I haven’t baked a lot since we went gluten free, because it’s just more…complicated. I do easy things like muffins or cake mix cupcakes, but as far as from scratch, it just doesn’t happen (my husband, on the other hand, has become quite good at it). There are so many flours to buy and mix together and the wrong combination can give you an unexpected result. Or, you could use a recipe and buy flours that you may or may not be able to use in other recipes (we have several bags of flour that haven’t been used in a while and are taking up space in the freezer for that reason). So a cake recipe that doesn’t involve any flour is just my speed. And who doesn’t love chocolate? This recipe is dense, dark and outrageously sinful and besides being rich and delicious, flourless chocolate cake recipes are naturally gluten-free (but taste good enough for everyone to enjoy).

flourless choc cake

You can swap decadent dessert recipes among fellow foodies and other gluten free bakers with the online community when you play at www.foxybingo.com/ or impress your friends and family at birthday parties and get-togethers.

The ingredients can easily be found at your nearest grocery or Whole Foods. The trick here is to get really good quality dark chocolate like Scharffen Berger.

You will need:

  • 16 ounces of quality dark chocolate 
  • a cup of brown sugar
  • a half cup of white sugar
  • ¾ cup of really hot espresso or strong coffee
  • two sticks of room temperature unsalted butter, cut into pieces
  • two tablespoons of Dutch processed cocoa powder
  • eight large eggs
  • tablespoon of bourbon (or regular) vanilla extract (just be sure it’s gluten free if you need the cake to be)

To make:

1. Preheat oven to 350 degrees and prepare your ten-inch spring form pan with buttered parchment lining.
2. Break the chocolate into bits and put in the food processor along with the sugar until it’s a grainy consistency.
3. Pour the hot espresso into the processor and pulse until it melts.
4. Add butter pieces and cocoa powder and pulse to combine. Add the eggs and vanilla until batter becomes smooth and creamy.
5. Pour the batter in spring form pan and cover with foil. Bake for 50-60 minutes until center top is cracked and toothpick inserted into center comes out clean.
6. Place on wire rack to cool. Place in fridge overnight and serve with ganache, raspberry preserves, or frosting the next day.

 

I was compensated for this post by www.foxybingo.com, but opinions and baking skills (or lack thereof) are all mine. These are not affiliate links.
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