Flourless Chocolate Cake (gluten free)

This is an amazing dessert! We are huge fans,and even those with Gluten Allergies can enjoy it! You won't even be able to guess what the recipe is missing...flour! I highly recommend using Lyndt Chocolate for the chocolate bar. I haven't found a huge difference in the type of coco powder, just make sure it is alkalized, it will help stabilize the texture, and flavor. Enjoy this with homemade whipped cream or ice cream...or some strawberries or raspberries. It is fabulous!
Recipe adapted from Epicurious.

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup succanant
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. You can line the bottom with a round of wax paper and butter paper. I have flexible baking pans, and I have done it in glass, and I don't use the wax paper.

Chop chocolate into small pieces (if you buy Ghiaradelli chocolate chips, you avoid chopping.) 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.

Dust cake with additional cocoa powder(and powdered sugar.) Cake keeps, after being cooled completely, in an airtight container, 1 week.

Cinnamon Scones (with or without coconut)

Okay, So these are definitely not an everyday sort of thing, but they truly are fabulous for special treats! J loves them, as does anyone else that I have ever made them for. They are part of my recipe collection that I used to make for the local sandwich shoppe. They are versatile, add raisins, or cranberries or blueberries if you would like. Just omit the cinnamon and coconut!

1 3/4 cups Spring whole wheat flour (or white whole wheat flour) I use Montana mills
1 Tbsp Homemade Baking powder
1/4 tsp salt
1/4 cup succanant
3 Tbsp cinnamon
1 cup shredded coconut
1/2 cup coconut oil or 1/4 cup butter and 1/4 cup coconut oil melted on the stove
add to the oil 2 tsp vanilla extract
3/4 cup first pressed full fat coconut milk (I use Thai kitchen, the red label)

I have on hand some extra flower in case the batter is too sticky (1/4 cup at most) Sometimes just 2 Tbsps are needed for cutting. If you don't like coconut, omit the shredded coconut, use all butter, and add 1/4 cup flour to the recipe.

Combine all the dry ingredients, including the coconut in a bag and shake well to combine. Transfer to a bowl and add the melted fat. Cut in to the mixture is crumbly, then add in the coconut milk. The mixture should be moist, but not overly sticky. Transfer mixture onto a cutting board (if the mixture is sticky, add 1-2 tbsp of flour on the cutting board and another 1-2 tbsp flour on the top of the mixture once on the cutter board and fold in) Make a circle, about 9-10 inches in diameter and cut into pizza triangles. Transfer triangles onto a greased baking sheet or ungreased sil-pat and bake in a pre-heated 425 degree oven for 10-15 minutes.

Top with a glaze.

Glaze recipe:
1 cup powdered sugar (powdered evaporated cane juice crystals)
1 tsp vanilla extract
2-4 Tbsp coconut milk

Mix above ingredients together until a dripable consistency is reached. Drizzle onto of partially cooled scones!