From the Publisher
“You're in for a real treat with Simply . . . Gluten-free Desserts. There is a tremendous breadth of variety; something to try for every occasion, including just a treat for yourself ater a long day. Enjoy!” Dr. Vicki Peterson, author of The Gluten Effect
“Kicinski offers recipes for virtually all the desserts that so many people with celiac disease have given up.” Today's Diet & Nutrition
“Enticing photographs and out-of-the-ordinary recipes.” The Record (New Jersey)
“There are plenty of desserts that don't contain gluten products, and those form the backbone of this book. Dishes like Mochaccino Mousse, Mexican Chocolate Cake With Cinnamon Whipped Cream, and Rhubarb Fool are among them; it also means that many of the desserts are grain free.” San Francisco Chronicle
“I found myself dog-earing recipe after recipe of tempting treats. What really drew me in was that 60 percent of the recipes are naturally gluten-free.” Laura Byrne Russell, The Oregonian
“Simply . . . Gluten-Free Desserts is all about accessibility. Her recipes tend toward the classic--think peanut butter cookies, s'mores, and molten lava cakes--and require only basic baking knowledge. And if you're unsure about anything, a technique or ingredient, the front of the book includes practical guidelines on both.” Epicurious
Read an Excerpt
Flourless Chocolate Cake
I have heard it said that in order to be a great cook you need to only really master ten recipes that you do well. This recipe would definitely be on my top-ten list.
The basic recipe is rich, intensely chocolaty, and great just as is but it can also be transformed in a number of ways. Cut into layers, and spread on some whipped cream and berries and it is a pretty party cake. Bake the batter in sheet pans, cut into circles, and sandwich ice cream between, and you have flourless ice cream sandwiches. Drizzle them with caramel sauce and it transforms yet again. My favorite combination is to serve with a simple raspberry sauce (thawed frozen raspberries whirled in the blender and strained) and some lightly whipped cream.
16 tablespoons (2 sticks) unsalted butter, cut into pieces plus more for preparing the pan
1½ cups semisweet chocolate chips
1¼ cups sugar
1 cup unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder
Pinch kosher or fine sea salt
6 large eggs
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees. Butter the bottom of a 9-inch springform pan. Cut a circle of parchment or wax paper to fit the bottom of the pan, put it in the pan, and butter it.
In a microwave-safe bowl melt the butter and chocolate chips together in the microwave about 2 minutes, or until melted, stirring every 20 seconds. Or melt it in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; the bottom of the bowl should not touch the water. Whisk together the sugar, cocoa powder, instant espresso, and salt, and add to the chocolate mixture. Add the eggs and vanilla and mix well. Pour the batter into the prepared pan.
Bake the cake for 45 minutes. Let cool in the pan. When the cake is completely cool, remove the outer ring from the pan, lift the cake off the bottom of the pan with a large spatula, peel off the parchment or wax paper, and transfer to a serving plate. The cake can be made ahead, covered with plastic wrap, and refrigerated for up to 2 days.
Serves 10 to 12
Copyright © 2011 by Carol Kicinski