Laura and Tony's Kitchen: Valentine's Day Dessert

This is a favorite because it is easy, delicious and it just happens to be Gluten Free- but

I promise you will not miss the gluten, lol.

I love the small format created by lining a muffin tin with cupcake paper- it’s perfect for

Valentine’s Day !

In my experience,

this cake is better if it is prepared a couple of days before you want to indulge!

We like to break up the dense chocolate cake with Raspberry sauce and

Fresh Whipped Cream - but this is totally optional.

Flour-less Chocolate Cake Preheat Oven 350*F

Ingredients: Bake 10-15 mintues

¾ lb plus 2 oz unsalted butter

15 oz semi sweet chocolate chips

10 large eggs (separated)

1 ¼ c. unsweetened cocoa powder

2 1/4 c. sugar

½ tsp. salt

2 ½ Tbsp. Vanilla extract

Directions:Preheat Oven to 350 *F

Line a Standard Muffin tin with cupcake liners , paper or silicone , fancy or plain.

Combine butter and chocolate in a large, heatproof (glass or stainless steel)

bowl and then rest it over a pan with boiling water (double boiler) until melted –

Be careful not to burn it!

Sift the cocoa powder and sugar in a bowl, then set it aside.

Whip egg whites with salt until it forms soft peaks- Be careful not to over whip.

Remove chocolate/butter mixture from double boiler and stir until smooth,

allow to cool and then add cocoa mixture, egg yolks, vanilla and

¼ of whipped egg whites. Stir until smooth.

Using a rubber spatula, fold in remaining whites until they are just blended.

Do not over mix

Fill lined muffin cups halfway , then place a roasting pan and fill that halfway up

with hot water on second shelf in oven this will create moist heat to keep your tiny cakes

tender and delicious!

Bake 10-15 minutes. A toothpick inserted into the cupcake should not be completely clean,

and if you shake the pan, the cupcakes should be jelly like in the center.

Allow the cupccakes to cool.

Laura and Tony's Kitchen