Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, June 22, 2009

My Favorite Chocolate Dessert (with Raspberry Sauce)

This is my personal favorite chocolate oblivion type of dessert. It's simple, easy to make, velvety and smooth. I prefer fruit-based desserts almost all of the time, but this dessert is a good change of pace. The raspberry sauce helps, of course. And it easily kills any hint of chocolate craving in just a few bites...a little goes a long way!

16 one oz. squares semi-sweet chocolate
2/3 cup dairy free, soy free margarine (such as Earth Balance)*
5 eggs

2 tbsp. sugar
2 tbsp. GF All Purpose Flour Blend

two half-pint containers fresh raspberries

1 1/2 cups water

1/4 cup sugar

2 tbsp. tapioca starch

2 tbsp. water

fresh raspberries for garnish

Preheat oven to 400 degrees. Line the bottom of a 9 inch springform pan with parchment paper, set aside.

In a medium saucepan, melt chocolate and margarine over low heat, stirring constantly, until melted and smooth. Remove from heat.

In a large mixing bowl, beat eggs 2 minutes. Slowly add chocolate mixture to eggs, beating constantly - continue beating for several minutes. Add sugar and flour and beat until just mixed. Pour into the prepared springform pan. Bake 15 minutes - cake will not be set in the center. Remove from oven and cool, then chill in the refrigerator. Before slicing, run a sharp knife around the edge to loosen and remove the side from the pan. Cut into 12 or 16 wedges (be mindful of the parchment paper on the bottom).

Make the sauce:
Combine raspberries, 1 1/2 cups water and sugar in a medium saucepan. Bring to a boil, then simmer uncovered about15 minutes. Strain through a sieve, pushing as much raspberry pulp through the sieve as possible and discard the seeds. Return to the saucepan. Combine tapioca starch and 2 tbsp. water, stir until smooth. Add tapioca mixture to the raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook and stir 1 minute more. Remove from heat and cool.

To serve, spoon about 2 tbsp. sauce onto each dessert plate. Place a thin wedge of chocolate dessert on the sauce. Garnish with fresh raspberries and a bit of powdered sugar, if desired. Serves 12 - 16.

*Coconut oil would also be nice in place of the margarine.


Anonymous said...

Hi Erin - ohhh this sounds sooo good - what gluten free flour blend do you use? I have been experimenting with different blends for cakes - still looking to get that soft fluffy cake texture - and your recipes sound amazing! Thanks! Ina

Erin said...

Hi Ina! I used the basic all purpose blend made with rice flour, potato starch and tapioca starch. I love this recipe, I hope you like it too!