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Found 8 results

  1. This recipe comes to us from Ann Sokolowski. Preheat oven to 350F and line two cookie sheets with parchment paper. Combine: 1 cup almond flour (freshly ground if possible) 1 cup sugar 1 egg, slightly beaten 1 teaspoons gluten-free vanilla extract ½ teaspoons gluten-free almond extract ½ cup chipped dried apricots 2 Tablespoons butter Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.
  2. This flourless gluten-free chocolate cake recipe will impress you and your guests! Easy and delicious, you cannot go wrong with this recipe! Ingredients 1 package Chocolate Candiquick (16 oz.) 1 cup plus 3 tablespoons butter 1/2 cup sugar 6 eggs 1 cup unsweetened cocoa powder 1 tablespoon milk 1 tablespoon honey 1/4 teaspoon vanilla extract (gluten-free) Directions for cake: Preheat over to 375 degrees F. Spray a 9-inch (or 12″) spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray too, then set the pan to the side – Place 1 cup (2 sticks) of butter (cut into chunks) and 8 oz (half of the 16oz package) Candiquick in the heat and serve microwaveable tray (put remaining Candiquick in separate container/bag). Microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments- if necessary, until melted and completely blended Now pour the Candiquick and butter mixture into a large bowl. Add sugar and mix well Add the six eggs, one at a time, whisking after each one. Sift the cocoa into the bowl. Stir until blended. Pour into springform pan and bake 30-40 min or until cake has risen and formed a thin crust Chocolate Glaze recipe: Break apart two squares from the unused Candiquick (you will have 2 squares left-over after you use these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth. Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off. When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake. Chill the cake in the refrigerator, uncovered, for 30-60 minutes before serving to allow the glaze to set and it will also make the cake much easier to slice.
  3. This recipe comes to us from Lin Goldkrantz. Ingredients: 7 extra large egg whites 1 cup sugar ½ pounds unsalted butter, cut into small pieces ½ pound European bittersweet chocolate, broken into small pieces. 1 tablespoon pure vanilla extract 1 tablespoon espresso (I use strong instant coffee already mixed with water and cooled) 3 tablespoons Kahlua Directions: Preheat oven to 300F. Grease and flour a 10 inch spring form pan. Place egg whites and sugar in a mixing bowl and whip into firm peaks. Melt butter over medium heat and add chocolate, stirring till smooth....I do this on low setting in microwave. Quickly add vanilla, espresso/coffee, Kahlua and chocolate butter to egg whites and gently fold until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes. Remove from oven. Wait 5 minutes and press sides down so the top of cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan. Cut with hot knife into 8 pieces. Serve with berries or vanilla ice cream. Note: This cake is extremely rich. Do not give overly generous portions. Whipped cream or ice cream cut some of the richness.
  4. ½ cup espresso (or very strong coffee) ¼ teaspoon salt 1 tablespoon baking powder ¾ cup white sugar 18 ounces chocolate 1 cup unsalted butter 6 eggs 8 ounces whipping cream 2 tablespoons powdered sugar Preheat oven to 300F degrees. Set aside an un-greased springform pan. Add espresso, salt, sugar and baking powder. Stir until completely dissolved and set aside. In microwave oven melt the chocolate, checking for doneness every 30 seconds. Cut the butter into pieces and beat it into chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in eggs, one at a time. Pour the batter in pan and bake cake at 300F degrees for 45 minutes. The center will still look wet; it will also be a little fallen. As the cake cools, whip whipping cream with powdered sugar. Optional: Add some coffee-flavored syrup or cocoa a little vanilla extract. Spread whipped cream to a half-inch depth in the center of the cake where it has fallen. Chill cake overnight in pan. Serve cold and dont forget to share with your friends.
  5. This recipe comes to us from Chris Silker. 4 ounces gluten-free bittersweet chocolate ½ cup gluten-free butter or margarine ¾ cup sugar 3 eggs, lightly beaten ½ cup unsweetened cocoa Grease a 7- or 8-inch spring form pan or round pan. Line bottom with a circle of wax or parchment paper and grease paper. Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them! In my microwave, it takes no more than a minute and a half. Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa onto mix and stir until just mixed. Put in greased pan. Bake at 375F for 25 minutes or until top has formed a thin crust. Cool cake for 5 minutes, then invert onto a plate. Topping options after cake has cooled: Perhaps a chocolate glaze (havent tried one on it) Sift some unsweetened cocoa or sweet ground chocolate onto cake, then sprinkle with cinnamon
  6. This recipe comes to us from Diana Brown. 1 lb. high quality bittersweet choc, finely chopped 3 oz. high quality unsweetened choc, finely chopped ½ cup + 2 Tablespoons strong brewed coffee 6 large eggs at room temp ¼ cup sugar 1 cup whipping cream, whipped to soft peak (until it dollops nicely and hold its shape when dropped from a spoon) Preheat oven to 325F. Lightly butter the inside of a 10 inch round cake pan. Line the bottom pan with parchment paper or wax paper. Melt choc with coffee over simmering water bath. Meanwhile whisk together eggs and sugar. Also whisk over water bath until mixture is warm to the touch and sugar is dissolved. Place in mixing bowl and whip until tripled in size, reduce speed and whip for another 2 minutes. Fold egg mixture into choc mix 1/3 at a time, and then fold in whipped cream in same manner. Transfer to prepared pan and tap the pan lightly on work surface to settle any air pockets. Smooth top. Place pan in a larger baking pan and put in enough hot water to come ½ way up the sides of the cake pan. Bake for 50-60 minutes releasing any steam in oven about ½ way through. Cake should be somewhat firm in the middle. Turn oven off and let cake cool in oven for 2 hours. Carefully un-mold cake on to serving plate. Cut cake with a hot knife.
  7. This recipe comes to us from Judy Ritchie. 1 cup sliced or slivered almonds, toasted 1 tablespoon + 1 cup sugar, divided ¾ cup(1-½ sticks) butter ½ cup cocoa 5 eggs, separated 1/8 teaspoon salt Additional sliced almonds Apple slices Honey preheat oven 375F Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool. Meanwhile, in a large bowl beat the egg yolks with ¾ C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry. Add about l/4 of the egg whites to chocolate mixture and stir to blend. Gradually fold in remaining egg whites. Pour into prepared, greased 10 tube pan. Bake 40-45 minutes or until set. Remove from oven and cool for 10 minutes. Un-mold and remove bottom. Cool completely. When ready to serve, decorate with apple slices and almonds and drizzle with honey. Serves 12. Nutritional info per serving: 380 calories, 9g protein, 31g carbohydrates 24g fat, 110 mg cholesterol, 150g sodium
  8. This recipes comes from Bon Appétit - January, 1999 For cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar 2 teaspoons vanilla extract For glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves Make cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. Make glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Serves 10 to 12.
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