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Flourless Chocolate Cake I

Reviewed: Feb. 3, 2014
This is a definite keeper. My daughter is gluten free and I am always looking for tasty desserts. I took some of the others advice and substituted 3 eggs for egg whites and substituted the grand mariner for the water and it turned out excellent. I baked it in a spring pan with parchment paper on the bottom and it was so easy to remove. Don't over cook, it wont look done in the middle, but once you let it sit, it thickens up. I will definitely make this again!
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