for an additional 10 to 15 minutes. Remove from the oven and cool completely in the refrigerator for at least 6 hours before removing cake from pan.
Method for Glaze
1. In a small pan melt the chocolate chips, then add remaining ingredients.
2. Pour the glaze on the middle of the cooled cake and spread out to the edge, letting it drip down the sides.
If desired, decorate with fresh raspberries. Let the glaze set up for at least one hour before cutting and serving. Happy Valentine’s Day!
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·raw and/or cultured milk and cream products