Since more and more people I know are adopting a gluten-free diet, I have been on the quest to add a few suitable recipes to my repertoire. I simply cannot have company and fail to make dessert. (L’horreur!) I’ve toyed around with simply substituting gluten-free flour, yet haven’t found any this-is-so-amazing end products that are dinner party worthy. Don’t our gluten-intolerant friends deserve a très delicious treat, too? Well, I made this recipe of flourless chocolate cake and it turned out incredible: a mousse-like texture, decadent chocolate bite, and just a hint of espresso (my weakness). I substituted the vanilla extract for a combo of hazelnut extract and vanilla paste, then topped with vanilla bean whipped cream and fresh raspberries. Gluten-free never tasted so good (I’m pretty sure).

{I’d like to take a super quick second to say thank you to everyone who is reading this. I’ve felt so much support and encouragement since I’ve been back. There are exciting things on the horizon and it is all because of you! Thank you! To keep the love coming in, I’d love it if you shared pearls on a string or liked it on Facebook and/or Bloglovin! A million thank you’s!}