I am always searching for new, delightful recipes for my daughter that are gluten free and egg free and dairy free. When it comes to baking, these are pretty important ingredients so those recipes are few and far between. The good news is, better products are coming out every day and making life easier and healthier. This was a very easy dessert to prepare and very different from anything I have made so far. I had to look at the recipe a few times to be sure I didn’t miss something. There is nothing that would make this cake rise so it’s really a tort. It’s very dense and very good. The original recipe did call for eggs but I substituted chia seeds and water and the tort tasted like it had rice crispies mixed in. We all really liked the texture once we knew what was causing the crunch. I used Good Life chocolate chips which are vegan friendly so no dairy. I only had enough chocolate chips left over for ½ batch of the icing and it was more than enough. I don’t know where you’d put all the icing if you made a full batch. I used coconut cream instead of heavy cream. In other words, I tweaked this recipe a lot but it turned out great and I will make it again. It’s really a pretty, unique dessert that will be appreciated by all. Make your slices small because it is rich rich rich. Chocolate lovers are going to be on board with this dessert. YUM!!!
1 c. chocolate chips
8 TBL gan butter
¾ c. sugar
¼ tsp ssa
1-2 tsp espresso powder (instant coffee)
1 tsp. Vanilla
3 large eggs (3 Tlb. chia seeds and 12 Tbl water. set for 5 minutes)
½ c. cocoa powder
375 oven…toothpick test after 20 minutes. *Line your round greased pan with parchment paper for easy, clean transfer to cake plate
Glaze:
1 c. chocolate chips
½ c. cream
- Heat these 2 things together till chips melt. Do this in 30 second intervals (about 3) and whisk thoroughly..
- Glaze the slightly cooled cake (turned out onto a pretty cake platter) and then refrigerate to set.
- Remember, I did only ½ the glaze recipe and it was more than enough!!!! 🙂
