Food & Drink

Firecakes’s Gluten-Free Donut Recipe Takes the Cake

How sweet it is


Oscar Wilde once said, “The optimist sees the donut, the pessimist sees the hole.” So when we found out that Sunday’s Donut Fest sold out in eight hours — before we had a chance to snag tickets — we rolled on with the help of Firecakes chef Jonathan Fox. The master donut maker showed us how to re-create his gluten-free Valrhona chocolate confections from the comfort of home, saving us another dreadful trip outdoors.

Gluten-Free Valrhona Chocolate Cake Donuts
Makes two dozen

1 c. butter
1 c. whole milk
¾ c. instant polenta (fine grain)
¾ c. cocoa powder
1⅓ c. semisweet chocolate chips
5 egg yolks, large eggs
5 egg whites, large eggs
¾ c. sugar

1. Preheat oven to 375°.

2. In a pot, bring butter and milk to a boil.

3. Stir in instant polenta, mixing constantly until liquid is absorbed.

4. Stir in cocoa powder until incorporated; remove from heat and mix in 1 c. chocolate chips.

5. Transfer mixture to stainless-steel mixing bowl; stir in egg yolks and allow to cool to room temperature.

6. Make a medium-peak meringue with egg whites and sugar. With a wire whip or electric mixer, whip egg whites until they just begin to stiffen, then slowly add sugar, constantly whipping until you have a soft-peak texture.

7. Fold meringue into polenta mix. Once incorporated, fold in remaining ⅓ c. chocolate chips.

8. Pour batter into donut molds until each mold is approximately ¾ full.

9. Bake for approximately 10 minutes.


Chocolate Ganache Icing
Makes icing for four dozen donuts

4 c. heavy cream
3 tbsp. cocoa powder
4 c. bittersweet chocolate chips
¾ c. butter
1 tbsp. vanilla extract
1 tsp. coffee extract
Chocolate cocoa nibs, for topping

1. Bring cream to a boil with cocoa powder.

2. In a stainless-steel bowl, mix chocolate chips, butter, vanilla extract, and coffee extract; pour in cream mixture, stirring until melted.

3. Let the icing cool slightly, then flip over the donut and carefully submerge the top half in the icing. Flip back over and place the donut (dry side down) onto a piece of wax paper.

4. Sprinkle donuts with chocolate cocoa nibs.

Compare your batch to the real deal at Firecakes Donuts, 68 West Hubbard Street, between Clark Street and Dearborn Parkway (312-329-6500 or firecakesdonuts.com).


Photos: Andrea Donadio for DailyCandy

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68 W Hubbard St
bt Dearborn Pkwy & Clark St
Chicago, IL 60654