Watching a table full of people savor something you can’t eat can be a really isolating experience, so in planning the Harvest & Gather Thanksgiving menu, I was sure to consider my gluten-free friends.
A flourless, chocolate cake is a straightforward (and maybe overused?) solution, but using the recipe as a base, and embellishing from there, makes for a break in the monotony without over complicating kitchen time.
Cranberry Orange Flourless Chocolate Cake
9 Tablespoons organic, unsalted butter
8 oz. semisweet chocolate chunks
4 large, organic eggs, separated
2/3 cups organic evaporated cane sugar
1 cup hazelnuts, chopped
2 Tablespoons natural unsweetened cocoa powder
1/2 teaspoon salt
2 cups fresh cranberries, chopped
zest from 1 organic orange
Preheat your oven to 400 F and grease a 9-inch springform pan.
Melt chocolate and butter in double boiler and let cool.
Beat egg yolks and sugar until pale. Add the chocolate mixture, beating until just combined.
Add hazelnuts, cocoa powder, salt and cranberries, and stir with a wooden spoon or rubber spatula.
Beat egg whites until stiff peaks form and fold into batter.
Transfer batter into springform pan and spread evenly.
Bake for 25 to 30 minutes. Cake will still be soft in the middle.
Garnish with powdered sugar and homemade cranberry sauce.
ps: All photos in this post were taken by my talented friend Chris Goodman.