The bakery I worked at specialized in gluten free baking and the flourless chocolate cake was their star. I've made more flourless chocolate cake than I'd care to remember but I've always been found of it so I wasn't worried about finding a hope for all the leftovers.
The Verdict: Delicious. When I pulled it out of the oven it was tall and fluffy, unlike all the cakes I've baked before. I thought it was strange but after it cooled it had reduced to an inch and change, now that's how it should go! Granted, it didn't turn out as pretty as all the other flourless chocolate cakes I've baked but it tasted about the same so I was a happy camper.
Tips for Next Time: The bakery recipe that I'm used to had ground coffee in it. It's no secret that coffee and chocolate are the new peanut butter and jelly so next time I make this I'll probably throw a tablespoon of instant espresso in. Also, for ease of serving a crowd, next time I also plan on copying the bakery by caking this in a sheet pan, that way I can slice and dice smaller more appropriate portions without it being a huge hassle.
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