As you may already know, my brother has celiac and can't eat wheat, so I am always on the look out for good gluten free recipes. This year, when Laura and I threw our annual joined forces for our annual birthday bash, Matt was home for spring break and therefore was able to come share in the celebration.
Great, obviously, but that also meant that I wanted to make a birthday cake that he could eat. Luckily, I'd been holding onto a flourless chocolate cake recipe by David Lebowitz for just an occasion, and it did not disappoint.
Flourless chocolate cakes are pretty spectacular. They are dense and rich, but without stodgy flour, they are simultaneously airy and light. As long as you're not intimidated by whipping some egg whites and folding them into your batter, it's a reasonably easy thing to prepare, which is something that I'm not sure can be said about the typical gluten free cakes, with all their xantham gum and six different types of weird flour.
Melted chocolate and butter are combined with espresso, and then beaten egg yolks and sugar are mixed in. The whipped egg whites and a little more sugar are then folded into the chocolate mixture in two batches. All that's left to do is to bake for about 25 minutes at 350˚. Super easy-- and yet, so elegant, especially when served with homemade whipped cream (highly recommended). Everyone will be so impressed, especially your gluten free brother who came to your party after the comic con.
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