When it comes to sweet stuff, we all crave the classics. A gooey brownie, crisp at the edges. Chocolate chip cookies straight from the oven. Freshly baked pies stuffed with fruit filling and crowned with generous scoops of vanilla ice cream. And, life being the tricky business it is, all of us should get to enjoy these comforting stalwarts from time to time—dietary restrictions notwithstanding.
Enter baking genius Aran Goyoaga. Born to a family of professional bakers in Bilbao, Spain, she went gluten-free a few years back after being diagnosed with an autoimmune disorder. Since then, Goyoaga has developed a roster of incredible glutenless recipes that she shares on her gorgeous blog, Cannelle et Vanille.
Here, she introduces a gluten-free confection that satisfies our yen for another sweet staple: chocolate cake. Tender and moist, the cake gets its structure from whipped egg whites—simply fold the meringue in with the batter, bake, and there it is: an extraordinary dessert you can whip up whenever you need to treat yourself to something sophisticated yet simple, decadent yet light, utterly classic yet ingeniously reimagined for the modern diet.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.