The Gluten Free Cookbook!
This is a great rich semisweet chocolate cake for any reason. Screw Betty crocker.
Chocolate Almond Rum Cake 350º Preheat with oven Rack in center
Things you need: 4 oz. semisweet chocolate
1/4 c. Butter unsalted
1/2 c. almonds skinned
2/3 c. sugar (it will be divided)
3 Tbsp. cornstarch
3 eggs separated @ room temperature
1 Tbsp. Rum or favored spirit
1/4 tsp cream of tartar
- Butter a 9 x 1-1/2 inch cake pan. Line with Parchment and butter lightly.
- Melt chocolate and butter in a double boiler and stir until smooth.
- While chocolate cools, grind the nuts and 3 Tbsp. in a processor, until as smooth as possible.
- Transfer nuts to a small bowl and mix in 4 tbsp of sugar and cornstarch, then stir into chocolate.
- Beat in the egg yolks into the chocolate with a wooden spoon until it is smooth and thick.
- Stir in your Preferred Spirit.
- Beat the egg whites and cream of tartar in a large bowl until soft peaks form, slowly beat in the remaining sugar until stiff white peaks form.
- Fold in about 1/3 of the whites into the chocolate mixture, then spoon the rest into the whites.
- Keep folding until it is blended and no streaks remain.
- Pour batter into the Prepared pan and bake for about 25 minutes.
-Let the cake cool for 10 minutes, then run a knife along the edge of the parchment, then turnout the cake onto a wire rake to remove the parchment. Invert and let cool completely.
more coming soon...
Chocolate Almond Rum Cake 350º Preheat with oven Rack in center
Things you need: 4 oz. semisweet chocolate
1/4 c. Butter unsalted
1/2 c. almonds skinned
2/3 c. sugar (it will be divided)
3 Tbsp. cornstarch
3 eggs separated @ room temperature
1 Tbsp. Rum or favored spirit
1/4 tsp cream of tartar
- Butter a 9 x 1-1/2 inch cake pan. Line with Parchment and butter lightly.
- Melt chocolate and butter in a double boiler and stir until smooth.
- While chocolate cools, grind the nuts and 3 Tbsp. in a processor, until as smooth as possible.
- Transfer nuts to a small bowl and mix in 4 tbsp of sugar and cornstarch, then stir into chocolate.
- Beat in the egg yolks into the chocolate with a wooden spoon until it is smooth and thick.
- Stir in your Preferred Spirit.
- Beat the egg whites and cream of tartar in a large bowl until soft peaks form, slowly beat in the remaining sugar until stiff white peaks form.
- Fold in about 1/3 of the whites into the chocolate mixture, then spoon the rest into the whites.
- Keep folding until it is blended and no streaks remain.
- Pour batter into the Prepared pan and bake for about 25 minutes.
-Let the cake cool for 10 minutes, then run a knife along the edge of the parchment, then turnout the cake onto a wire rake to remove the parchment. Invert and let cool completely.
more coming soon...