A Decorated Recital Cake!

I will soon have a cello recital and of course you needed to make some dish to bring along. I searched through some cookbooks ( because I only like to cook out of cookbooks) and I thought it would be nice to make something delicious yet gluten free (which is a challenge). I looked in the cookbook called Harry's Roadhouse Cookbook and found a flour less chocolate cake. We had all the ingredients so it was perfect! I got a little worried when the egg whites didn't turn out the way they were supposed to ( stiff but not dry) but it turned out fine. I love to decorate food so I put a little glimmer into the cake. I am now trying to contain myself from eating it because I want to save the cake for the folks that are supposed to eat it.

Here is the recipe, I hope you get a good gluten free cake!

Ingredients

1 pound bitter sweet chocolate, chopped

1 cup butter (which is pretty much two sticks but check the butter's label)

9 eggs separated (which means separate the yolks of the eggs and the whites but SAVE BOTH)

3/4 cup + 1 tablespoon sugar

Powdered Sugar for decoration

Melt the chocolate and butter together in a double boiler. Set that aside to cool. Beat egg YOLKS with the 3/4 cup sugar at high speed until batter falls in ribbons. In a separate bowl beat egg WHITES until they start to turn white and foamy; then add the tablespoon of sugar and continue beating until stiff BUT NOT DRY. Fold chocolate into the egg yolk batter. Then, in three additions, carefully fold in egg whites. Bake in a 10-inch springform pan that has been greased and lined with parchment paper. Bake at 325 degrees F for 30 minutes, until firm on top but still jiggly in the middle. Let cool to room temperature. Dust with sugar and serve slices with whip cream.

Please make this recipe if you have a question go to epicurious.com don't be intimidated it tastes great! Keep trying remember I am just beginning to conquer the kitchen!