This is a recipe that I converted to Gluten Free from the Pioneer Woman Blog. People, this recipe is to die for. I still remember my first bite.....thought I had died and gone to heaven! (sorry the picture does not really show the cake)
Ree Drummond of the Pioneer Woman really, really, knows how to cook. Check out her site - it will make you happy! Her original recipe I think is called Chocolate Fudge.
See that smothering of whip cream? Most celiacs are often lactose or casien intolerant. But, ohhhh mamma! Lordy-be, check out Karen's site Heal Balance Live. She has a post for SCD (Specific Carbohydrate Diet) Whipping Cream. IT IS LACTOSE FREE!!! And heavenly delicious....word of warning though....you won't be able to stop eating it. Seriously.
Then to add to this recipe - I made a Strawberry Coulis - drizzled over the top. You won't believe how good this is. It is an easy, elegant, heavenly dessert - great any time or for those special occasions.
Chocolate Decadence with SCD Whip Cream and Strawberry Coulis
3/4 cup sugar
2 heaping tablespoons cocoa
2 tblsp. corn starch
1/2 cup melted butter
1 tsp. vanilla
Preheat the oven to 325 degrees. Beat eggs until light in color and frothy. ( I use a stand mixer, but a hand mixer would work too). Then beat in the sugar until combined.
Add sifted cocoa, cornstarch, vanilla, melted butter, and mix gently until well combined. (I do this part by hand).
Pour batter into 4 large ramekins, and set the ramekins into a large pan that is filled 1/2 way with hot water.
Bake 40-50 minutes until the top crust looks crispy and the batter is firm.
STRAWBERRY COULIS (this is wonderful with raspberries or blackberries too)
a large handful of berries (fresh or frozen)
1 Tblsp. sugar
Place berries and sugar into a pot, and heat to a simmer on low heat. Once simmering, mash berries with a potato masher, then continue to simmer about 3 more minutes. Remove from heat, and strain the berries through a sieve, leaving a wonderful bright liquid coulis.
Top the Chocolate Decadence cake with SCD whip cream, then drizzle the coulis over top. I add a few slices of fresh fruit on top as well. So So So Good!
*Added note* whenever a recipe calls for sugar, I always use Fructose Sugar as it is a bit easier on the blood sugar levels, and usually if a recipe calls for 1 c. of sugar, I tend to reduce it to 3/4 of a cup - usually works, tastes great.