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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Gluten Free Chocolate Cake

Also called by some, gluten free soufflé, this is one of the most decadent desserts that you will create which is gluten free. One taste and you're absolutely in love. Much more like a chocolate soufflé than it is a cake; the taste is out of this world. The cocoa adds some antioxidants to your dessert, keeping you healthier and helping to stave off some long term disease processes.

You will need:

  • 2 sticks of butter (you must use real butter for this recipe, not margarine which is slightly more watery)
  • 1/4 cup Hershey's unsweetened cocoa, plus one teaspoon for dusting the pan
  • 8 ounces of bitter, mildly sweetened chocolate, chopped into fine pieces
  • 5 eggs
  • 1 and 1/4 cups heavy whipping cream
  • 1 cup pure cane sugar
  • 1/2 cup sour cream
  • 1/4 cup powdered sugar

To create the cake:

Preheat your oven to 350 degrees Fahrenheit

Butter a spring form pan measuring 9 inches.

Melt the butter and combine with the quarter cup of heavy cream until it is all melted.

Add the chocolate bars and allow melting. Stir to smooth the mixture and remove it from the heat.

Beat eggs, sugar and cocoa into the 
chocolate into the buttered pan, add the batter you've just created and bake until the entire mixture is set and puffed up.

 It will take about 40 minutes to cook completely. 

Allow to cool approximately 40 minutes to an hour before you try to unsold the cake.

Beat the sour cream and the confectioners’ sugar with the remaining heavy cream and serve as a

Decadent does not even begin to describe this dessert, which is lovely enough to serve to guests at a holiday 

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