Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!
When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!
She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.
After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.
Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!
Gluten-Free Chocolate Flourless Berry Cake
- Preheat the oven to 350°F degrees. Spray the bottom of a 9-inch springform pan with cooking spray. Cut a piece of parchment or waxed paper in a circle to fit the bottom of the pan, put it in the pan and spray that with more cooking spray.
- Melt butter and chocolate chips together in a microwave (about 2 minutes) or on top of a double boiler. Mix together the sugar, cocoa powder, crème de cassis, and salt. Add to the chocolate mixture, add the eggs and vanilla and mix well. Pour the batter into the prepared pan.
- Bake for 45 minutes. Let cool in the pan for about 10 minutes or so, then finish cooling on a rack (or not, I often just let it cool in the pan).
- Prepare the glaze by placing the 3 ounces of chocolate chips in a heat-proof bowl. Bring the cream just to a boil in a small pan over medium heat. Pour the cream over the chocolate chips, let sit for 5 minutes then stir until smooth and glossy. Stir in the crème de cassis and vanilla. Pour the glaze over the cooled cake.
- Whip the cream with the powdered sugar until soft peaks form. Top the cake with the whipped cream and berries.
Yields: 8-10 servings
- Gluten-free non-stick cooking spray
- 2 sticks (1 cup) unsalted organic butter
- 8 oz semi-sweet chocolate chips (1½ cups)
- 1½ cups Wholesome! Organic Cane Sugar
- 1 cup sifted unsweetened cocoa powder
- 6 tbsp crème de cassis or raspberry liqueur
- Pinch kosher salt
- 6 large cage free, organic eggs
- 1 tsp gluten-free pure vanilla extract
- 3 ounce (½ cup) semisweet chocolate chips
- ¼ cup heavy cream
- 2 tbsp crème de cassis or raspberry liqueur
- ½ tsp gluten-free pure vanilla extract
- Cream and Berries
- 1 cup heavy cream
- 2 tsp powdered sugar
- 1½ cups mixed berries