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/