Gilly’s Corner is where delicious dreams come true!

This past Sunday, Ari and I went on a baking spree for two of our friends who had birthdays this week. One of them happens to be gluten free, which posed a significant challenge for me because I have never baked anything gluten free and wasn’t even sure where to start. After some googgling and flipping through cookbooks, I wasn’t satisfied with any of the recipes I found, so I decided to wing it. The recipe that I had wanted to follow was for Martha Stewart’s flourless chocolate cake, but it required me to

1. Separate eggs (my ultimate pet peeve)

2. Whip egg whites- which is essentially impossible without a high-speed mixer.

So after looking at least 10 other recipes for this cake, I decided to roughly follow Martha Stewart’s, but actually just add whatever I wanted. Luckily, for my friend, the cake turned out delicious, and Ari and I felt rather accomplished. Also, we totally chocked and forgot to take pictures so this one is from the Food Network- but ours looked very similar I promise!



  1. 8 oz. semi-sweet chocolate
  2. 6 tablespoons butter
  3. 5 large eggs
  4. ¾ cup granulated sugar
  5. ½ cup unsweetened cocoa



  1. Heat the oven to 375 and butter an 8 inch cake pan (or use Pam)
  2. In a heatproof bowl, melt the chocolate and butter in 30 second increments
  3. Whisk in eggs
  4. Whisk in sugar and cocoa powder
  5. Pour batter into pan and bake for 25 minutes- until thin crust formed on top