I spent hours on the web and looking through the miscellaneous papers that we had printed out. Boy do I have an affinity for recipes... On Saturday morning I was determined to find the recipe and prepare this chocolate delight for an event. I pulled out recipe book after recipe book in my cupboard. I looked in all the places I knew I had placed loose papers. Found many recipes that need to be recycled, but not the one I was looking for.
I was starting to feel that cloud of gloom hovering and I had just two or three books in the corner - then I saw it... The Chocolate book!!!! It still had all my little post it flags marking recipes. "I found it, I think it's in here!" I quickly ran to the living room to show the hubby. He said "That's it, it's in there."
Sure enough it contained the recipe I was looking for - in the typed print of the book. I had been wrong, we didn't get the recipe the way I thought and all the correct memories (well the new version of correct) came flooding back. I was so excited. It was almost free of the ingredients that we needed. I decided on a few adjustments and whipped it up. As I began melting the chocolate, the smells began to waft through the house. The chocolate numm-y-ness filled all of us with delight.
Shortly after it was done I took it to the event. It was so mean of me not to let them all have some. The delicate dessert left those at the house with the wonderful aroma but nothing to taste. It was a big hit again and I am posting it here to share the recipe with all of you who wanted it.
Here is my modification of the recipe from "The Cook's Encyclopedia of Chocolate"; French Chocolate Cake.
|Gluten Free, Dairy Free, Soy Free French Chocolate Cake|
GFCFSF French Chocolate Cake
9oz. bakers chocolate (I used 100% Cocoa)
1 cup GFCFSF Earth Balance (or butter)
1/2 cup Turbinado unrefined sugar
2 Tablespoons Bourbon Vanilla (Homemade with bourbon and vanilla beans, but you can buy it as well)
1 tablespoon Coconut Flour
1. Preheat oven to 350 degrees. Cut out parchment paper to cover bottom of a 9" springform pan. Grease the bottom of paper a touch so it sticks to the pan, then grease the sides of pan liberally. Wrap the whole pan with aluminum foil so that water doesn't get inside.
2. Over low heat melt butter and add the sugar. Stir until mostly dissolved, it will still be a bit grainy, but try to dissolve as much as you can. Add the chocolate and still continually until it's all melted and creamy. It may have a small amount of undissolved sugar that will cook out. Add the vanilla and turn off heat.
3. In mixer bowl beat eggs till lightly fluffy, about 40 seconds. Mix in the flour on low speed. For half the chocolate mixture slowly one spoonful at a time. You don't want to cook the eggs. Slowly mix in the second half to form a nice creamy, thin chocolate mix. Pour in the springform pan.
4. Place the springform pan in another pan that has enough room for 1/4" water to surround it. (I use the bottom half of our broiler that came with the oven.) I add hot tap water after the two pans are placed in the oven, that way you don't spill. Bake for about 30-35min. The edges and top will not bounce back like other cakes, you look for it just to not stick to your fingers when you touch it. The edges will be more firm.
5. Cool the cake on a wire rack. I am always to impatient, I take the sides of almost immediately. Pull at the top edge very slightly to loosen it from the edges of the pan. It should be pulled away some and will pull from the edges as it cools more, provided you greased it well. Remove sides and let it finish cooling on the bottom and wire rack.
6. After 30min - 1 Hour, turn the cake upside down on your serving plater and remove the springform bottom and the parchment paper. This should be easy, but be very gentle as this is a delicate cake.
7. You can decorate how ever you choose. I like to make criss-cross patterns with strips of parchment paper and powdered sugar.