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This was so good! It has a chocolate lave cake feel to it.
Preheat the oven to 325ºF. Lightly butter a 9×9 baking dish.
Melt the butter and set aside to cool.
Sift the cocoa powder and flour together and set aside.
Beat the eggs and sugar on medium-high speed for 10 minutes, until very thick and light yellow. After 10 minutes, reduce the speed to low and add the vanilla, Kahlua, and the cocoa powder and flour mixture. Mix very slowly until just combined.
Slowly pour in the cooled butter and mix again until combined. Pour the mixture into the baking dish and place it in a larger baking pan. Add warm water to the pan until it comes halfway up the side of the dish.
Bake for 1 hour. It will look like it’s under-baked but it isn’t!
Remove from the water and place in the fridge to cool. Serve alone or with ice cream.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!