Flourless Chocolate Cake with Toasted Coconut Ice Cream (Gluten-Free!)

Since the outset of this blog six months ago I've taken on several new culinary obstacles, and in some cases, begun mastering them. Another came my way a few weeks ago when we were invited to a friend's house for dinner. As usual I jumped at the offer to bring dessert, but she stopped me with a warning: "We're gluten-free."

I admit, it did stop me in my tracks a bit. I can't use flour, my most basic ingredient? Talk about out of my comfort zone. But the pause was momentary. A fruit crisp, perhaps. Maybe homemade ice cream. I can do this!

I quickly jumped on the internet searching recipe databases, cooking blogs and gluten-free sites for just the thing. And I found it on - love this blog's name - The Hungry Housewife. Perfectly, exactly what I was looking for - flourless chocolate cakes - only THREE ingredients! - and an ice cream flavor I'd never made. (WARNING - allow at least 24 hours for making the ice cream!)

Not to mention I took this as an excuse to finally obtain a set of individual ramekins...I mean, I was trekking down to IKEA anyway for some things for the house...and there they were for $1.99 each...The dessert was a smash. The cakes were divine, really amazing and hard to believe they were flourless - a nice crumb and not overly fudgy like you might expect (though nothing wrong with that.) Gluten-free friends can invite me over anytime...as long as they're not off dairy!

Flourless Chocolate Cake (Chocolate Valentino)
16 oz (1 lb) semisweet chocolate, roughly chopped
1/2 cup plus 2 T unsalted butter
5 large eggs, separated

1. Preheat oven to 375. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (bottom of bowl not touching water) and melt, stirring often.

2. While chocolate/butter mixture is cooling, butter pan(s). You may use any shape pan that gives and area of 50 inches (6x8 or 7x7, an 8" springform or about 7 individual ramekins.) If using a large pan, butter, line with parchment, then butter parchment. If using ramekins or springform, just butter well.

3. Separate the egg yolks from the whites and put in two medium bowls.

4. Whip the egg whites until stiff peaks are formed (do not overwhip or cake will be dry.)

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to cooled chocolate and combine.

7. Fold in 1/3 of egg whites into chocolate mixture and follow with remaining 2/3. Fold until no white remains without deflating batter.

8. Pour batter into prepared pan(s); the batter should fill pan about 3/4 full. Bake at 375 for about 25 minutes or until instant read thermometer reads 140F. Top of cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes, then unmold.


Toasted Coconut Ice Cream
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 tsp cornstarch
1/4 tsp salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 tsp vanilla extract

1. If using electric ice cream maker, freeze bowl at least 1 to 2 days in advance. We have a Krups and for some reason it really needs 2 days or more to freeze good and hard.

2. Preheat oven to 400. Spread the coconut on a baking sheet lined with aluminum foil. Place in hot oven for 2 to 3 minutes or until coconut turns a light brown. WATCH IT CLOSELY - it burns quickly!!! Remove from oven and allow to cool.

3. In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

4. Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar.

5. Briefly rinse your saucepan and rub dry with paper towel to get the scum off. Pour the eggs/sugar mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble - gross! Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about 5 minutes, then stir in toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

6. Stir the chilled custard, then freeze in your ice cream machine. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours.
Recipe and photographs (with permission) from The Hungry Housewife