This is OMG Good
It’s National Bittersweet Chocolate day today – January 10, 2011- http://www.foodimentary.com/2010/09/chocolate/
In honour of that, and the blog event Lauren at Celiac Teen is hosting this month, I am submitting this recipe as a re-post, with its’ gluten-free adaptation, for Go Ahead Honey It’s Gluten Free: http://www.celiacteen.com/2011/hello-2011/
Adapted from House and Home Magazine
Walnuts, which are high in Omega 3’s, and mono-unsaturated fats, and dark chocolate, which is high in antioxidants make this dessert nearly healthy.
Gluten Free Adaptation: My husband needed to take a dessert to work for a potluck. One of the people participating in the potluck has problems with gluten. This was an easy dessert to make gluten free — I simply substituted buckwheat flour for the wheat flour. The result had a bit of a different texture, but tasted very good.
3 large eggs
¾ c. sugar
¼ c. all-purpose flour
4 T. butter or margarine, melted
2 c. walnut pieces, coarsely chopped
Preheat oven to 375. Spray a 9” spring form cake pan with cooking spray and set aside.
Place eggs and sugar in the bowl of a heavy duty mixed with whisk attachment. Beat at high speed until thick, 2 to 3 minutes. Add the flour and whisk to blend. Add butter and nuts and whisk to blend.
Pour the batter into the greased cake pan. Place in center of oven and bake until firm and golden about 20 minutes. Once the cake is ready, set on a rack to cool for 10 minutes. Run a knife along the side of the pan. Remove the side of the pan leaving the cake on the pan base. The cake can be prepared up to this point and chilled. To serve, place and wedge of cake on each plate and drizzle w/ the Espresso-Chocolate Sauce. This cake is best served warm but can also be served at room temperature. Makes 8 servings.
3 ½ oz. Bitter sweet chocolate such as Lindt Excellence 70%, broken into pieces
6 T. hot brewed espresso coffee
Place the chocolate squares in a bowl. Pour hot coffee over the chocolate and let sit for 5 minutes. Stir to combine. Makes ¾ cup.