Very easy, delicious served with fruit and whipped cream or just on its own!

The gluten free world has lots of ways to get the minimum daily requirement of that all important food: chocolate. You can drink it in a rich cocoa or a mocha latte. You can bake it into cookies or brownies. There are candies galore. There are even flourless chocolate cakes available in the mainstream market (thank you Outback!).

But I have to admit I miss regular cake. Rich, fudgy cake. The kind you can eat with hot coffee or a big glass of milk, and it’s so good you squish up all the crumbs with your fork. And if no one is looking you lick the plate. So I started with a recipe from a great book called “Baking Classics” and played with it until I got a recipe I love. I made it into cupcakes, but it would be an excellent layer cake, too.

Day Two

The reason I added “that last” to the title? These cupcakes were just as good day 2 as they were day one. These are one of the rare gluten free treats that can be made a day ahead for a party or special dinner and you know they will be delicious.

By Day Three they had started to crumble a little, so I went ahead and crumbled them into a pretty glass, layered it with whipped cream and topped with chocolate shavings. Wow!

Lemon Cream Cake

This recipe brings some sweet heat with the combination of heavenly chocolate, cayenne pepper, and cinnamon.

Nutritional information: 450 calories (0% from fat), 12g fat, 2g saturated fat, 6mg protein, 87g carbohydrate, 6g fiber, 0mg cholesterol, 4mg iron, 312mg sodium, and 36mg calcium.