Flourless Chocolate Cake II
Absolutely delicious! One of my goals, after being diagnosed with Celiac's Disease, was to adapt all my favorite family recipes to be gluten free. When I read this recipe, it provided me the basis for modifying my family’s Texas Sheet Cake recipe.
Here are the changes I made to turn this flourless cake recipe into my version of Texas Sheet Cake. #1 – I doubled everything in the recipe with the exception of the eggs. I only used 3 eggs. #2 – I melted the butter and chocolate (I used semi-sweet chocolate chips) in the microwave. #3 – I used Mexican vanilla in the batter instead of regular vanilla. #4 – I poured the mixture into a small 16x11 sheet pan (lined with parchment paper, greased with butter and dusted in cocoa powder) and baked as directed.
#5 – Instead of topping with ganache, I used this icing recipe. 1/2 cup chopped walnuts (optional), 1 stick butter, 3 tablespoons cocoa powder, 6 tablespoons milk, 1 pound confectioner sugar, 1 teaspoon regular vanilla. Mix butter, cocoa and milk. Heat over a low heat. Remove and add sugar, vanilla and nuts. Pour over cake and spread. I now have a gluten free version of my families Texas Sheet Cake. Enjoy!
4 users found this review helpful
Sep. 15, 2013