Hi Bakers! Welcome to Season two of the podcast!! I'm excited to bake with you for another year and share amazing gluten-free recipes with you. This bake has no flour and is naturally gluten-free but you won't miss the flour one bit. Flourless Chocolate cake is a rich and chocolaty bake that is perfect for a special occasion but easy enough to make on a weeknight. It can be made a day ahead and garnished the day you serve it. Ice cream or whipped cream and fresh fruit are two tasty ways to eat it. This recipe was modified from the New York Times recipe for Flourless Chocolate Cake. I added less butter,  some espresso and a bit of cocoa powder. I hope you love this rich dessert as much as I do -Carolyn
Naturally Gluten-Free Flourless Chocolate Cake
makes one 8” or 9” cake
2 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons espresso dissolved in 2 tablespoons of hot water
4 large eggs
1/2 cup granulated sugar
2 tablespoons dark cocoa powder
1/2 teaspoon salt
Garnish with cocoa powder or powdered sugar
top with fresh fruit, whipped cream, ice cream, or any combination of these
Preheat oven to 350F and place rack in the middle of the oven. grease and line an 8” or 9” cake pan with parchment paper. You can also use a springform pan.
Melt together butter and chocolate chips in the microwave or over hot water. Add espresso and stir well. This may take a minute because the chocolate mixture is very thick.
Beat eggs in a large bowl until light yellow in color and fluffy. In a small bowl thoroughly combine sugar, salt, and cocoa powder. Make sure no cocoa lumps remain. Add sugar mixture to eggs and stir until just mixed. Using a spatula, add the chocolate mixture to the batter making sure to scrape the bowl and incorporate the thicker chocolate completely into the egg batter. Pour into prepared pan and bake for 15-20 minutes or until puffed. Cool completely. Dust with cocoa powder or powdered sugar. Serve with fresh fruit or your favorite garnish. Enjoy!

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