Flourless Chocolate Torte

I want to start by wishing all the mother’s out there a pre Happy Mother’s Day!

I want to follow with saying that I can’t get these cupcakes outta my head.

These: spicy dulce de leche and chocolate cream with chile ganache and candied serrano chile stout cupcakes …

Take that in for a minute.

Spicy Dulce de Leche and Chocolate Cream Stout Cupcakes with Chile Ganache and Candied Serrano Chiles

Saaayyy what!?

Sounds like a spicy, creamy, dreamy, chocolate mess! I love it. I would also never be able to say the name without taking a couple breaths.

I’m really going to blame it on The Chocolate Adventure Contest. They got me . Those spicy, chocolate, chile serrano, dulce de leche things are just the start.

How about these: Beer Bellies (Cocoa-Stout Cupcakes with Beer-Malt Frosting and Spicy Pretzel Crumbles) and “You Make Me Wanna “STOUT” cupcakes.

My palate is confused. I’m positive these are all something I must experience, and soon.

Ok, I’m back to reality. I don’t even know how to follow with that. But this recipe seems fitting for the weekend ahead.

I recently saw a poll on facebook.

It read: What do mother’s want most for Mother’s Day?

So, what do Mom’s like receiving most on Mother’s Day?

Drumroll please….

Anything their kids make them.

Win.

(They better be right!)

It’s Decadent. Rich. Chocolatey. Dense. Oh-so-Delicious. One of my favs.

Could

Literally

Eat

This

Cake

Until

I’m

Sick.

Flourless (gluten-free!) Chocolate Torte

(recipe slightly adapted from Whole Foods Market)

ingredients

1 package chocolate Candiquik

1 cup plus 3 Tbsp butter

1/2 cup sugar

6 eggs

1 cup unsweetened cocoa powder

1 Tbsp milk

1 Tbsp honey

1/4 tsp vanilla extract (gluten-free)

Preheat over to 375 degrees F.

Spray a 9-inch spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray too, set the pan to the side.

Break CANDIQUIK bar in half. In the microwaveable tray that it comes packaged in, add 1 cup (2 sticks) of butter (cut into chunks) and 8 oz (half of the package) of CANDIQUIK in the microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments (if necessary), until melted and completely blended. Be careful to NOT overheat the Candiquik.

Now pour the CANDIQUIK and butter mixture into a large bowl. Add sugar and mix well.

Add an egg…

Mix and repeat…

adding one egg at a time…

Whisking well after each one.

Next — sift cocoa into the mixture.

and stir until just blended

Once blended, pour the batter into the prepared spring form pan.

…and bake for 35-40 minutes, or until cake has risen and the top has formed a thin crust. The cake should be just firm in the center when done.

Cool for 10 minutes, then invert onto a plate by releasing the sides of the spring form pan.

You can also throw away the parchment paper – set the cake aside to cool.

While the cake is doin’ it’s thing- we are going to make the chocolate glaze!

Break apart two squares from the unused CANDIQUIK (you will have 2 squares leftover after these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.

Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.

When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake. Place cake, uncovered, in the fridge for 30 minutes. This allows the glaze to set and makes it that makes easier to slice!