This weekend I had the joy of hosting a precious family for Sunday dinner. One of my guests was Gluten-free, so I set about finding a menu that everyone could eat and enjoy. Here’s what I made:

• Taco Salad Bar
  • Lettuce
  • Grape tomatoes
  • Red onion
  • Cheddar Cheese
  • Corn
  • Avocado
  • Chicken Breast
  • Ground Beef
  • Dressing
• Corn Tortilla Chips
• Refried Beans – These are so much better than store bought!
• Watermelon
• Flourless Chocolate Truffle Cake

When I seasoned my beef, I failed to check the packaged Taco seasoning and then realized it contained Wheat, so when I cooked the chicken, I made up my homemade Taco Seasoning so it would be safe for the Gluten-free person! It’s so easy to mix together and keep on hand.

In the past, I made a flourless cake, and it was good, but I came across another recipe that was amazing! It’s very rich, so it only takes a thin slice to satisfy the sweet tooth. There were a total of nine of us, and I was so busy hosting that I didn’t get a picture of the food! I was so disappointed when I realized it, but please go to JoyFoodSunshine.com and check out her delicious recipe for this GF cake and also LOTS of detailed instructions.

Flourless Chocolate Truffle Cake

• ½ cup water
• ¼ teaspoon fine sea salt
• ¾ cup granulated sugar
• 18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
• 1 cup salted butter (room temperature)
• 6 eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1 teaspoon Espresso Powder – This will boost the chocolate flavor!

Instructions 

• Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
• In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
• Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
• Cut the butter into 1 Tablespoon pieces and beat it into the chocolate, 1 piece at a time.
• Mix in the warm sugar/water mixture until combined.
• Slowly beat in the eggs, one at a time until completely smooth.
• Add vanilla and espresso powder and mix until just combined.
• Pour batter into prepared pan.

Prepare the water bath

• Put the 9″ cake pan in a larger pan then put the pans in the preheated oven.
• Once in the oven, pour boiling water into the larger, bottom cake pan until it reaches halfway up the sides of the 9″ cake pan that contains the flourless chocolate cake.

Bake

• Bake the flourless chocolate cake in the water bath at 300 degrees F for 45 minutes. The center will still look a little wet, but the edge will look set and the cake should only jiggle slightly.
• Remove the cake from the water bath and let it cool on a wire rack.

Chill overnight

• Chill cake overnight (or for at least 6 hours) in the pan.

Serve
Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!

Above is the first Flourless cake I made and this Truffle cake looks very similar, but the texture is much more creamy! However, it is a little bit lighter, though still a rich dessert.

I’m pretty sure everyone left the table full and happy! I was thankful to find a menu that suited the Gluten-free need, but also tasted delicious!
I’ve added this menu to my Gluten-Free recipe Page.

Happy GF cooking/baking!