Happy 6th birthday to Riegl Palate! It doesn’t seem possible that I’ve been posting a new recipe to my site each week for the last six years (never missing a week). Today’s post is number 351.

There are so many wonderful things about writing a food blog. It forces me to find new recipes that I can share in my weekly posts. It allows me to stay in touch with family and friends and be with them in spirit during their meals or festive occasions. It connects me to other foodies around the country with whom I may never have met. It opened the door for me to work on a cookbook project (more on that later in 2018). It really is more than just posting a new recipe each week.

In keeping with past Riegl Palate birthday posts, I’m sharing a recipe for a chocolate cake. I started making this simple cake shortly after Ed and I were married. It became a staple in my kitchen as it was something easy that I could whip up as long as I kept the simple ingredients in stock. It has the consistency of a brownie – dense and chocolatey.  While I had always made it with all-purpose flour, the last time I made it I used gluten-free flour (in this case Cup4Cup Multipurpse Flour) and you’d never know it was gluten-free. The only other more recent change is using coarse sea salt in place of traditional table salt as the sea salt makes the chocolate shine even more.

I like to finish it off with a dusting of confectioners’ sugar and Raspberry Sauce. You could also use whipped cream or a small scoop of ice cream. Really anything that goes with chocolate is good.

A huge thank you to all who read, comment on, share and make recipes from Riegl Palate – it means so much to me. Plus, a special thank you to Embry H who designed my site in late 2011 and has been a constant supporter ever since. This year she gave Riegl Palate it’s new fresh look which I love.

Cheers to the art of good eating and to many more years of Riegl Palate!

P.S.  If you aren’t already following Riegl Palate on social media please consider doing so. Check out Riegl Palate on Facebook, Instagram, Twitter and Pinterest.

Chocolate-RaspberChocolate-Raspberry Brownie Cake (Gluten-Free)ry Brownie Cake (Gluten-Free)

 

Chocolate-Raspberry Brownie Cake
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Recipe type: Dessert
Author:
Serves: 6
Ingredients
  • 2 ounces good quality unsweetened chocolate, chopped
  • ½ cup seedless raspberry jam
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup white sugar
  • 2 large eggs
  • ⅔ cup all-purpose flour or gluten-free flour
  • ½ teaspoon double-acting baking powder
  • ½ teaspoon coarse sea salt
  • 2 teaspoons Crème de Cassis or Chambord (or 1 teaspoon vanilla extract)
  • 1 ounce good-quality bittersweet chocolate, chopped
  • For serving: confectioners’ sugar and Raspberry Sauce
Instructions
  1. Preheat oven to 350°F. Line a buttered 8-inch round pan with parchment paper or wax paper, butter the paper, and dust the pan with flour (regular or gluten-free), knocking out the excess.
  2. In the top of a double boiler set over simmering water melt chocolate with jam, stirring, until the mixture is smooth and let it cool.
  3. In the bowl of a stand mixer, beat butter and sugar until the mixture is light and fluffy.
  4. Add eggs, one at a time, beating well after each addition, and mix in chocolate-jam mixture, flour, baking powder, salt, liqueur (or vanilla), and bittersweet chocolate.
  5. Pour batter into prepared pan, smoothing top. Bake cake in middle of the oven for 30 to 40 minutes, or until a cake tester inserted in center comes out with a few crumbs on it.
  6. Let the cake cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let cake torte cool completely.
  7. Before serving, dust with confectioners’ sugar drizzle with Raspberry Sauce (optional).
Notes
* Cup4Cup Multipurpose Flour is my go-to gluten-free flour.
* Crème de Cassis is a liqueur made from blackcurrants and Chambord is a liqueur made from red raspberries.
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