My Gluten-free (GF) recipes.
Flourless Chocolate Cake
1 package (12 ounces) semisweet chocolate chips – 380 grams
1 cup unsalted butter, cut into pieces – 225 grams
1/4 cup water
1/2 cup liqueur
1/2 teaspoon instant coffee granules
1/2 cup baking cocoa
1/3 cup sugar
Grease the bottom of a 9-in. springform pan. Line the bottom of the pan with parchment or waxed paper. Grease also the paper.
In a saucepan add chocolate cips, butter, water, sugar and coffee granules. Heat over medium-low heat, stirring frequently, until melted and smooth.
Stir in cocoa until smooth.
Remove from heat.
Beat eggs in a large mixing bowl for 5 minutes or until the volume doubles. Add beaten eggs, one-third of the composition (eggs)at a time, until thoroughly incorporated.
Scrape batter into prepared pan. Bake at 325° for 40-45 minutes or until cake has risen and edges start to get firm and shiny.
Cool completely in pan on wire rack (center will sink slightly).
Cover cake; refrigerate for 4 hours or overnight.
(Cake is very good if is made 3-4 days in advance.)
The day you want to serve – remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter.
For the decoration (Optional)- melt some chocolate cips with some sugar and liqueur. Add this composition on the cake and add your favorite fruits.
6 tablespoons sugar
250 ml milk
28 g gelatin
500 ml whipped cream
100 g raisins soaked in rum
350 g pineapple pieces
Cooking stirring constantly until it thickens to a thin sourcream.
Dissolve gelatin in 100 ml cold water and then add the hot cream.
Allow to cool.
When the mix begins to thicken add the bitten whipped cream, beaten egg whites, raisins and pineapple.
Place the composition in a nonstick bakeware 9-Inch springform pan.
Cold for 5-6 hours.