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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
give me your flourless chocolate cake recipie
or any other such GF cake that tastes good that doesn't involve me buying some random alt. flour I'll only use once.
thanks 
Re: give me your flourless chocolate cake recipie
Wow-- nobody? I don't care much for flourless chocolate cakes, but this recipe has been well-received in the past:
This recipe is from the Epicurious website. The ingredients are very simple, as are the steps (everything is mixed in one bowl- yay to less cleaning time!).
Flourless Chocolate Cake
Ingredients:
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
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. Line bottom with a round of wax paper and butter paper. Chop chocolate into small pieces. 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 serve with ice cream if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
The recipe does require a double boiler or a bowl over a pot of barely simmering water. Also wax or parchment paper is imperative to line the bottom of the pan (and don?t forget to butter underneath and on top of the paper. This allows the cake to come out smoothly?) And finally, it?s not in the recipe, but a small sprinkling of confectioners sugar on top is a nice touch.
Seriously
I started to post it on WC, but I figured with Meghan, Breanne, and you + anyone else I haven't discovered yet I would have enough choices.
I think in addition to cake I am also going to make some ployes with fruit, chocolate sauce, and powdered sugar