For a gluten-free birthday, one can make a birthday custard, a Betty Crocker GF mix, or a flourless chocolate cake.  Or, one can make three batches of (gluten-free) mini-crepes, spread them with jam, ground almonds, and sugar while building a “bundt” cake.  Enrobe the entire beast in a thick layer of bittersweet ganache, serve it with vanilla ice cream, and all will enter a food coma shortly.  It will feel like a proper birthday, though.

FYI, the crepes are about 3″ in diameter and I used a standard springform pan as the base.  After assembling the cake, it is baked for about 20 minutes at 350 F to help meld the flavors.  I then refrigerated it for another hour to cool it prior to dousing it in the chocolate.  Again, it’s placed in the fridge.  This time, the chocolate coating cools and stiffens up enough that it will support candles.

Bittersweet Ganache

Ganache really just means chocolate with additional fat.  Typically, you use cream but some people use butter instead.  It can be made thick, like for truffles, or quite thin, for a thin coating or syrup.  This is somewhere in the middle.  It truly is easier to use a proper double broiler, although you can jury-rig one from a bowl that fit tightly over the top of a saucepan.  It is important to keep any moisture (steam) from getting into the chocolate as it melts.

10 oz bittersweet chocolate chips

1 c heavy cream

Place the pot over medium heat with 2-3″ of water in the bottom.  Insert the double boiler, and place the cream into it.  Add the chocolate chips.  Allow it sit until you begin to see the chocolate melting.  Stir occasionally.  Once the chocolate has melted completely, stir gently until the cream and chocolate are well mix.  Pour over cake, ice cream, or anything else that needs a chocolate coating (strawberries?).