Flourless Chocolate Cake

I hate alternative flours.

Substituting things as structural as flour changes the end result, and, if I know what to expect and don't get it, I get really annoyed.

So

Whenever I'm asked to make something gluten-free, I look for flourless recipes.

This recipe works as cake or brownies. It's dense and moist and wonderful.


Ingredients

• 4oz (1/2 cup) semisweet chocolate (I've found chocolate chips to be cheaper than baker's chocolate; either works perfectly well.)
• 1/2 cup butter or margarine
• 3/4 cup white sugar
• 1/2 cup cocoa powder
• 3 eggs
• 1 tsp vanilla
• optional: 1 tbsp instant espresso (or any other instant coffee, but espresso is stronger!)

Instructions

1. Melt together the butter and cocoa. If you use a big enough double-boiler (or microwaveable bowl), this can also be your mixing bowl - fewer dishes to wash!
2. Mix in the remaining ingredients.
3. Bake at 300.
1. Cake: in a greased 8" round pan for 30-40min (Note: springforms work best for this recipe. It's not one to hold together super well if you try to lift it out of anything)
2. Cupcakes: in a lined muffin pan for 25-30min
3. Brownies: in a greased 7" square pan for 30-40min