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Tuesday, September 27, 2011

No need to be celiac!!!

It's true that nowadays, more and more people develop food allergies. And gluten is one of the most common ones. Although we don't have that problem, we really enjoy this recipe:

Flourless Dark Chocolate Cake

So rich, decadent, basically a chocolate bomb and yet so simple to make!!! I add my little personal twist using organic blue agave nectar, instead of the not so nice corn syrup , and the nice tang from the orange zest. And of course, nothing but the best, extra brut dutch processed cocoa.

We always have it with berries, any kind that's around does it.

It's such a simple yet satisfying recipe that I promise you if you make it one time, you'll be hooked for life ;)


4 ounces fine-quality bittersweet chocolate (we only use  72% Callebaut Belgian Dark Chocolate)
1 stick of unsalted butter
3 large eggs (from our own hens ;)
1/2 of extra brut dutch processed cocoa (you can also use regular dutch processed cocoa)
1/2 tablespoon of strong espresso coffee.
the zest of one orange (make sure it's organic so it's pesticide free)


Preheat oven to 375 F and butter an 8 inch round springform pan, line it with a round piece of wax paper, and butter that also.

Chop chocolate into small pieces, place them in a double boiler over barely simmering water, add the butter to it, stirring until smooth.

Remove this mixture from the double boiler, add the eggs, espresso and orange zest and whisk well.
Make sure you shift the cocoa powder over the the chocolate mixture to avoid lumps and whisk until just combined.

Pour the batter into the pan and bake for 25 minutes, or until a thin crust forms on the top.
Remove from the oven, cool on a rack for about five minutes and help release with a knife and unmold onto a serving plate.
You can either dust it with additional cocoa powder or you can make this amazing dark chocolate glaze.

Dark Chocolate Glaze

4 ounces of bittersweet chocolate.
3 tablespoons of butter
1 tablespoon of cream or milk
1 tablespoon of organic blue agave nectar.
1/4 teaspoon gluten-free vanilla extract


Melt chocolate and butter in a double boiler over simmering water, until smooth. Remove from heat, add milk, agave nectar and vanilla. Stir it to combine. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula, very gently smooth glaze along the top and sides of the cake, shake a little bit to make it even. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

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