|photo taken from Quilty Pleasures|
Most of the few people I made try this liked it. I cut back the sugar by a third and it was still a little too sweet for me. Next time I would cut it back a little more and use a really dark chocolate. I may try a little less egg, too, as it wasn't as dense as a flourless cake would normally be. It definitely would be tasty with some raspberries or a raspberry syrup drizzled on it. Raspberry and chocolate -- can never go wrong with that!! unless of course, you are my friend Vanessa who believes that baked goods and fruit do not belong together.
I would love to be on a gluten free/mostly grainless way of living again, I know I will feel better, so this was a great recipe to find because it didn't substitute flour with another gluten free grain. Of course, I say this as I just popped into the oven a cinnamon beer bread! LOL and last night made chocolate chip cookies for the Man and my neighbor...a few cookies for them -- a few spoonfuls of batter for me...eating the batter does not make them gluten free Denise.