Being gluten free and dairy free poses a serious dessert challenge.  Here is a little gem we were delighted with.  Is it calorie friendly, no… but a girl has to live a little.   You do want to let this set up in the refrigerator before cutting as it has no grains to give it body.   Prepare to fall in love!

INGREDIENTS:
10 ounces of Ghirardelli bittersweet chocolate morsels
1 cup of Earth Balance butter substitute
1/2 c water
1/4 teaspoon of salt
3/4 cup white sugar
6 whole eggs
1 whole vanilla bean
{Yep, that’s it}

INSTRUCTIONS:

Don’t get daunted, it’s easier than it looks

Preheat the oven to 300 degrees.

Grease a 10 x 3 inch cake pan and select a larger pan for a water bath

Combine the water, salt and sugar in a saucepan over medium heat. Stir until completely dissolved.

Melt the bittersweet chocolate in a double boiler and transfer to a mixing bowl.

Beat butter into the chocolate then slowly add the sugar water.

Add eggs one at a time.  Mix on medium until incorporated.

Pour batter into prepared 10 inch cake pan.  Set 10 inch cake pan into larger pan and pour boiling water into the larger pan creating a water bath.  Water level should be half water up the 10″ cake pan.

Bake for 45 minutes.  The center will look wet similar to a cheesecake.  After baking allow to cool.  It slices easier if it is chilled in the refrigerator for at least an hour.  Mini pans are a great option for this recipe as well!

Slice and serve with fresh raspberries or strawberries.