GLUTEN-FREE CHOCOLATE CHIP COOKIES: 2 Recipes for Chocolate Chip Day!

Today is National Chocolate Chip Day! So many of my readers are gluten-free, so I thought I'd post two of my favorite Gluten-Free Chocolate Chip Cookies recipes. Do you have a favorite? Post a link below.

Just a note, but be sure to use the very best chocolate chips. Or course, you should use the ones you like best. It's up to you!

The first recipe for Gluten-free Chocolate Chip Cookies is from King Arthur Flour. This is my favorite. I definitely want vanilla in my chocolate chip cookies! If you're not following King Arthur Flour on Instagram or Facebook, it's time. I get their emails, too. Their photos are enticing, but even more, their products and recipes are fantastic! Just a heads up, I usually bake with unsalted butter, especially when I'm adding salt to the recipe, so I've designated that in both the following recipes. The original recipes use salted butter. 

1. Gluten-free Chocolate Chip Cookies

Ingredients
1 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tsp gluten-free vanilla extract
1 tsp salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional

Directions
Beat butter, sugars, vanilla and salt till fluffy.
Beat in eggs one at a time, being sure to scrape down sides and bottom of bowl midway through to make sure everything is well combined.
Whisk together flour or flour blend, xanthan gum, baking powder, and baking soda.
Beat dry ingredients into butter mixture, then blend in chocolate chips and nuts. Again, scrape bottom and sides of bowl to be sure everything is well blended.
Cover bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto prepared baking sheets; a tablespoon cookie scoop works well here. Leave space betweencookies so they can spread.
Bake cookies for 9 to 11 minutes, until golden brown. Remove from oven and let rest on baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow to cool right on baking sheets.

This second Gluten-free Chocolate Chip Cookie Recipe is from Rachael Ray. It's quick and easy. As I've said before, you can never have enough recipes for Chocolate Chip Cookies, especially Gluten-Free. Try both recipes and see which you like better. 

2. Rachael Ray's Easy Gluten-free Chocolate Chip Cookies

Ingredients
3/4 cup unsalted butter, softened
1 1/2 cups brown sugar
1 egg
2 1/4 cups of gluten-free baking flour
1 tsp baking soda 

1 tsp baking powder
1 tsp salt
1 cup chocolate chips
3/4 cup of crushed pecans

Directions
Pre-heat oven to 375°F. Grease baking sheet.
In medium sized bowl, cream butter and sugar. Add egg and stir until blended. Slowly add gluten-free flour, baking soda, baking powder and salt. Stir in chocolate chips and nuts.
Drop teaspoon sized cookies onto prepared baking sheet and bake in preheated oven for about 8 minutes or until slightly brown and not wet.
Let cookies cool for 5 minutes before taking them off sheet.

FLOURLESS CHOCOLATE WALNUT COOKIES for Passover

Here's a recipe I posted a few years ago. Perfect for Passover -- or for anyone who's looking for a great Gluten-Free cookie.

This is a great recipe from pastry chef Francois Payard for Passover Flourless Chocolate Walnut Cookies -- or for any time -- and these cookies are Gluten-free. As always the quality depends on the cocoa! 

Flourless Chocolate Walnut Cookies

Makes about twelve 4-inch cookies

Ingredients
1/2 cup plus 3 Tbsp Dutch-process cocoa powder
3 cups confectioners’ sugar
Pinch of salt
2-3/4 cups walnuts, toasted, and roughly chopped
4 large egg whites, at room temperature
1 tsp pure vanilla extract

Directions
Place racks in upper and bottom thirds of oven and preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Combine cocoa powder, confectioners’ sugar, salt, and walnuts in bowl of electric mixer fitted with paddle attachment. Mix on low speed for 1 minute.

With mixer running, slowly add egg whites and vanilla. Mix on medium speed for 3 minutes, until mixture has slightly thickened. Do not overmix or egg whites will thicken too much.

With 2-ounce cookie or ice cream scoop or generous tablespoon, scoop batter onto prepared baking sheet, to make cookies that are 4 inches in diameter. Scoop 5 cookies on each pan, about 3 inches apart so they don’t stick when they spread. If you have extra batter, wait until first batch of cookies is baked before scooping next batch.

Put cookies in oven, and immediately lower temperature to 320°F. Bake for 14 to 16 minutes, or until small thin cracks appear on surface of cookies. Switch pans halfway through baking. Pull  parchment paper with cookies onto wire cooling rack, and let cool completely before removing cookies from paper. Store in airtight container up to 2 days.

****

François Payard is a third generation pastry chef, who, after honing his skills by his family’s side and in the finest pastry kitchens in France, moved to New York where he was named “Pastry Chef of the Year” by the James Beard Foundation. Francois Payard has won numerous awards, such as the “Ordre du Mérite Agricole” by the French Government in 2004, he became a member of Relais Desserts International in 2006, an association of the 85 best pastry chefs in the world and in 2010 received the Dom Perignon Award of Excellence. 

Not just a chef, François is also the author of the popular cookbooks Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone and PAYARD DESSERTS.

CHOCOLATE PECAN BROWNIE FUDGE CAKE for Passover (or any time!)

Here's a great recipe that's gluten-free, perfect for Passover, and just plain fabulous. This adapted recipe first appeared in the L.A. Times on April 14, 2011 and again in August 2012.

Instead of flour, the recipe calls for ground blanched almonds. Almond and chocolate go very well together. The almond flour gives the following cake a nutty flavor that is complemented by the Pecans! Try using different types of chocolate to achieve the flavor you like best.This cake is simple to make and easy to enjoy! Add some fresh whipped cream if you need to. I particularly like the crunchy top of this cake and the fudge-y insides.

Notes on special ingredients:

Almond Flour: Almond flour is readily available where I live, as well as online, but you can grind your own. Use a hand grinder (a clean coffee grinder) or blender. Don't use a food processor or you might end up making oil. If you use a blender, do it in small increments, about 1/2 cup at a time.

Turbinado Sugar: Turbinado sugar is a sugar cane-based, minimally refined sugar. It's medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. It contains more moisture than regular white or brown sugar, so get some for your pantry. If you don't have it, and you want to make this cake today, you can substitute granulated sugar.

Potato Starch: No you don't have to make your own! Potato starch is available from Bob's Red Mill, King Arthur Flour, and many other sources. FYI: It is not the same product as potato flour.

CHOCOLATE PECAN BROWNIE FUDGE CAKE

Ingredients
1/3 cup potato starch (see my note above)
1/2 cup finely ground blanched almonds (almond flour-see note above)
1 cup turbinado sugar (in a pinch you can use granulated sugar)
Pinch salt
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
3 1/2 ounces good-quality bittersweet chocolate (the very best quality!), melted
1 cup chopped pecans

Directions
Heat oven to 325 degrees. Grease 9-inch round or square baking pan and line with parchment paper so paper extends 2 inches beyond the pan. (Always good to ease the cake out of the pan)
In medium bowl, whisk together potato starch, ground almonds, sugar, and salt.
In small bowl, whisk together oil, eggs, and vanilla. Pour oil mixture over dry ingredients and stir together with wooden spoon until thoroughly combined and smooth. Stir in melted chocolate and chopped pecans. Pour batter into prepared baking pan. Level with frosting spatula dipped in cold water, if necessary.
Bake 25 to 30 minutes until toothpick inserted in center comes out slightly moist but without crumbs.
While still warm, cut into 8 equal pieces, leaving cake in pan. Set aside cake to cool completely, then chill.
Bring cake back to room temperature before lifting out of pan (using parchment 'handles'), and gently separate into portions.
Top with fresh whipped cream and serve!!

NO-BAKE PISTACHIO CHOCOLATE TRUFFLE CAKE: National Pistachio Day

Today is National Pistachio Day. Make this great Gluten-free No-Bake Pistachio Chocolate Truffle Cake! Recipe is from the American Pistachio Growers. There are many other great recipes on their site. When you have a particular food in mind, be sure to check Growers' and Producers' websites for recipes and info!

GLUTEN-FREE NO-BAKE PISTACHIO CHOCOLATE TRUFFLE CAKE

Ingredients:
Gluten free, non-stick cooking spray or melted butter
12 ounces dark chocolate
8 ounces heavy cream or full fat coconut milk (shake can before measuring)
3 Tbsp Kahlua
1 tsp pure vanilla extract
1/3 cup roasted, salted and shelled pistachios, coarsely chopped

Instructions: 
Spray 8 x 4 inch loaf pan with cooking spray or brush with butter.
Line pan with piece of parchment paper (to remove cake from pan)
Chop chocolate into small pieces.
Place chocolate in mixing bowl. Bring cream and Kahlua just to a boil over medium-high heat. Stir vanilla into hot cream and pour over chocolate. Let sit for 5 minutes. Stir until chocolate and cream are fully combined and mixture is smooth and glossy.
Pour into prepared pan, smooth out top, and sprinkle with chopped pistachios.
Cover with plastic wrap and refrigerate 4 hours or until firm.
Using parchment to help, remove cake from pan and slice with thin, hot knife (run knife under hot water then dry with towel.)

Flourless Chocolate Hazelnut Cake: Hazelnut Cake Day!

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods, and this Flourless Chocolate Hazelnut Cake is divine. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake, adapted slightly from Epicurious, is fabulous. Both Hazelnuts and Chocolate are heart-healthy, too. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.
Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

Cracked Earth Flourless Chocolate Cake: EARTH DAY

Earth Day 2025! Be sure and take a walk today and appreciate our planet earth. As many of you know, I blog about mystery/crime fiction at Mystery Fanfare. I'm the Editor of the Mystery Readers Journal. We had an issue a few years ago (Volume 36:1) that focused on Environmental Crime Fiction/Mysteries. Today on Mystery Fanfare, I blog about Reservoir Noir: books that deal with intentional flooding of towns and villages because of building dams and reservoirs for water supply, irrigation, power and other reasons--a sad addition to the environmental crime fiction list.

I don’t know of a good crime novel that involves the chocolate trade. That’s a theme ripe for a good mystery. Something to think about today when you make “Cracked Earth Flourless Chocolate Cake” from the recipe below.

The recipe for the cake is adapted from Tyler Florence of the Food Network. It's his Cracked Earth Flourless Chocolate Cake. And, it's Gluten-Free.

Cracked Earth Flourless Chocolate Cake: Earth Day

Ingredients
1 pound organic fair-trade dark chocolate (65-85% cacao), chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 Tablespoon
2 cups heavy cream, cold 

Directions
Preheat oven to 350 degrees F.
Butter 9-inch springform pan.
Put chocolate and butter in top of double boiler over simmering water until melted.
Meanwhile, whisk egg yolks with sugar in mixing bowl until light yellow in color.
Whisk a little of chocolate mixture into egg yolk mixture to temper the eggs - this will keep eggs from scrambling from heat of the chocolate; then whisk in rest of chocolate mixture.
Beat egg whites in mixing bowl until stiff peaks form and fold into chocolate mixture.
Pour into prepared pan (spray bottom with nonstick spray) and bake until cake is set, top starts to crack, and toothpick inserted into cake comes out with moist crumbs clinging to it, 20 to 25 minutes (and then check every five minutes after that--don't overbake).
Let stand 10 minutes, then unmold.

FLOURLESS CHOCOLATE WALNUT COOKIES: Passover or Any Time!

Here's a recipe I post every year. These Flourless Chocolate Walnut Cookies are Perfect for Passover -- or anytime for anyone who's looking for a great Gluten-Free cookie.

This recipe is from pastry chef Francois Payard It's a delicious simple recipe for Passover or any time, and these cookies are Gluten-free. As always the quality depends on the cocoa! Thanks, Chef Francois, for the recipe and photo!

Flourless Chocolate Walnut Cookies

Makes about twelve 4-inch cookies

Ingredients
1/2 cup plus 3 Tbsp Dutch-process cocoa powder
3 cups confectioners’ sugar
Pinch of salt
2-3/4 cups walnuts, toasted, and roughly chopped
4 large egg whites, at room temperature
1 tsp pure vanilla extract

Directions
Place racks in upper and bottom thirds of oven and preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Combine cocoa powder, confectioners’ sugar, salt, and walnuts in bowl of electric mixer fitted with paddle attachment. Mix on low speed for 1 minute.

With mixer running, slowly add egg whites and vanilla. Mix on medium speed for 3 minutes, until mixture has slightly thickened. Do not overmix or egg whites will thicken too much.

With 2-ounce cookie or ice cream scoop or generous tablespoon, scoop batter onto prepared baking sheet, to make cookies that are 4 inches in diameter. Scoop 5 cookies on each pan, about 3 inches apart so they don’t stick when they spread. If you have extra batter, wait until first batch of cookies is baked before scooping next batch.

Put cookies in oven, and immediately lower temperature to 320°F. Bake for 14 to 16 minutes, or until small thin cracks appear on surface of cookies. Switch pans halfway through baking. Pull  parchment paper with cookies onto wire cooling rack, and let cool completely before removing cookies from paper. Store in airtight container up to 2 days.

****

François Payard is a third generation pastry chef, who, after honing his skills by his family’s side and in the finest pastry kitchens in France, moved to New York where he was named “Pastry Chef of the Year” by the James Beard Foundation. Francois Payard has won numerous awards, such as the “Ordre du Mérite Agricole” by the French Government in 2004, he became a member of Relais Desserts International in 2006, an association of the 85 best pastry chefs in the world and in 2010 received the Dom Perignon Award of Excellence. 

Not just a chef, François is also the author of the popular cookbooks Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone and PAYARD DESSERTS.

GLUTEN FREE BROWNIES: National Gluten-Free Day!

Today is Gluten-Free Day. Because so many of my friends are Gluten Free, I try to post several chocolate recipes a year that are Gluten Free. It's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte on their site. Be sure to check out all the recipes.

GHIRARDELLI GLUTEN-FREE BROWNIES

Ingredients
1 cup 60% Cacao Bittersweet Chocolate Chips (or chunks)
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 Tbsp unsalted butter, chopped
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground. If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter, and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.
Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.
Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of parchment paper to remove brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces. And, of course, you can use the Chocolate you have at home!

You will love this recipe--even if you're not gluten-free. 

GLUTEN FREE CHOCOLATE HAZELNUT CAKE: Hazelnut Cake Day!

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake adapted slightly from Epicurious is fabulous. Both Hazelnuts and Chocolate are heart-healthy. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.

Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

GHIRARDELLI GLUTEN FREE BROWNIES: National Gluten Free Day!

Today is Gluten-Free Day. Because so many of my friends are Gluten-Free, I try to post several chocolate recipes a year that are Gluten Free. It's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-Free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte. Be sure to check out all their recipes.

GHIRARDELLI GLUTEN-FREE BROWNIES

Ingredients
1 cup 60% Cacao Bittersweet Chocolate Chips
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 Tbsp unsalted butter, chopped
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground (don't overmix or you'll have oil). If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter, and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.
Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.
Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of parchment paper to remove brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

You will love this recipe--even if you're not gluten-free. 

CHOCOLATE ALMOND SPONGE CAKE: Gluten Free for National Sponge Cake Day!

Today is National Sponge Cake Day, and you know what that means -- Chocolate Sponge Cake. I have several recipes for Chocolate Sponge Cake that I post for Passover, but this Chocolate Sponge Cake is fabulous all year round. It's made with almond flour.

Want to dress it up? Add some whipped cream and fresh berries, cut it in half and fill with a light chocolate buttercream, or cut it up and put it in a trifle. Easy to make and delicious.

A few hints. Fresh Almond flour is readily available where I live and online, but you can always grind your own. Use a hand grinder (a clean coffee grinder) or blender --not a food processor which could result in oil rather than flour. I've used a blender, and just did this in smaller increments, about 1/2 cup at a time. Almond and chocolate go very well together. Try using different types of chocolate to achieve the flavor you like best. Enjoy!

Because there are so many eggs to separate in this recipe, I use the 'egg trick.' Break all eggs into bowl (yes yolks and whites). Then take an empty water bottle and place the neck near a yolk and squeeze the water bottle. The yolk pops up into the bottle. Then place the water bottle over another bowl and release. So cool! Try with one egg first, just to master this simple task!

CHOCOLATE ALMOND SPONGE CAKE

Ingredients
7 ounces dark chocolate (60-75% cacao), chopped
10 eggs, separated
3/4 cup white sugar
2 cups ground almonds

Almond Flour

Directions
Melt chocolate in top of double boiler or saucepan over another saucepan of simmering water. Set aside.
Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and ground almonds.
Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
Spoon batter into ungreased 10 inch Bundt pan or tall springform pan.
Bake at 350 for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

CRACKED EARTH CHOCOLATE FLOURLESS CAKE: EARTH DAY

Earth Day 2023! Be sure and take a walk today and appreciate our planet earth. As many of you know, I blog about mystery/crime fiction at Mystery Fanfare. I'm the Editor of the Mystery Readers Journal. We had an issue a few years ago (Volume 36:1) that focused on Environmental Crime Fiction/Mysteries. Today on Mystery Fanfare, I blog about Reservoir Noir: books that deal with intentional flooding of towns and villages because of building dams and reservoirs for water supply, irrigation, power and other reasons--a sad addition to the environmental crime fiction list.

I don’t know of a good crime novel that involves the chocolate trade. That’s a theme ripe for a good mystery. Something to think about today when you make “Cracked Earth Flourless Chocolate Cake” from the recipe below.

The recipe for the cake is adapted from Tyler Florence of the Food Network. It's his Cracked Earth Flourless Chocolate Cake. And, it's Gluten-Free.

Cracked Earth Chocolate Flourless Cake: Earth Day

Ingredients
1 pound organic fair-trade dark chocolate (65-85% cacao), chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 Tablespoon
2 cups heavy cream, cold 

Directions
Preheat oven to 350 degrees F.
Butter 9-inch springform pan.
Put chocolate and butter in top of double boiler over simmering water until melted.
Meanwhile, whisk egg yolks with sugar in mixing bowl until light yellow in color.
Whisk a little of chocolate mixture into egg yolk mixture to temper the eggs - this will keep eggs from scrambling from heat of the chocolate; then whisk in rest of chocolate mixture.
Beat egg whites in mixing bowl until stiff peaks form and fold into chocolate mixture.
Pour into prepared pan (spray bottom with nonstick spray) and bake until cake is set, top starts to crack, and toothpick inserted into cake comes out with moist crumbs clinging to it, 20 to 25 minutes (and then check every five minutes after that--don't overbake).
Let stand 10 minutes, then unmold.

PASSOVER CHOCOLATE BROWNIES: 4 Recipes

Passover begins Wednesday night, and if you observe the Passover holiday (8 days) you won't be eating any leavened food products. So in terms of chocolate baking you need to tweak some things, starting with not using flour. This doesn't mean you can't have Chocolate Cake, Brownies, or Cookies ..  just an adjustment. And, if you're gluten-free, you'll love the first recipe. Baking without flour shouldn't be a problem, and these recipes are great any time, not just for Passover.

So for Passover week, here are 4 different recipes for Passover Brownies. Think of them as Flourless Brownies! You love Flourless Chocolate Cake, right? Try all the recipes and let me know which you like best. Do you have your own favorite recipe for Passover Brownies? Be sure and share in comments.

These first two recipes I adapted from recipes I found on Chowhound in 2008.

Passover Chocolate Brownies #1

Ingredients
8 Tbsp unsalted butter, softened
1 cup sugar
5 eggs, separated
8 ounces semisweet chocolate, chopped (not chocolate chips)
8 ounces finely chopped or ground almonds (or almond flour)
Pinch of salt

Directions
Cream butter and sugar together. Mix in egg yolks.
Melt chocolate over double boiler (or over saucepan over saucepan with simmering water). Cool and add to butter mixture. Add finely ground almonds.
Beat egg whites until stiff but not dry. Fold into batter.
Pour into 9" square greased baking tin.
Bake in a preheated 350 oven for 45-50 min.
Cool and cut into squares.

Passover Chocolate Brownies #2

Ingredients
1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup DARK cocoa
3 large eggs
1/2 cup chopped nuts

Directions
Mix oil and sugar.
Add eggs and mix again.
Sift matzo cake meal and cocoa together and add to mixture.
Fold in nuts and mix thoroughly.
Grease 8 x 8 pan and pour in batter.
Bake at 350 degrees for 35 minutes.
Cool and cut in squares.

This third recipe is originally from Gourmet 2000 ( Epicurious). It calls for a Chocolate-Wine Glaze, and you might want to try that. I like my brownies unadulterated, but I've tried the chocolate-wine glaze, and it's delicious. Nothing quite like Chocolate and Manischewitz!

Passover Chocolate Brownies #3

Ingredients
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted margarine (if keeping brownies pareve) or butter, cut into pieces
3 large eggs
1 cup sugar
Pinch of Salt
2 tsp finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped

Directions
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine (or butter) in metal bowl over saucepan of simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in large bowl with electric mixer on high until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and tester comes out clean, 25 to 30 minutes.
Cool in pan on rack, then invert onto a platter and remove paper or foil.
Cut into Squares.

Passover Chocolate Brownies #4

Ingredients
2/3 cup semisweet chocolate chips (or dark chocolate, chopped)
1/2 cup unsalted butter or margarine
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup matzoh cake meal
2 Tbsp unsweetened DARK cocoa powder
2 Tbsp potato starch
1/2 cup chopped walnuts or pecans

Directions
Preheat oven to 350. Grease 8-inch square baking dish.
Melt chocolate and butter in double boiler or in saucepan on top of another saucepan with simmering water. Set aside to cool slightly.
In mixing bowl, stir together cake meal, cocoa powder, and potato starch.
Combine eggs, granulated sugar, and vanilla in large bowl. Beat with electric mixer until light and creamy – about 3 to 5 minutes. Beat in chocolate mixture until smooth, then add cake meal mixture, beating on low speed just until combined. Batter is thick.
Fold in chopped nuts and spread in prepared baking dish.
Bake for 25 to 30 minutes or just until entire surface has puffed slightly. Brownies will still be moist in center.
Remove from oven and cool before cutting into squares.

I especially love Passover Brownies #4--very, very fudgy!!! Of course, always use high quality chocolate! It really makes a difference!!!

GLUTEN-FREE CHOCOLATE CHIP COOKIES: 2 Recipes for Gluten-Free Day!

Today is National Gluten Free Day! So many of the readers of this blog are gluten-free, so I thought I'd post two of my favorite Gluten-Free Chocolate Chip Cookies recipes. Do you have a favorite? Post a link below.

The first recipe for Gluten-free Chocolate Chip Cookies is from King Arthur Flour. This is my favorite. I definitely want vanilla in my chocolate chip cookies! If you're not following King Arthur Flour on Twitter or Facebook, it's time. I get their emails, too. Their photos are enticing, but even more, their products and recipes are fantastic! Just a heads up, I usually bake with unsalted butter, especially when I'm adding salt to the recipe, so I've designated that in both the following recipes. The original recipes didn't.

1. Gluten-free Chocolate Chip Cookies

Ingredients
1 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tsp gluten-free vanilla extract
1 tsp salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional

Directions
Beat butter, sugars, vanilla and salt till fluffy.
Beat in eggs one at a time, being sure to scrape down sides and bottom of bowl midway through to make sure everything is well combined.
Whisk together flour or flour blend, xanthan gum, baking powder, and baking soda.
Beat dry ingredients into butter mixture, then blend in chocolate chips and nuts. Again, scrape bottom and sides of bowl to be sure everything is well blended.
Cover bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto prepared baking sheets; a tablespoon cookie scoop works well here. Leave space betweencookies so they can spread.
Bake cookies for 9 to 11 minutes, until golden brown. Remove from oven and let rest on baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow to cool right on baking sheets.

This second Gluten-free Chocolate Chip Cookie Recipe is from Rachael Ray. It's quick and easy. As I've said before, you can never have enough recipes for Chocolate Chip Cookies, especially Gluten-Free. Try both recipes and see which you like better. 

2. Rachael Ray's Easy Gluten-free Chocolate Chip Cookies

Ingredients
3/4 cup unsalted butter, softened
1 1/2 cups brown sugar
1 egg
2 1/4 cups of gluten-free baking flour
1 tsp baking soda 

1 tsp baking powder
1 tsp salt
1 cup chocolate chips
3/4 cup of crushed pecans

Directions
Pre-heat oven to 375°F. Grease baking sheet.
In medium sized bowl, cream butter and sugar. Add egg and stir until blended. Slowly add gluten-free flour, baking soda, baking powder and salt. Stir in chocolate chips and nuts.
Drop teaspoon sized cookies onto prepared baking sheet and bake in preheated oven for about 8 minutes or until slightly brown and not wet.
Let cookies cool for 5 minutes before taking them off sheet.

FLOURLESS CHOCOLATE HAZELNUT CAKE: National Hazelnut Cake Day!

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake adapted slightly from Epicurious is fabulous. Both Hazelnuts and Chocolate are heart-healthy. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.

Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

PASSOVER CHOCOLATE BROWNIES: 4 Recipes

I've posted this before, but I'm a huge brownie fan, so it bears reposting. Passover begins Friday night, and if you observe the Passover holiday (8 days) you won't be eating any leavened food products. So in terms of chocolate baking you need to tweak some things, starting with not using flour. This doesn't mean you can't have Chocolate Cake, Brownies, or Cookies ..  just an adjustment. And, if you're gluten-free, you'll love the first recipe. Baking without flour shouldn't be a problem, and these recipes are great any time, not just for Passover.

So for Passover week, here are 4 different recipes for Passover Brownies. Think of them as Flourless Brownies! You love Flourless Chocolate Cake, right? Try all the recipes and let me know which you like best. Do you have your own favorite recipe for Passover Brownies? Be sure and share by linking below.

These first two recipes I adapted from recipes I found on Chowhound in 2008.

Passover Chocolate Brownies #1

Ingredients
8 Tbsp unsalted butter, softened
1 cup sugar
5 eggs, separated
8 ounces semisweet chocolate, chopped (not chocolate chips)
8 ounces finely chopped or ground almonds (or almond flour)
Pinch of salt

Directions
Cream butter and sugar together. Mix in egg yolks.
Melt chocolate over double boiler (or over saucepan over saucepan with simmering water). Cool and add to butter mixture. Add finely ground almonds.
Beat egg whites until stiff but not dry. Fold into batter.
Pour into 9" square greased baking tin.
Bake in a preheated 350 oven for 45-50 min.
Cool and cut into squares.

Passover Chocolate Brownies #2

Ingredients
1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup DARK cocoa
3 large eggs
1/2 cup chopped nuts

Directions
Mix oil and sugar.
Add eggs and mix again.
Sift matzo cake meal and cocoa together and add to mixture.
Fold in nuts and mix thoroughly.
Grease 8 x 8 pan and pour in batter.
Bake at 350 degrees for 35 minutes.
Cool and cut in squares.

This third recipe is originally from Gourmet 2000 ( Epicurious). It calls for a Chocolate-Wine Glaze, and you might want to try that. I like my brownies unadulterated, but I've tried the chocolate-wine glaze, and it's delicious. Nothing quite like Chocolate and Manischewitz!

Passover Chocolate Brownies #3

Ingredients
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted margarine (if keeping brownies pareve) or butter, cut into pieces
3 large eggs
1 cup sugar
Pinch of Salt
2 tsp finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped

Directions
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine (or butter) in metal bowl over saucepan of simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in large bowl with electric mixer on high until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and tester comes out clean, 25 to 30 minutes.
Cool in pan on rack, then invert onto a platter and remove paper or foil.
Cut into Squares.

Passover Chocolate Brownies #4

Ingredients
2/3 cup semisweet chocolate chips (or dark chocolate, chopped)
1/2 cup unsalted butter or margarine
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup matzoh cake meal
2 Tbsp unsweetened DARK cocoa powder
2 Tbsp potato starch
1/2 cup chopped walnuts or pecans

Directions
Preheat oven to 350. Grease 8-inch square baking dish.
Melt chocolate and butter in double boiler or in saucepan on top of another saucepan with simmering water. Set aside to cool slightly.
In mixing bowl, stir together cake meal, cocoa powder, and potato starch.
Combine eggs, granulated sugar, and vanilla in large bowl. Beat with electric mixer until light and creamy – about 3 to 5 minutes. Beat in chocolate mixture until smooth, then add cake meal mixture, beating on low speed just until combined. Batter is thick.
Fold in chopped nuts and spread in prepared baking dish.
Bake for 25 to 30 minutes or just until entire surface has puffed slightly. Brownies will still be moist in center.
Remove from oven and cool before cutting into squares.

I especially love Passover Brownies #4--very, very fudgy!!! Of course, always use high quality chocolate! It really makes a difference!!!

CHOCOLATE MOUSSE PIE WITH PECAN CRUST: Passover

Passover is right around the corner, so I thought I'd post this recipe for Chocolate Mousse Pie with Pecan Crust. I found it several years ago on About.com. You can make this any time, not just for Passover. And, it's gluten-free.

CHOCOLATE MOUSSE PIE WITH PECAN CRUST

Ingredients
2 cups chopped pecans
1/4 cup unsalted butter, melted
1/4 cup brown sugar
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar
3/4 cup dark chocolate, melted
2 tsp pure vanilla
1-1/2 cups heavy cream
2 Tbsp superfine sugar

Directions
Preheat oven to 375 degrees F.
In medium bowl, combine pecans, brown sugar, and melted butter. Mix well. Press into 9" pie pan. Bake at 375 degrees F for 8-9 minutes until just set. Cool on wire rack until completely cooled.
In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar. Beat until smooth and fluffy. Add melted chocolate and vanilla. Beat until smooth.
In medium bowl, combine heavy cream and 2 Tbsp superfine sugar until stiff peaks form. Beat spoonful of mixture into chocolate mixture to lighten. Fold remaining whipped cream into chocolate mixture to combine.
Pour into cooled pie shell.
Cover and chill until firm, about 4-6 hours.
Serve plain or with whipped cream.

How easy is this? 

GLUTEN-FREE NO-BAKE PISTACHIO CHOCOLATE TRUFFLE CAKE: National Pistachio Day

Monday was National Pistachio Day, but it's never to late to celebrate. Make this Gluten-free No-Bake Pistachio Chocolate Truffle Cake! Recipe is from the American Pistachio Growers. There are many other great recipes on their site. When you have a particular food in mind, be sure to check Growers' and Producers' websites for recipes and info!

GLUTEN-FREE NO-BAKE PISTACHIO CHOCOLATE TRUFFLE CAKE

Ingredients:
Gluten free, non-stick cooking spray or melted butter
12 ounces dark chocolate
8 ounces heavy cream or full fat coconut milk (shake can before measuring)
3 Tbsp Kahlua
1 tsp pure vanilla extract
1/3 cup roasted, salted and shelled pistachios, coarsely chopped

Instructions: 
Spray 8 x 4 inch loaf pan with cooking spray or brush with butter.
Line pan with piece of parchment paper (to remove cake from pan)
Chop chocolate into small pieces.
Place chocolate in mixing bowl. Bring cream and Kahlua just to a boil over medium-high heat. Stir vanilla into hot cream and pour over chocolate. Let sit for 5 minutes. Stir until chocolate and cream are fully combined and mixture is smooth and glossy.
Pour into prepared pan, smooth out top, and sprinkle with chopped pistachios.
Cover with plastic wrap and refrigerate 4 hours or until firm.
Using parchment to help, remove cake from pan and slice with thin, hot knife (run knife under hot water then dry with towel.)

GLUTEN-FREE BROWNIES: National Gluten Free Day!

Today is Gluten-Free Day. Because so many of my friends are Gluten Free, I try to post several chocolate recipes a year that are Gluten Free. It's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte. Be sure to check out all the recipes.

GHIRARDELLI GLUTEN-FREE BROWNIES

Ingredients
1 cup 60% Cacao Bittersweet Chocolate Chips (or chunks)
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 Tbsp unsalted butter, chopped
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground. If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter, and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.
Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.
Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of parchment paper to remove brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

You will love this recipe--even if you're not gluten-free. 

QUEEN OF SHEBA CAKE aka REINE DE SABA for Passover or Anytime!

A few years ago a friend made a Queen of Sheba cake for Passover. This cake is also known as a Reine de Saba, and surely Julia Child is the Queen of the Queen of Sheba Cake! I've watched the episode where she makes a Reine de Saba several times, but I never really thought about this in terms of the perfect Passover cake -- with a few tweaks.

Julia Child writes in "The Way to Cook" that this was the first French cake she ever ate, prepared by co-author Simone Beck, "and I have never forgotten it."

The following recipe will make one large Reine de Saba in an 8-inch cake pan, or make six petite versions in a large (3 1/2-inch diameter) muffin tin.

Queen of Sheba Cake

Ingredients:
4 ounces semi-sweet chocolate (bittersweet may be used)
2 Tbsp rum or coffee
1/4 lb butter at room temperature
2/3 cup plus 2 Tbsp sugar
3 eggs, separated
2/3 cup finely ground almonds
1/4 tsp cream of tartar (the jury is out on whether or not cream of tartar is kosher for Passover--so if in doubt substitute squeeze of lemon juice instead)
1/4 tsp almond extract
1/2 cup cake flour, measured then sifted (for Passover use matzo cake meal--1/3 cup -- or Almond flour)
one good pinch of salt

Directions:
Preheat oven to 350F and place rack in middle.
Melt chocolate and rum or coffee in pot set over simmering water, stirring to combine. Cover, turn off heat, and leave alone. Cream butter and 2/3 cup sugar together until pale yellow and fluffy. Beat in egg yolks until pale and fluffy. Add almond extract.
In separate bowl, beat egg whites on low-to-medium until foamy, then increase speed, adding 1 tablespoon of sugar and 1/4 teaspoon cream of tartar (or squeeze of lemon) until soft peaks form.
Return to melted chocolate and give it a small stir.
Beat in some of butter/yolk mixture a little at a time, stirring constantly so yolks do not curdle. Repeat until all is combined.
Combine almond meal, cake flour, and salt. Add this dry mixture to chocolate mixture, incorporating bits at a time. Then gently fold in egg whites, starting with about 1/2 a cup and working the rest in.
Immediately put 1/2 cup of your batter into each of the six muffin tins. Give a good, hard bang or two on your kitchen counter to level and remove any bubbles in batter.
Bake for 12 minutes, then watch closely until finished. A pale, chocolaty crust should form, but cakes should jiggle a little. Toothpick inserted about an inch from the edges should come out dry, but one poked into the center should not. Remove from oven and let cool for about an hour. When ready to remove from pan, run a sharp knife around the edges of the cakes, invert onto platter.
Top with chocolate glaze or dust with powdered sugar.

Icing recipe from Julia Child's original recipe in Mastering the Art of French Cooking.

Icing
2 ounces semisweet baking chocolate
2 Tbsp rum or coffee
5 to 6 Tbsp unsalted butter

Directions
Place chocolate and rum or coffee in small pan, cover, and set in larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of hot water, and beat in butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency.
At once spread it over cake with spatula or knife, and press design of almonds onto icing.