Monday, March 21, 2011
The next cake you make
Do you like cake?
I've always thought cake was all right. If given a choice, I'd probably choose cookies or ice cream or even candy over cake.
Saturday, our friends invited us to their home for dinner. It was gusty and rain was splashing against the windows, but inside it was toasty warm and we feasted on roast pork and risotto and French onion soup. We poured glasses of wine and listened to the music of our youth.
I'd volunteered to bring dessert. And it had to be gluten-free, considering my husband's intolerance for all things filled with white flour. The first idea that came to mind was a flourless chocolate cake.
I'd never made a flourless chocolate cake, and frankly wasn't expecting it to turn out well. I googled "gluten-free flourless chocolate cake," chose the very first recipe I came across and made it.
And it is the best cake I have ever made, chocolate or otherwise. Flourless or otherwise. It was moist and decadent and rich and silky and it smelled like love. If you are going to make a chocolate cake any time soon, I must recommend you try this. You won't be disappointed.
Firstly, props to the Gluten Free Goddess for this recipe. I bow down to you. I am not worthy!
Secondly, let us embark upon the four bajillion photos I took of the cake preparation process.
Now here's where there's a bit of an interruption in my picture-taking, because my food processor does this thing where when you fill it with liquid it wants to start leaking. So I have to hurry the hell up and blend stuff and then pour it out or it makes an unholy mess and then I lie down on the floor and cry.
So what I did while I was not taking photos was I poured the coffee, eggs and vanilla into the processor and then quickly (DEAR GOD, QUICKLY!!) blended it and poured it into the pan.
This is what happens when you find a stranger in the Alps. Or when you feed a woman scrambled eggs. Or when you ... try to blend too much liquid in your food processor. Do I need a bigger food processor? What is wrong with my machine? Why, Lord? Why?
We took it out of the pan. We sifted powdered sugar on top of it. We strategically placed raspberries around it.
pretty, pretty good.
We enjoyed it. We ate most of it.
So anyway, seriously. Make this cake. You'll need to have a little time on your hands because it requires that once it's done baking, you cool it completely and then refrigerate it for a few hours. But it is so worth it.
Visit the Gluten Free Goddess here for the recipe. Happy baking!