by Ruth Storkel.
It’s still dessert month….. have you tried a new recipe yet? Visited a local bakery? Plus, it’s Burien’s Restaurant Week until Saturday, October 19, so you know they’ll all have fantastic desserts.
My neighbor and I were going to stop in at Bakery Nouveau, but then she caught a cold, so we postponed getting our special treat there until she is well again.
“Nana,” a marvelous cook, generously shared one of her special recipes with us. (This is the “Nana” who has been teaching her four granddaughters at weekly cooking classes. )
Desserts are a decadent pleasure, but not everyone can indulge as they want due to dietary concerns. Fortunately, Nana has developed several “non-gluten” recipes for family members who need a special diet. Here is her recipe for “Chocolate Gluten-free Cake” that everyone can enjoy!
CHOCOLATE GLUTEN-FREE CAKE
Ingredients:
6 1/2 oz. of bittersweet chocolate
1 1/2 sticks unsalted butter (room temperature)
2/3 c. sugar
1 and 2/3 cups (7 oz) sliced almonds (grind in blender)
4 large eggs, separated
1 tsp. almond extract
1/2 c. apricot jam
Directions:
Heat oven to 300.
Line a 10-inch springform pan with parchment paper.
Chop the chocolate into small pieces and melt in a heatproof bowl over a saucepan of simmering water. Remove from heat and cool until tepid.
Using an electric mixer, cream the butter and sugar together until soft and creamy. Add the ground almonds, almond extract, egg yolks, and melted chocolate until evenly blended.
Whisk the egg whites until stiff, add to the cake mixture, and fold quickly, using a rubber spatula.
Pour into prepared pan and bake for 35 minutes.
A light crust will form on the top, and the middle will be slightly squishy. Remove from oven. Let cool a little while before carefully removing the sides, cooling on a wire rack. Slide a long knife under the cake to release it from the parchment, but leave the cake on the paper.
Spread apricot jam over the cake.
Next comes the icing!
Icing ingredients:
3 1/2 oz. bittersweet chocolate (70% cocoa)
3 TBSP. unsalted butter.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Spread this mixture evenly over the top of the cake and leave to set. Slide the cake off the paper onto a serving platter. Sprinkle top with slivered almonds.
DESSERT LOVERS… ENJOY!
