Yield: 2 8inch cakes
Time (Start to Finish): 2 hours
12 oz semisweet chocolate chips (guittard)
4 oz unsweetened chocolate
1 tsp vanilla (optional)
1 ¾ cup sugar
1 ½ cup melted butter
½ cup water
2-3 tsp cinnamon
1. Preheat the oven to 350F. Grease 2 pans, and put them on a cookie sheet that has sides. You will be filling the sheet pan with hot water so they are baking in a water bath
2. Chop up all the chocolate and make sure it is in equal sized pieces.
3. Melt the butter, and pour it over the chocolate. Stir to melt the chocolate
4. In a saucepan, heat up the water and 1 ½ cups of the sugar until it just begins to boil. Pour it over the chocolate and stir. This will finish melting the chocolate
5. In another bowl, whisk the eggs and the ¼ cup of sugar until it begins to get pale in color. Gently fold it into the chocolate mixture until it is combined
6. Pour the batter through a strainer into each of the 8 inch pans, making sure to be even. The strainer will take out any cooked egg or unmelted chocolate.
7. Bake in a water bath for about 45 min until it is stiff in the center, and wiggles like jello.
8. Take out CAREFULLY (there is hot water involved) and it will fall a little bit
9. Place in the fridge and serve cold!
Rating: 5 strawberries
Notes: This gluten free chocolate cake (without the vanilla) is out of this world. I made if for my neighbors, scott and alan who were moving out next door, so sad! Scott cant have wheat, so this was a treat to say I will miss them. I brought some to work, and lets just say I have never seen cake go do fast. It is really morel like chocolate fudge. It is thick and dense, so only eat it in small slices. Whipped cream goes best, it cuts the intensity, or you can just eat a few bites every hour, that’s what I would do. This is really a great treat. It is a commitment, but once you make it once, you will see how easy it is. It is very impressive, and something I am already getting requests for again! I will miss you guys next door!!