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Document Id : 4177
File Type : PDF
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Gluten Free Chocolate Cake
GLUTEN FREE CHOCOLATE CAKE
7 ounces semisweet chocolate
1 stick butter or margarine
2/3 cup sugar, divided
6 eggs, separated
3/4 cup (4 ounce) blanched almonds, finely chopped
In the top of a double broiler, melt the chocolate over hot water. In a medium-sized bowl, cream the butter or margarine with 1/3 cup of sugar. Add the egg yolks and beat at high speed until very light. Add the melted chocolate and almonds. Mix well. In a separate bowl, beat the egg whites stiff with remaining 1/3 cup of sugar. With a rubber spatula, fold the stiffly beaten egg whites into the chocolate batter.
Reserve 1/2 cup of the batter. Pour the remaining batter into an nongreased 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 30 minutes. Cake is done when a toothpick inserted into the center, comes out clean. When cool, run a knife around the edge and remove the frame. Pour the reserved uncooked batter over the top of the cake and chill. Garnish with chocolate shavings. Serves 6 to 8.
7 ounces semisweet chocolate
1 stick butter or margarine
2/3 cup sugar, divided
6 eggs, separated
3/4 cup (4 ounce) blanched almonds, finely chopped
In the top of a double broiler, melt the chocolate over hot water. In a medium-sized bowl, cream the butter or margarine with 1/3 cup of sugar. Add the egg yolks and beat at high speed until very light. Add the melted chocolate and almonds. Mix well. In a separate bowl, beat the egg whites stiff with remaining 1/3 cup of sugar. With a rubber spatula, fold the stiffly beaten egg whites into the chocolate batter.
Reserve 1/2 cup of the batter. Pour the remaining batter into an nongreased 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 30 minutes. Cake is done when a toothpick inserted into the center, comes out clean. When cool, run a knife around the edge and remove the frame. Pour the reserved uncooked batter over the top of the cake and chill. Garnish with chocolate shavings. Serves 6 to 8.
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