I’m in shock.
I honestly didn’t think anyone ever read my blog, that I was just writing to the void of space that is the internet, only to be seen by robot minds.
But over the weekend Austin Chronicle made a bunch of top ten lists in Austin, and one category was for food bloggers.
While I didn’t actually make it in the top ten, I was listed as an honorable mention, and I couldn’t have been more surprised!
Thank you so much to everyone who reads my blog! Thank you Austin Chronicle for mentioning me! I feel so honored to be listed, you would not believe! And congratulations to everyone who made the list! Every singly person who made it we’re more than worthy of their titles and i’m so happy for all of them!
I could go on and on about how shocked and excited I am about this, but there is much more to talk about today.
Yes indeed. Just look at this cake.
Flourless chocolate cake with raspberry orange liqueur sauce… Need I say more?
This cake is amazing. Rich and chocolatey. Fudgy and delicious. And it’s gluten free! Bonus!
The sauce compliments the richness of the chocolate perfectly. And hey, Valentines day will be here shortly, this cake would be perfect to make for your other better half!
Flourless Chocolate Cake with Raspberry Orange Liqueur
Gluten free recipe
(Recipe adapted from Epicurious)
4 ounces fine-quality bittersweet chocolate (not unsweetened)(I used Ghiradelli 60% cacao bittersweet chocolate chips)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1 tsp whiskey
1/2 cup unsweetened cocoa powder
Powdered sugar for decorating
Raspberry Orange Liqueur
1/2 cup frozen raspberries
1/2 cup sugar
1 tsp orange liqueur
1/2 tsp cornstarch
Directions for cake
Preheat oven to 375°F and butter an 8-inch round baking pan.
Place chocolate chips and butter in a saucepan over a double boiler and melt, stirring continuously, until smooth. Remove from double boiler an whisk in sugar. Add the eggs and whisk well. Add in whiskey, then sift the cocoa powder and stir until combined.
Pour batter into prepared pan and bake for 25 minutes or until the top has formed a thin crust. Allow to cool in pan for 5-10 minutes then flip onto serving plate.
Garnish with powdered sugar and chocolate chips, or as you prefer.
Directions for raspberry orange liqueur
In a small sauce pan over medium heat add the raspberries and sugar. Cook down until sugar is melted and is liquidy. Add in orange liqueur and cook for 1 minute. Add cornstarch a little at a time until desired consistency. You can use more for a thicker sauce or less for a runnier sauce.
Slice cake and serve with sauce!
For anyone interested in looking at the list of top ten Austin food bloggers check it out here.