Decadent (gluten-free!) chocolate cake from Make It Ahead: A Barefoot Contessa Cookbook (page 212) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 17, 2018

    Disappointing. Perhaps my changes are to blame, but I'm not sure I'd risk making this again to find out. I made 1/2 recipe in a 6.5" springform pan, so my cake would have been a bit thinner. I used the same baking time, and maybe that was the problem, as the cake got a little dark on the edges. I also made the cake a day ahead and refrigerated it, although brought it to room temperature before serving. Since there's hardly any sugar, I used 60% bittersweet chocolate. Still, it turned out fairly bitter. It was also dry. It tasted OK served with vanilla ice cream. Half a recipe served 6 people, as it's quite rich. If you're looking for a flourless chocolate cake, I highly recommend Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte instead.

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