by frannycakes
Photo by frannycakes
frannycakes's Notes:
Expand1 quart strawberries, hulled & finely diced Ask a question about this ingredient
1/4 cup strawberry liquor Ask a question about this ingredient
11 ounces dark chocolate (60-70% cocoa), chopped Ask a question about this ingredient
8 ounces unslated butter, cut into 1-inch cubes Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
.35 ounces ground flax Ask a question about this ingredient
1.5 ounces sorghum flour Ask a question about this ingredient
.7 ounces brown rice flour Ask a question about this ingredient
.7 ounces white rice flour Ask a question about this ingredient
1 ounce tapioca starch Ask a question about this ingredient
1 ounce sweet white rice flour Ask a question about this ingredient
1.5 cups sugar Ask a question about this ingredient
,5 cups firmly packed light brown sugar Ask a question about this ingredient
Make the jam: Combine strawberries, 1/2 cup sugar, water & strawberry liquor in a medium size sauce pan. Heat over meadium – high heat, stirring frequently until the jam starts to thicken, about 15 minutes. Remove from heat and set aside.
Ask a question about this stepPreheat oven to 350 degrees. Prepare a 9×13 pan with parchment paper, and then grease the parchment paper.
Ask a question about this stepOn a low burner, melt together chocolate & butter. While chocolate is melting, whisk together flours, cocoa and salt.
Ask a question about this stepOnce chocolate & butter have melted, turn off the burner but leave the pot in place. Stir in both the granulated sugar and the brown sugar.
Ask a question about this stepRemove pot from burner and stir in 3 eggs. DO NOT BEAT. Once eggs are combined, add in remaining eggs, stirring until just combined.
Ask a question about this stepSprinkle flour over the bowl and stir in slowly. Make sure most lumps are out – but it is ok if there are still a few, they should disappear when baking.
Ask a question about this stepPour half of batter into prepared pan & smooth with a spatula. Spread in the warm jam, being careful to keep it away from the edges so that it does not burn. Pour the remaining batter on top to cover the jam.
Ask a question about this stepBake for 35 minutes
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
