Wheat-Free

1. Heat oven to 325 degrees with a rack in middle position. Line bottom and sides of a 9" round cake pan with foil, then grease foil. Set pan in a baking dish or roasting pan a bit larger than cake pan and set aside.

2. Melt chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring frequently. Remove from heat and let cool until just warm to the touch.

3. Combine eggs, granulated sugar, and salt in a large bowl. Beat with an electric mixer on medium-high until mixture is doubled in volume, 1 to 2 minutes. Using a rubber spatula, fold one-third of chocolate mixture at a time into egg mixture until well combined. Fold in both extracts, then pour into prepared pan. Pour enough boiling water into larger pan to reach halfway up the side of cake pan.

4. Bake until edges are set, 25 to 30 minutes (center may look underbaked; cake will continue to set as it cools). Let cake cool completely in pan, then use foil to lift cake out and transfer to a plate. Refrigerate until firm, at least 4 hours and up to 3 days. Dust with confectioners' sugar and sprinkle with crushed candy canes before serving.

Source: Hannaford fresh Magazine, December 2022