We’re making Gluten Free Devine Chocolate Cake with chef and co-owner George Doumaney of Portsmouth Publick House.
4 ounces of Belgium chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan.
Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces.
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Variations of the cake: After cake has cooled you can top with no dairy whipped cream and dust with cocoa powder and garnish with mint leaves.
Top cake with Marshmallow topping (ie Fluff) and toast top to make a s’mores brownie cake.
Special events at Portsmouth Publick House:
Free Chicken Wings On Wednesdays from 4pm – 8 pm
Free Oyster Fridays 4pm – 6pm