Gluten Free Cake
- 1 lb bittersweet chocolate
- 1 cup unsalted butter
- 1/4 cup hazelnut liqueur
- 1 1/2 tsp vanilla
- 7 eggs
- 1 cup granulated sugar
- Powered sugar
- Preheat oven 350
- Butter 9-inch deep-sided springform pan line with parchment paper and butter parchment.
- In a large saucepan simmer 1lb bittersweet chocolate coarsest chopped, 1 cup unsalted butter, and 1/4 cup hazelnut liqueur. When mixture is melted and smooth, stir in 11/2 tsp vanilla extract. Set aside to cool. Beat 7 eggs at room temperature with 1 cup granulated sugar on medium for 5 min or until fluffy. Gradually add eggs to chocolate mixture. Spoon batter into pan. Bake cake for about 1 hour or until toothpick comes out clean. Cool for 1 hour in pan then remove cake and sprinkle with powdered sugar
bittersweet chocolate, unsalted butter, hazelnut liqueur, vanilla, eggs, sugar, sugar
Taken from www.epicurious.com/recipes/member/views/gluten-free-cake-52966241 (may not work)