She got the short end of the stick for her allergy genetics. She's allergic to gluten, and now I found out she's also allergic to lactose. Plus on top of that soy and corn are starting to bug her since she's eating so much of them. Poor Katie.
So in deciding what dessert to make her (yes, that is a pro and a con of being my friend... I'll make you goodies which is great, but also I make you eat it). So after googling for a while I found a cake recipe with no flour, and very little milk (which I switched for lactaid milk).
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
For Glaze:
2 1-ounce squares coarsely chopped semisweet chocolate squares
1 1/2 tablespoons unsalted butter
1 1/2 teaspoon milk OR light coconut milk
1 1/2 teaspoons Agave syrup OR honey
1/8 teaspoon vanilla
Preheat oven to 350°F
Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.
Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.
Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.
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