1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish
Preheat oven to 325 degrees F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
Full Version: Gluten Free Chocolate Cake
Celiac Disease and Gluten-Free Forum (Home) > Celiac Disease and Gluten-Free Forum > Gluten-Free Recipes - Baking & Cooking Tips
Wow! Thank you. I was just thinking that I need to try another recipe. My son's first B-day party since the diagnosis is coming up in six weeks, and I'm trying to find the best cake recipe! The gluten-free mixes are so expensive and you usually get less than a regular mix.
QUOTE(JennyC @ Jun 24 2007, 12:23 PM) 
Wow! Thank you. I was just thinking that I need to try another recipe. My son's first B-day party since the diagnosis is coming up in six weeks, and I'm trying to find the best cake recipe! The gluten-free mixes are so expensive and you usually get less than a regular mix.
I intend to try this chocolate cake recipe because it sounds really yummy. But, I have to mention that Namaste cake mixes make an 8-1/2 by 11 cake pan, 2 layer cake or 24 cupcakes and the Whole Foods in my area sells them for around $5.99. Their Spice Cake is terriffic, their chocolate cake is really good too. Their Vanilla cake has specks in it because they use real vanilla bean.
Yes, it's more expensive than regular but you get more than you do with any other gluten-free cake mixe that I've found and I haven't found any mixes with better taste or texture.
QUOTE(tabasco32 @ Jun 24 2007, 01:57 AM)
1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish
Preheat oven to 325 degrees F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish
Preheat oven to 325 degrees F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
I might try this next week for work.
I tried this recipe and it was really good. It's very rich, it's like a mousse cake, and it just melts in your mouth. Highly recommended!
No calories did you say?
I had this cake while at Disney & even tho I'm not a chocolaholic , I loved this cake.
Oh, that might be the reason I gained a few pounds while at Disney......
enjoy
mamaw
I had this cake while at Disney & even tho I'm not a chocolaholic , I loved this cake.
Oh, that might be the reason I gained a few pounds while at Disney......
enjoy
mamaw
Hi all,
Anyone that's in a baking frame of mind here's a link to my chocolate cake recipe,
You even get photograph's so you can see what it should look like !
.
Happy Baking.
.
Chocolate Cake Recipe (with Photo's)
.
David
Anyone that's in a baking frame of mind here's a link to my chocolate cake recipe,
You even get photograph's so you can see what it should look like !
.
Happy Baking.
.
Chocolate Cake Recipe (with Photo's)
.
David
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