Flourless wonder

by Jacqueline Segal
These days, there’s always a certain segment of the population who can’t engage in the best (in my mind) of all food-groups—The “Carbs.” Seasonal holidays, allergy restrictions, or plain, old, personal choices (which I’ll never understand) have forced the industry to include wheat-free and gluten-free versions of our favorite products to satisfy the growing numbers of the non-carbivorous. From bagels to waffles and everything in between, wheat-free foods are available everywhere, and though some do have the same texture and taste as a moderately seasoned cardboard box, there are some that are most definitely worth your while.

Take this flourless chocolate cake, for example. One of the few times my love for carbs is completely overshadowed by deliciousness. And also, for those who cannot stray from the ways of wheat, I’ve also offered a little cheat to make your Duncan Hines taste and look gourmet. Your guests will never know.

Flourless Chocolate Cake

(This recipe should serve eight for dessert. Or, one…I don’t judge.)

1 pound semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1/4 cup espresso (or liquid flavour you might like to add. Liqueurs work well too)
1 teaspoon vanilla extract
7 large eggs, room temperature

1 cup sugar

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides, (or a 9” square pan – looks messy, but tastes just as good). Line the bottom of your pan with parchment paper. Stir chocolate, butter, coffee, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using an electric mixer, beat eggs and 1-cup sugar in large bowl until thick and pale, about 6 minutes (when you lift your beaters, the mixture should form ribbons then dissolve in the bowl). Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until a knife inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan.

To serve, run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar or, use the glaze recipe below.

Chocolate Cheat – A glaze for your boxed cake mixes.

3 oz semisweet or bittersweet chocolate, chopped
3 tablespoons espresso/liquid flavour of your choice – nothing too concentrated
3 tablespoons unsalted margarine or butter
3 tablespoons sugar

Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth. Cool 5 minutes and then pour warm glaze over cake. If you really want to impress, double the recipe and add ¼ cup whipping cream. Cut your cake through the middle horizontally, and brush a generous amount of glaze on the bottom layer of the cake, before coating the top. Best to do when just slightly warm, to allow the cake to absorb the glaze, and best done on a rack over a baking sheet, in case there’s any (finger-licking) overflow.