Warm Flourless Gluten-Free Dark Chocolate Cake

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Gluten-free chocolate cake

What is gluten?

It’s a protein composite found in foods made of wheat and other grains such as barley or rye. Gluten helps the dough rise and retain its shape due to its elastic properties; it often gives the final product a chewy texture. Gluten-free foods are made without gluten.

Why gluten-free?

Recent statistics indicate that approximately one person per hundred Americans suffers from Celiac disease, which means they have gluten intolerance. We’ve prepared a series of recipes that are gluten-free–but no less yummy. And just because these treats are gluten-free, it doesn’t mean they’re especially low in calories, so if you’re keeping track, gluten-free isn’t an excuse to overindulge.

Warm flourless gluten-free chocolate cake

Ingredients:

  • 1 cup butter (or margarine)
  • 10 ounces chopped dark bittersweet chocolate (such as 6 oz of semi-sweet chips + 4 oz of 75% dark chocolate)
  • 1 cup of brown sugar
  • 1 cup of unsweetened cocoa powder
  • 6 eggs

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Butter the bottom of a 10-inch spring form pan, and line with parchment paper.
  3. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted.
  4. Remove from heat, and stir until melted and smooth.
  5. In a large bowl, stir together 1 ¼  cups of sugar and the cocoa powder.
  6. Whisk in the eggs until well blended, then whisk in the chocolate and butter.
  7. Pour the batter into the prepared pan.
  8. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.

 Gluten-free desert recipe

To make ahead:

Cool completely. Cover and refrigerate.An hour before serving, remove from refrigerator. Warm in 200 degree F oven for 15 min. Serve with cut fresh fruit to balance the richness of the cake.

More gluten-free desserts: Gluten-Free Almond Butter Blondies

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