Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Decadent (Gluten-Free!) Chocolate Cake

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Decadent (Gluten-Free!) Chocolate Cake Empty Decadent (Gluten-Free!) Chocolate Cake

    Post by Lobo Thu 25 Feb 2016, 3:48 pm

    Decadent (Gluten-Free!) Chocolate Cake (Serves 8 - 10)

    Make It Ahead by Ina Garten - Barefoot Contessa


    Decadent (Gluten-Free!) Chocolate Cake 1097_213
    Photo: Quentin Bacon

    1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks
    10 tablespoons (1¼ sticks) unsalted butter, cut into pieces, at room temperature
    1 tablespoon, Cup 4 Cup gluten-free flour
    1½ tablespoons sugar
    1 teaspoon instant coffee granules
    ¼ teaspoon kosher salt
    4 extra-large eggs, at room temperature, separated
    ¼ cup heavy cream
    Coffee or vanilla ice cream, for serving
    Preheat the oven to 425 degrees. Grease an 8-inch springform pan and line the bottom with parchment paper.

    Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.

    Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)

    Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.

    Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

      Current date/time is Fri 26 Apr 2024, 9:25 am