Seeing as we just came out of a holiday weekend filled with advertisements for pastries and chocolate concoctions galore, you might still be a bit down in the dumps if you're following a gluten-free diet. It takes a lot of willpower to keep that positive attitude when you're strolling down grocery aisles filled with those heart-shaped cakes and shortbreads!
So here's a delectable chocolate cake that'll be sure to satisfy your sweet tooth cravings. And the good news is, you don't have to buy a ton of different gluten free flours for it. I recommend just getting one pre-made mix that will serve as a decent pastry blend, but if all you have is rice flour, it'll work just fine. Here's how to make it:
Ingredients:
- 4 1/2 ounces sweet baking chocolate
- 1/2 cups boiling water
- 6 large eggs, separated, yolks discarded
- 2 cups granulated sugar
- 1 cup butter, softened
- 1 1/2 teaspoon gluten-free vanilla
- 2 cups rice flour or gluten free baking mix
- 2 tablespoons cornstarch
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 bar German or Swiss chocolate
Directions:
Preheat oven to 350 degrees. Melt 4 ounces chocolate in boiling water. Set aside to cool. In a mixing bowl, blend egg whites until forth appears; add 1/2 cup sugar. Beat until stiff. In large mixing bowl, cream remaining butter, sugar and vanilla until well blended and fluffy. Blend cornstarch, baking powder, soda, salt and flour. Blend in buttermilk and chocolate mixture. Fold in egg whites. Pour batter into three greased and gluten-free floured round cake pans. Bake for 30 minutes or until toothpick comes out clean. Cool and frost. Using a potato peeler, curl chocolate from bar on top as a garnish or add to serving plates. Yield: 12-16 slices.
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