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We all know how hard it can be for those who have food allergies to enjoy great foods. It is possible tho thanks to great sites likethis one I found! http://allrecipes.com/ there are so many great recipes here! Enjoy!

FLOURLESS CHOCOLATE CAKE, this recipe got a 4 1/2 star rating on this site: http://allrecipes.com/Recipe/F lourless-Chocolate-Cake-I/Deta il.aspx

INGREDIENTS

1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

18 (1 ounce) squares bittersweet chocolate

1 cup unsalted butter

6 eggs

DIRECTIONS:

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan.

To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

CHOCOLATE CHIP MERINGUE DROPS, also 4 1/2 star http://allrecipes.com/Recipe/C hocolate-Chip-Meringue-Drops/D etail.aspx

INGREDIENTS

2 egg whites

1/2 cup white sugar

1 teaspoon vanilla extract

3 tablespoons unsweetened cocoa powder

1/2 cup semisweet chocolate chips

DIRECTIONS:

Preheat oven to 250 degrees F (120 degrees C).

Line 2 baking sheets with aluminum foil or parchment paper, and set aside.

In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.

Bake for 1 hour in the preheated oven.

Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

Learn more about this author, Amanda Bennett.
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