Flourless Chocolate Cake

An amazing rich and dense and chocolate cake with no flour. Simple to make and decadent.


1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
8 squares bittersweet chocolate
3/4 bag Semi Sweet Chocolate Chips
1 cup unsalted butter
6 eggs

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate and chocolate chips. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Gluten Free Cupcakes

Gluten Free Cupcakes

INGREDIENTS
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Flourless Cupcakes

Flourless Cupcakes

1 stick unsalted butter
1 c. sifted powder sugar
4 eggs, well beaten
1 tsp vanilla
1 c. sifted cornstarch
2 tsp baking powder

Preheat oven to 350.
Fill 15 holes in muffin tin with liners.
Cream together butter and sugar. Add eggs and vanilla; beat until light.
Sift cornstarch then measure. Add baking powder to corn starch and sift 3 more times.
Combine the creamed ingredients with the sifted ingredients until blended.
Fill containers about 1/2 full and bake 15 mintues.

Sprinkle with powder sugar or top with icing.