{Make This!} A flourless chocolate cake {gluten free living} It doesn't taste like sadness!

Since we decided to go gluten free as a family this past January, I have really tried to modify our family {food} traditions to not only be as healthful as possible, but also super yummy. Because, really? NO ONE wants their child's birthday party memories to taste like sadness and deprivation, right? While thinking about what type of cake I could make for Kennedy's birthday {this was in February}I stumbled across a bunch of flourless type cake recipes. And these made me think back to my 16th birthday, when my dad took me for lunch at a local {fancy} Italian food restaurant, where I tasted flour-less chocolate cake for the first time. I remember it being heavenly. So, I attempted one for Ken's birthday, with great success. And then again, yesterday for Camden's birthday. Please note two things. 1) This is SO to die for, you don't need to be on a GF diet to appreciate it and  2) No one should EVER have to eat Betty Crocker's gluten free cake mixes and think they are acceptable or delicious. They are neither. They are gross. They taste like sadness. Betty should be ashamed of herself. And at 6 dollars a box? Arghhhh! There are so many better things out there, you shouldn't to think that is as good as it gets. 

Start out with these ingredients:

*1 {12 oz bag }gf, high quality bittersweet chocolate chips {or baking chocolate squares}

*1 cup + 3 tablespoons unsalted butter, cut into chunks

*1 1/4 cup granulated sugar

*6 eggs

*1 cup gf unsweetened cocoa powder

*1 tablespoon half & half {you can substitute any kind of 'milkish' drink}

*1 tablespoon honey

*1/4 teaspoon gf vanilla extract

Also, gf cooking spray, parchment paper and a 9" spring-form pan.

First, you need to prepare your pan. Cut out a circle of parchment paper to line the bottom of your pan. {I trace the bottom and then cut out the circle. Because I suck at cutting circles, free hand. So. Not. Martha.}

Now, spray your whole pan with cooking spray.

And stick your perfectly cut circle into the pan. You pan is now ready for the party. Set her aside for a minute.

 

Now, measure out 8 ounces of your chocolate.  

Cook the chocolate chips and 1 cup {2 sticks} of the butter {cut up} over medium-low heat, stirring often, until melted.

Stir. Stir. Stir. Don't burn, burn, burn.

It really REALLY helps if you have a cute kitchen helper named Brighton :)

When everything is melted and it looks like this ^ carefully transfer to a large bowl.

Add sugar and mix well. {worst picture EVER and I only took one. Sorry.}

Add eggs, one at a time, beating well after each one.

Sift cocoa powder into bowl {ahem. or not. I hate to sift. my cakes have still been delish.}and stir until blended.

Your batter is ready to bake! So easy, peasy!

Pour the batter into the prepared pan and bake 35-40 minutes or until cake has risen and top has a crust. The cake should be firm-ish in the middle when done.

Cool on a rack for 10 minutes. {or... the top of your gas stove that is rack-ish}

Then, invert on your serving dish and remove the spring form pan.

Is your mouth watering? OMG This cake is SO YUMMY!

It has the BEST texture! Now, let the cake cool completely - for like, an hour? You can speed up cooling by sticking it in the fridge. Yeah. I know, I am a last minute girl, too :)

To make the SUPER EASY glaze {make it when you are ready to glaze your cooled cake} take the rest of your chocolate chips {4 ounces) and butter {3 tbsp}and melt over medium low heat. {Don't tell Chef Ramsey, but I use the same pan from before WITHOUT WASHING IT! Ahhhhhh the HORROR!}

Remove from heat and then, just stir in the honey {1 tbsp}, half and half {1 tbsp} and vanilla {1/4 tsp} and mix until combined.

Pour the glaze onto the center of the cake.

Use your spoon to gently coerce the chocolate to the sides of the cake. I like it to drip over the edges a bit.

It will look like this when you are done. Now is the time to add chopped nuts, if you so choose. {while the glaze is wet.}

Now, chill the cake {uncovered} for 30-60 minutes and enjoy. And oh, my. You WILL enjoy it!