CakeSpy Note: This is a guest post from Judy Rosenberg, owner of Rosie's Bakery in Massachusetts and author of the newly-released Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book (love the title!!). Here goes:
Most of today’s “gluten free” pastries involve substituting all kinds of alternative choices for wheat flour; this can require changes in the other ingredients due to the fact that the gluten in wheat flour has bonding qualities, and when it is not present, the texture of the cake can be greatly affected.
What is beautiful about the classic “flourless” cake is that no substitutions are required because there is no flour involved to begin with! The incorporation of beaten egg whites and/or whipped cream helps the cake to rise somewhat while baking. The outcome is a marvelously fudgy cake that really accentuates the flavor of the chocolate and the texture that is created when you blend chocolate, butter and sugar together.
I am always thrilled to be able to introduce my gluten free customers to cakes that have been enjoyed for the past 35 years by Rosie’s customers and that I know have stood the test of time!
Here’s a melt-in-your mouth, not-too-sweet, flourless chocolate cake from Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book that makes a welcome dessert for all chocolate lovers, including those who are gluten intolerant. I like to serve this cake with whipped cream or coffee ice cream, and occasionally I will throw some toasted chopped almonds or walnuts on top. If you don’t want to bother with the Chocolate Ganache, just dust the cake with cocoa powder and you still have a winner. After the guests have gone, I have been known to crawl into bed with a small piece that I have heated in the microwave and topped off with a little more ice cream.
makes 12 to 16 servings
- Butter for greasing the pan
- 1 pound (4 sticks) unsalted butter
- 1 cup sugar
- 1 cup strong brewed coffee or espresso
- 1 pound bittersweet chocolate (or a combination of 8 ounces unsweetened chocolate and 8 ounces semisweet), chopped into small pieces
- 6 large eggs, at room temperature
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons heavy (whipping) cream
- chilled Chocolate Ganache (there's a recipe in the book, or use this one)
- Whipped Cream (page 119) or ice cream of your choice, for serving
- Place a rack in the center of the oven and preheat to 325°F. Lightly grease a 10-inch springform pan with butter. Line the bottom of the pan with a parchment circle or pan insert.
- Melt the butter with the sugar and coffee in a large saucepan over medium-low heat.
- Add the chopped chocolate to the butter mixture and stir. Turn the heat off, cover, and let sit until the chocolate has melted, about 10 minutes. Transfer to a large mixing bowl and stir with a whisk until smooth. Set aside.
- Whisk together the whole eggs and egg yolks in a small mixing bowl. Pour this mixture in a stream into the chocolate mixture while stirring vigorously with the whisk until blended.
- Whip the cream in a small mixing bowl with an electric mixer until firm peaks form, about 40 seconds. Stir the whipped cream into the chocolate mixture until fully incorporated.
- Pour the batter into the prepared pan. Bake until the center is set but still slightly spongy in texture and a tester inserted in the center comes out with moist crumbs, about 1 ½ hours.
- Cool the cake in the pan on a rack for several hours.
- Remove the side of the pan and flip the cake onto the rack. Remove the pan bottom and the paper. Place a second rack over a large piece of aluminum foil. Flip the cake right side up onto the rack.
- Pour the Chocolate Ganache over the top of the cake and use a frosting spatula to spread it evenly over the top so that it drips down the sides. Then use the spatula to lightly spread it around the sides of the cake. When the glaze sets, carefully lift the cake off the rack with a metal spatula and place it on a cake plate.
- Serve with Whipped Cream or the ice cream of your choice.