Flourless Chocolate Cloud Cake

 

CAKE

• 8 ounces (225 g) semi-sweet chocolate (not chocolate chips), coarsely chopped
• ½ cup (1 stick or 113 g) butter, at room temperature
• 6 large eggs
• 1 cup (200 g) granulated sugar
• 1 tablespoon instant coffee granules or instant espresso powder

WHIPPED CREAM

• 1½ cups (355 g) heavy cream, cold
• ¼ cup (31 g) powdered sugar
• 1 teaspoon vanilla extract or vanilla bean paste

FOR SERVING

• shaved semi-sweet chocolate for topping

Instructions

 

FOR THE CAKE

• Preheat the oven to 350°F. Set aside an 8 or 9-inch round springform pan (do not grease the pan).
• Melt the chocolate, butter, and instant coffee granules in a microwave-safe bowl on half power, stirring halfway through, until smooth. All microwaves are different, so this can take anywhere from 1-2 minutes. Alternatively, you can melt the chocolate and butter over a double boiler.
• Let the chocolate mixture cool to barely lukewarm and then add two whole eggs, stirrring after each addition. Separate 4 eggs, placing the whites into the bowl of a stand mixer and the yolks into the chocolate mixture. Stir the yolks into the chocolate mixture, followed by ½ cup (100 g) of the granulated sugar.
• Whip the egg whites until frothy, then gradually add the remaining ½ cup (100 g) of granulated sugar and beat until glossy soft peaks form, about 5 minutes. They will hold their shape, but not stand straight up and be stiff.
• Gently fold about ¼ of the whites into the chocolate mixture to lighten it. Then carefully fold the remaining whites into the chocolate until no whites are seen. Pour the batter into the pan and smooth the top.
• Place the springform pan on a baking sheet and bake the cake until the top looks puffed and the center is no longer jiggly, about 35 to 40 minutes. Don't allow it to bake beyond this point.
• Let the cake cool in the pan on a wireless cooling rack. It will sink in the center as it cools, which is perfectly normal and a good thing!

WHIPPING THE CREAM

• In the bowl of a stand mixer, whip the cream until foamy. Slowly add the powdered sugar and vanilla and continue to whip until soft peaks form.
• Dollop billowy soft whipped cream over the crater on top of the cake. Using a vegetable peeler, shave semi-sweet chocolate over the top.
• To serve, run a knife around the edge of the cake and then release the sides of the springform pan. Cut into wedges and serve. Store leftovers in the refrigerator for up to 3 days.
• 
  

Gluten Free Teriyaki Sauce

 

Ingredients 

• ½ cup low-sodium tamari
• ▢¼ cup light brown sugar, packed
• ▢2 tablespoons honey
• ▢3 tablespoon vinegar
• 1 teaspooon salt
• ▢1 teaspoon sesame oil
• ▢1 teaspoon garlic, minced (or 
• ▢1 teaspoon fresh ginger, grated
• 1/2 C Water
• ▢
•  cup cold water
• ▢1 ½ tablespoons cornstarch (Mix with 1/3 c of water)
• ▢
  

Instructions 

• • In a small saucepan, combine tamari, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk well to combine.
  • In a small bowl, combine cold water with cornstarch and whisk until the cornstarch has dissolved.
  • Whisk the cornstarch mixture into the small saucepan with the rest of the ingredients.
  • Place the saucepan over medium heat and bring to a boil, stirring often with a whisk.
  • Once boiling, reduce the heat to low and let simmer for 5 to 10 minutes until you reach the desired thickness. This is usually closer to 10 minutes.
  • Remove from heat and stir in sesame seeds. Sesame seeds in this recipe are optional.
  • Serve hot with your favorite stir-fry mixture, chicken, beef or whatever you like to pair with teriyaki sauce.

https://www.mamaknowsglutenfree.com/gluten-free-teriyaki-sauce/

Gluten Free Honey Milk Rolls

 

Ingredients

  

• ▢4 cups gluten free flour blend (563 grams) * See Notes! (Weight for Steve's Blend Only!)
• ▢1 ¼ cup milk or non-dairy milk * See Notes
• ▢2 teaspoons active dry yeast *See Notes
• ▢⅓ cup honey
• ▢½ cup unsalted butter melted
• ▢2 large eggs
• ▢1 teaspoon salt
• ▢1 egg for the eggwash

Instructions

 

• ▢
  Add the 1 ¼ cup milk or non-dairy milk and ⅓ cup honey to a small glass dish. Heat it in the microwave for 25 seconds. You do not want the liquid hotter than 110º F. Stir to mix the honey and milk. Add the 2 teaspoons active dry yeast and let it sit for 5 minutes until it gets bubbly.
• ▢
  Add the yeast mixture, melted ½ cup unsalted butter, and 2 large eggs to the stand mixer. Mix on low speed until they are blended.
• ▢
  Add the 4 cups gluten free flour blend (563 grams) and 1 teaspoon salt to the stand mixer. Mix on low and gradually increase to medium speed.
• ▢
  Note, you can also mix this all by hand.
• ▢
  Use your hands to tear off some of the dough and roll it into balls. Place the dough balls on a parchment paper-lined baking sheet. I used a 1/4 sheet pan, but a 9x13 pan will also work well.
• ▢
  Loosely cover the rolls with plastic wrap and allow them to rise. Rise the rolls for 40-45 minutes. You can see how much my rolls rose.
• ▢
  Rise your rolls in a warm oven. I preheat the oven to 200º F. I then turn the oven off, cover the rolls loosely with plastic wrap, then place them in the warm oven. This may not be needed in the hotter summer months, but this is how I tested the recipe.
• ▢
  Use a whisk to mix the remaining egg in a small dish. Use a pastry brush to brush each roll with the egg wash.
• ▢
  Bake the honey rolls at 350º F for 20-25 minutes. The final baking time will vary depending on the size of the rolls you make.
• ▢
  Move the rolls to a cooling rack and allow them to cool a little before serving.
• ▢
  Store the leftover rolls in an airtight container. Gluten free doesn't keep fresh for long, so I highly recommend storing leftover rolls in a freezer-safe zip bag in the freezer. Microwave the rolls for 30 seconds to thaw them.

https://www.fearlessdining.com/wprm_print/fluffy-gluten-free-milk-honey-rolls/