Please Visit My New Site!!

Hi Everyone!!
Thank You All For Being With Me For Almost Two Years!
Please Go To My New Site For The Same And New Great Recipes!!

http://sandisallergyfreerecipes.net/

Thanks So Much,
Sandi

I Have Moved.... :-)

Just so everyone knows... I am in the midst of moving my site. 

There will be all the same and new great recipes that you have been enjoying!

Come visit!!! Don't be confused by the name. 
http://sandisallergyfreerecipes.net/
It's a little bit different...

I'm still unpacking and trying to work out the kinks...
Painting and decorating... All the things that happen when you move... 
But friends don't mind a little mess when another friend is moving, do they??

I hope that you will like my new home!!
This old house will not be shut down until I am completely unpacked...

Come Visit Me At   http://sandisallergyfreerecipes.net/

Thanks so much for your patience!!

Have a great day!!

Sandi

Caramel Kissed Flourless Chocolate Cake (Gluten Free/ Dairy Free)

*** Just so everyone knows, this site Has Moved...
       Check out my new site at ***

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               More great new recipes!!!!                      Thanks Everyone!!!
   


Last week Linda from the Gluten Free Homemaker made this lovely "Flourless Chocolate Cake".
I just loved the idea, so I changed a couple of things and came up with Caramel Kissed Chocolate Cake.
 Mmmm absolutely lovely!!

 This is a dense, decadent cake. If you would like a lighter version, then try my regular Chocolate Cake.

8 oz dairy free dark chocolate-broken into pieces
1 c. coconut oil (or butter)
1 c. palm sugar (or other granulated sugar)
1 tsp. vanilla
6 eggs
1/4 tsp. sea salt
3/4 c. cocoa powder

Preheat oven to 325 degrees.
Cut a circle of parchment paper to fit a 9 inch spring form pan. Grease the bottom and sides of the pan. Put the paper in the bottom and grease the top of the paper.

In a double boiler, melt the chocolate and coconut oil.
Pour mixture into a medium bowl. Beat in sugar and vanilla. Then beat in one egg at a time.
Stir in salt and cocoa. Pour into prepared pan and spread evenly.

Bake for 35-40 minutes or until the center is just firm to touch.

Cool in pan for 10 minutes. remove sides from pan and invert cake onto a plate. Remove bottom of pan and peel off parchment paper.

Caramel Sauce:
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch
1/4 c. coconut oil-melted (Or butter)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla

In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
Drizzle caramel sauce over each piece and enjoy!!
Makes 10 servings.

Shared On: Make Your Own Monday, Allergy Friendly Friday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Mix It Up Mondays, Gluten Free Wednesdays, Allergy Free Wednesday,Waste Not Want Not Wednesday,Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Foodie Friends Friday , Swap N Share Sunday