Gluten Free Chocolate Flourless Cake
I have never been a beautiful baker, but I’ve always baked, and I considered my lopsided cakes charming, even if no one else did. But there’s ugly baking, and then there’s gluten free ugly baking. I have already amassed several tales of woe, during my short tenure baking gluten free, but am going to hold off on all of these in order to share this one story. I have been working on my go-to cookie recipe ever since I went off gluten. There have been several trials and I’m almost ready to reveal what I believe to be a pretty awesome cookie. I just have one more tweak I want to try before going public. At least that’s what I thought until I pulled a couple of these near perfect cookies out at a picnic with my son and his best buddy Shay. Shay took one look at the cookie and said while taking the first bite, “it looks like barf.” And do you know what? She wasn’t wrong. She then proceeded to eat the entire thing laughing all the while, as a 3 year old would about her “barf cookie!” Out of the mouths of babes.
So what’s an amateur home baker to do? This whole gf baking thing is difficult enough with the issue of taste, now I have to worry about what it looks like too! What am I going to do at the next school bake sale? I can’t show up with cookies that look like barf!
There’s more than one solution to ugly baking, the first is this flourless chocolate cake. It has been in my rotation for years and is presently the only dessert I can make and still be sure it will work out. The best part? You can file it under easy.
Serve this at a dinner party or bring it to your host when you’ve been invited out and no one will give a hoot if it is gluten free, because it is decadent and rich and sinful as sinful can be. Top it with fresh whipped cream and berries and you’ve got yourself a beautiful … no … gorgeous dessert. Master this one and then we’ll tackle the school bake sale.
Ingredients
- 4 oz fine quality bittersweet chocolate
- 1/2 cup of butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
Method
Preheat oven to 375
Butter an 8 inch springform baking pan then line the pan with wax paper and butter the wax paper.
Chop or break chocolate into small pieces.
In a double boiler melt the chocolate with the butter, stirring constantly until smooth.
Remove from heat.
Whisk in sugar.
Add eggs and whisk well.
Sift in cocoa powder and whisk until just combined.
Pour batter into the pan and bake for 20 - 25 minutes.
Let cool in the pan for 5 minutes, then release from pan and invert onto a cooling rack.
Serve with whipped cream and berries or on its own. Gorgeous I tell you, absolutely gorgeous.
*I don’t own a double boiler, I simply boil a little water in a pot and rest a metal mixing bowl on top – does the trick.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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