I am at it again. I am Gluten Free, and really no processed foods to see if they help my migraines. I do love desserts so when I think gluten free I think no food, and no dessert. BUT, I am completely wrong. I can eat a lot of foods that are actually really healthy for you, and they replace a lot of foods that have gluten in them, with a gluten free product. I was searching around for recipes for gluten free deserts and I found a Flourless Chocolate Cake, which is gluten free.
Reading the recipe and the article that went along with it, they had said that this Flourless Chocolate Cake is really a “crowd pleaser”. Being curious about the desserts I had looked up Gluten Free Bakeries, and come to find out there aren’t any FULL gluten free bakeries but there are bakeries that sell gluten free products. There is multiple in Boston, one being Flour Bakery and Cafe. Although some of the reviews on most of the cafes/bakerys didn’t seem to be very good, at least they have the products, they can work on the taste!
I am not sure what you could do for a frosting, I am sure that there is gluten free frosting’s, because almost everything can be replaced.
Here are the tools for the Flourless Chocolate Cake, a little difficult, but I believe it will be well worth it! Click the link for the recipe.
- A whisk (or two)
- Stockpot, 4 qt. or larger (size is important only in relation to your bowl, as will be seen)
- Borosilicate (e.g. Pyrex) glass (or some other heat resistant material) bowls, I would recommend two. One needs to have a larger diameter than the top of your stockpot, the ot
her only needs to be large enough to hold about two quarts.
- A large enough baking dish to allow a 9″ round springform pan to sit reasonably flat on the bottom. This could be a “casserole” dish or a roasting pan or even the bottom half of a broiler tray. You will want to sides to be taller than an inch and a half.
- A kettle or saucepan in the one quart range in which to boil water
- Parchment Paper
- Aluminum Foil
And the one item that may or may not be in every kitchen:
- An 8″ or 9″ round springform pan
Nice to have is:
- A flexible spatula (or two)
- Oven mitt(s)
- An instant-read thermometer
- A stand mixer with a whisk attachment
- An oven thermometer
