double chocolate

 
  For a going away party I decide to make a flourless chocolate cake with raspberry sauce. I also made gluten free chocolate cupcakes with chocolate chips and chocolate frosting. Here is the recipe for the cake:

What You Need:

1/2 cup water

the cake with a circle design

1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

What You Need To Do:

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

And here is the recipe for the raspberry sauce

the finished raspberry sauce

What You Need:

1 pint fresh raspberries

1/4 cup white sugar

2 tablespoons orange juice

2 tablespoons cornstarch

1 cup cold water

What You Need To Do:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold.

Here is the recipe for the cupcakes

cupcakes

What You Need:

2/3 cup soymilk ( I use cows milk)

1/2 teaspoon apple cider vinegar

2/3 cup agave nectar

1/3 cup cup canola oil

1 1/2 vanilla extract

1/2 almond extract

1 cup gluten free flour 

1/3 cup cocoa powder

3/4 teaspoon baking soda 

1/2 teaspoon baking powder

1/4 teaspoon salt

What You Need To Do:

1.preheat the oven to 325F and line the muffin tin.

2.mix milk and vinegar in a large bowl and set aside to curdle beat in agave nectar, oil, vanilla, and almond extract. sift in flour, baking soda and powder, and salt and mix until smooth. 

3.fill the liner two-thirds full. bake 20-22 minutes, until a toothpick inserted into  the center comes out clean. let cool.

*these cupcakes take about an hour to cool.*