We’ve come a long way!
Ten years ago Betty Crocker did NOT have a gluten free cake mix on the shelf at the grocery store. Five years ago WalMart did NOT have a gluten free pasta on their shelves. There was no such thing as a gluten free pretzel. A little local gluten free cafe was my source for gluten free experiments. Monica owned the place and went as far as making on demand gluten free corn dogs for me. A little bite of heaven.
was a big deal to me.
Suddenly I felt excluded from most celebrations by my inability to partake of the sacred frosting coated confection that symbolized our united joy at the birth of my friends and loved ones. Or maybe I was just really sad that I couldn’t have a piece of cake while everyone else had smears of multicolored sugar on their lips.
Then, I discovered the cake that no one could resist. Flourless. Three ingredients. Rich, thick, and decadent. The flourless chocolate torte became my celebratory safe haven.
It honestly has 3 ingredients:
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, coarsely chopped
1/2 pound of butter (two sticks), cut into 1/2-inch chunks
This has been my go to recipe since Shauna’s post in September of 2005. It is so easy you will weep. It is so far beyond delicious people will think you are a genius in the kitchen.
I began making this every time anyone had a birthday. I would jump up and down excitedly volunteering to bake because if I made the cake I knew it was safe for me to celebrate. No one seemed to mind. This cake is that good.
Now – I didn’t think it could get any better.
It got better.
I had volunteered to bake a cake for a friend. He was, of course, happy to oblige. Then he asked me a question.
“Can you make it mint chocolate?”
Oh my. I headed to the store and simply replaced the bittersweet chocolate in the recipe with the Andes mint chocolate chips. But I had extra chips. And 2 pints of vanilla frozen custard.
SO… I chopped the extra chips and mixed them into softened custard. When the cake was finished I filled the top of the springform pan with the softened custard and put the whole thing in the freezer.
It was over the top. A very merry unbirthday, indeed.
Could it get better again? Yes.
For my partners birthday he wanted my torte and her cheesecake. We put our heads, and our cakes together, creating a layered birthday cake that all at once took you to Nirvana and nearly left you there from sugar shock.
The variations on this recipe are endless. Take it. Play with it. Enjoy it.
Just don’t try to replace the chocolate with butterscotch chips. Just trust me on that one.
That’s it for Gluten Free Thursday! I hope that I have brought something new and amazing to your table. Let me know if you create a variation on this recipe. I’d love to hear about your experiments.
❤ Sasha Lynn