Two down and fall is here

Sometimes, when it starts to get cold, I crave chocolate. Warm chocolate.
That's why I am glad I chose to make the flourless chocolate torte second in my attempt to make at least three gluten free recipes each month. (And let's be honest, the cinnamon rolls are going to be harrrrrrrd. Harder than the first two recipes).

This is actually a simple recipe to put together, but the cooking of the three ingredients used is somewhat tricky.

Here's a little preview of how it's made:


First step, melt 2 sticks of butter and a pound of chocolate (I used dark) together. Lucky for me I got a double broiler as a wedding gift, they are amazing. Christmas is going to rock your socks off.



Whip together 8 eggs, which took me about ten minutes with a hand mixer to get to the consistency I wanted. Having a Kitchenaid stand up mixer would have been so much easier.

After the butter and chocolate is melted, stir these three ingredients together, like so.

This is where things get a little weird. First, you have to make sure you have a springform pan, like the kind you use to make cheesecake. Place parchment paper in the bottom of the pan. I didn't have any, but I had wax paper which worked just fine. I cut a piece big enough to where I could close the springform pan around it and then ripped off the edges that were sticking out on the outside of the pan. Next, you have to grease the sides of the pan considerably. This baby will stick like glue if you don't. Then, you take foil and wrap it around the edges of the pan. Lastly, you put boiling water in a baking pan and fill it up until the water reaches about half way to the springform pan. Then you bake for about 25 minutes. You are supposed to let this baby sit overnight in the fridge and get nice and thick, but really, when you smell that chocolate baking you can't even help but want to shove it in your mouth with a big glass of milk. Instead of milk though......

We ate it with ice cream instead. Very tasty. In fact, so far I think it is Chas' favorite gluten free baking item I have made. He does have a weak spot for chocolate though, so that could be a small bias.

I may attempt at trying the cinnamon rolls this weekend, though I know that it is going to take a trip to the grocery store to make sure I have everything I need, along with some patience. These babies have like a three step process starting with making the dough and letting it sit for an hour. It's a good thing I don't mind waking up a little early on Saturdays. Especially if it means home made goodness in my mouth.