I was a typical kid born in New York City. For the first five years of my life, I enjoyed Gluten everything—a donut every morning from Hot & Crusty Cafe, a famous NYC pretzel on my way to play in the park, and last but not least, a double-swirl Mister Softee Ice cream cone on the corner next to my building. I was just a little girl, where I of course knew what a food allergy was, but the word “Gluten” was nowhere near my vocabulary.
Flourless Chocolate Cake
Ingredients: 4 (1 ounce) squares semisweet chocolate, chopped, ½ butter (organic butter), ¾ cup white sugar, ½ cup cocoa powder, 3 eggs (beaten), 1 teaspoon vanilla extract.
Directions:
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
-Lastly, bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.