No one can resist chocolate cake, and this flourless chocolate cake can be baked for any occasion. It is dressed up just enough to be perfect for any situation while also being super simple. The original recipe is from "www.wellplated.com", where the author gives the example of baking this cake for a baby shower. If your friend was having a party and they asked you to bring a gluten free dessert, this would be a good option.
This chocolate cake is flourless, and therefore naturally gluten free. This means you don’t need to go out and buy special flours or ingredients that you know you won’t use again. You may already have many of these ingredients around the kitchen. This is a good option if you have a friend, or a friend of a friend, who is celiac and you want to impress with your baking skills, but you don't want to go shopping for gluten free ingredients, as I understand how expensive gluten free products can be and you don’t want to purchase something you won’t use again.
When I made it for my family, we loved this recipe and I know we’ll make it again in the future. We dusted the cake with powdered sugar and served it with whipped cream. I hope that you can find this an easy recipe to add to your gluten free desserts list, and that you can find it just as delicious as we did.
Ingredients:
9 oz. good-quality dark chocolate (65% or higher, finely chopped)
9 oz. unsalted butter
1 1/2 c. granulated sugar
7 eggs (at room temperature)
1 tsp pure vanilla extract
1/4 tsp pure almond extract
Optional for serving: powdered sugar, berries, and/or whipped cream
Instructions:
Preheat the oven to 375º F.
Grease and line a 9-inch springform pan with parchment paper. Grease again.
(Tip: to get the right shape for the lining you should remove the base from the pan and then trace the circle so that it's the same size and fits well in the pan.)
4. Melt the chocolate and butter together in a microwave-safe bowl, until the
chocolate is almost completely melted. Remove from heat and stir until smooth
and completely melted. Stir in the sugar, then let cool for a few minutes.
5. Add the eggs, one at a time, fully combining between each addition. After all the
eggs are added, continue to stir until the batter becomes thick and glossy. Stir in
the vanilla and almond extracts.
6. Pour the batter into the prepared pan. Bake 30-35 minutes, until the cake jiggles
slightly in the middle but is not completely set. (Tip: Begin checking at the 30-
minute mark to ensure the cake doesn't over-bake.)
7. Let cool in the pan for 10 minutes, then un-mold. Dust with powdered sugar. Cut
into wedges and serve alone or with whipped cream or berries.
Enjoy!
(All photos taken by Eowyn Collins on January 16, 2019.)