Be Free For Me Blog

Driving to my office I was listening to one of my favorite news radio stations here in Boston, WBZ 1030AM – http://www.wbz.com.

Thrown into the news, traffic and business updates they have a segment called “Something You Should Know”. The segment today was about food tasting exactly the way we expect it to taste.

Brian Wansink, Professor of Marketing and Nutritional Sciences at Cornell University, has found that that when people buy something with a descriptive name like Black Forest Belgian chocolate cake it will end up tasting much better than the same exact product labeled chocolate cake.

This man is onto something.

I learned many gluten free years ago that when offering friends, family (or even myself) anything gluten free, fancy up the name a bit and get rave recipe reviews.

Try it.

You’ll see yourself that my Dad’s infamous “Delectably Rich Flourless Chocolate Cake” – taste way better than Gluten Free Chocolate cake. Enjoy!

Delectably Rich Flourless Chocolate Cake

This rich, flourless chocolate cake and packed with flavor. It’s sure to please the biggest chocolate lovers you know! Check ingredients in all chocolate products for all allergens!
Nonstick vegetable spray (Check label for allergens!)
6 1/2 ounces unsweetened baking chocolate – Chopped (Check label for allergens!)

6 ounces semisweet chocolate – Chopped (Check label for allergens!)

1 1/2 cups sugar

1/2 cup + 2 tablespoons water

3/4 cup (1 1/2 stick) unsalted butter – cut into 1-inch cubes

6 large eggs

Unsweetened cocoa powder, for dusting (Check label for allergens!)

Preheat oven to 350 degrees. Tightly wrap outside of 10 inch springform pan with 3 sheets of heavy duty foil.  Line bottom of pan with parchment paper.  Spray inside pan with nonstick spray.

Combine both chocolates in large metal bowl.  Set over saucepan of simmering water and stir until just melted.  Remove from over water.  Bring 1 cup sugar and ½ cup plus 2 tablespoons water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms.  Gradually whisk hot syrup into melted chocolate (mixture may look curdled).   Add butter; whisk to blend.

Beat eggs and ½ cup sugar in bowl to blend well, using electric mixer, about 2 minutes.  Use a rubber spatula, and gently fold egg mixture into the warm chocolate mixture.

Transfer batter to prepared pan (batter will come halfway up sides).  Place cake pan in large roasting pan.  Pour enough hot water into roasting pan to come 1 inch up sides of pan.  Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes.  Remove cake pan from water.  Remove foil.  Cool completely on rack.  Cut around cake sides to loosen.  Remove pan sides, Transfer cake to platter.  Dust with cocoa powder and serve.
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