I have a friend who has Celiac's disease. Her birthday just came about and I wanted to do something special for her, so I decided to make her a birthday cake. I can't afford to get alternative, gluten free flours, so I decided that I would make a flourless chocolate cake. Upon scour the internet for recipes, I found this one and many like it. While the averages to most of them were high, all the reviews were consistently mixed and complaining of too much chocolate flavor and a problem with dryness. Noting that, I decided to use this recipe but alter it some.
I cut the amount of chocolate down to 8oz and used a mixture of both dark chocolate and semisweet chocolate. I also added 1 cup of cherry cola to give the cake some lightness and moisture from the carbonation as well as a complimentary flavor for the chocolate. This was all an experiment so I wasn't sure how it would turn out. In fact, the soupy texture of the batter had me freaking out for a moment. I ended up with two cakes out of the mix and baked them both for about an hour at 325 instead of 300. I haven't tasted the final product yet as I am saving them to enjoy with my friend, but they came out light, springy, and absolutely gorgeous. The batter tasted great so I imagine they do too.
So, for being a good base recipe I give this 3 stars. However, as my experimentation points out, this could be much better.
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I have a friend who has Celiac's disease. Her birthday just came about and I wanted to do...