GLUTEN-FREE
the new black
As many of you know, MCP hosts a LOT of Bachelorette and Bridal events. We’ve always accommodated dietary restrictions, but what happens when the guest of honor is a gluten-free lady who doesn’t want her friends to suffer?
We rummaged through our recipe book and pulled all the possibilities for adaptable items. Our new sans-wheat list of selections is pretty impressive. Here is a snapshot of a super easy dessert that was tested and approved by the bride, and according to her flour-eating friends, is better than the original!
TRULY GLUTEN-FREE CHOCOLATE CAKE
Makes 8 servings
Ingredients
14 ounces semisweet chocolate, chopped
1 ¼ Cups (2 1/2 Sticks) Unsalted Butter
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
1 cups powdered sugar
_ up unsweetened coco powder
¼ cup heavy cream
2 pastry bags
10 Individual 4 oz. aluminum containers
1 stick of butter, melted
1 cup granulated sugar
powdered sugar in a shaker
½ bunch of mint
Method
1- Brush eight 4 oz aluminum containers with melted butter, and then sprinkle with granulated sugar, then flip over to remove access sugar.
2- Stir chocolate, heavy cream and butter in a heavy, medium mixing bowl over a pot with boiling water until melted and smooth. Cool slightly.
3- Whisk eggs, egg yolks, and vanilla in a large bowl to blend.
4- SLOWLY Whisk in 1 cup powdered sugar, then chocolate mixture, then coco powder.
5- Transfer batter to prepared dishes using a pastry bag, filling _ to the top.
6- Preheat oven to 375°F. Bake cakes until batter has risen above dish, about 10-12 minutes.
7- Remove from the oven to a warm place.
8- Plating: Run a small knife around cakes to loosen. Allow cakes to rest in dishes for 5 minutes. Using an oven mitt or pad (cake and tin will be HOT), invert cake onto a plate.
9- Serve with your favorite coulis and créme chantilly or ice cream.
