The Empowered Parent July 2011 : 3
3 | Page Crownie Delight Recipe Ingredients: I ntroducing…. The Decadent Crownie Delight! (A Flourless-Gluten Free Chocolate Dessert) By: Dionnea Seals ho doesn‟t love chocolate? The smell, sight, and word alone invites you to take a bite, forgetting about that New Year‟s resolution. Trying to fulfill my sweet tooth one afternoon, I decided to make a gluten free chocolate cake. After several attempts over a span of three days, my cakes didn‟t make the cut for several reasons. The recipe called for separating egg whites and yolks, because I had yet to correctly master whipping and folding egg whites into the batter, the center of my cakes would fall. In addition, this recipe proved to be chocolate for amateurs! I was in serious need of something that would not leave my taste buds feeling like a neglected friend, and one that would not fail. Being the perfectionist that I am when it comes to dessert, my determination would not allow me to settle on something labeled as “good enough”. I wanted something rich; a sweet treat that would hit the spot and end my chocolate quest. 6 oz squares of chopped semisweet chocolate 1 stick unsalted butter ¼ cup of sugar in the raw (or white sugar) ¾ cup of light brown sugar 3 large eggs ½ cup unsweetened cocoa ¼ teaspoon kosher salt ¼ cup of instant coffee 1 teaspoon vanilla Preheat oven to 350 degrees, use spring form pan or tart pan. Spray pan with cooking spray and Line bottom of pan with parchment paper. W Back to the kitchen I went to create what I presumed to be a cake. However, its bold, chocolate richness delivers a powerful punch similar to brownies. And, guess what? It‟s Flourless! So, without further adieu, I would like to introduce my Decadent Crownie Delight! Enjoy. Melt 6 ounces of chocolate and butter in saucepan over low heat. Stir until butter and chocolate are melted. Add salt and sugar until both are dissolved. Remove pan from heat and allow to cool for 2 minutes. Whisk eggs one at a time very fast until the eggs are incorporated. Add vanilla and cocoa. Whisk until batter is smooth (No lumps please). Pour batter into pan and bake for 23-25 minutes. Do not over bake. Allow to cool in pan for 15-20 minutes and invert on cake plate. The Chocolate & Raspberry Sauce Makes For a Great Pair. Ingredients-Pint of raspberries, Seedless Raspberry jam, 1/3 cup of water, ½ cup of sugar, ½ of lemon ‟s juice and zest. Bring water, sugar, and raspberries to boil on stovetop allowing sugar to dissolve. Let raspberry syrup cool for 5 minutes Add lemon zest and juice to food processor along with ½ cup of seedless raspberry jam Drizzle over Crownie.
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