Monday Bites :: Gluten Free Chocolate Cake

Oh hooray, fall is here. It’s chilly enough for a sweater and the cool breeze blowing through the open windows leaves my pillows crisp and chilled against my cheeks. I always find each fall that I love the familiar feeling of huddling under warm blankets with the cool air around me. The utility bill arrived $100 dollars cheaper than last month, it’s like getting a pay raise! And I’ve got socks on my feet for the first time in 6 months! Mind you the evenings are only in the 60’s, but when you’ve acclimated to a 78 degree house to save money (and energy) 65 degrees is sweatshirt weather. Before all my northern pals begin laughing and calling me norwegian slang words that basically mean “wimp”, I have one thing to say. Come visit me in July next year my friends 😉

So as I sip my ginger tea and finally brave turning the oven on again, the baker in me is on complete overload. Cooking 6 months worth of cookies and bread and cakes and muffins and…….. it’s a good thing there is a house full of hungry folks to eat all these things.

Has anyone ever tried a flourless chocolate cake? I’ve no idea what beautiful mind dreamed up this recipe but I’m sure it was a woman…. and I’d like to hug her. (to my GF pals…. forget calorie content, just make it!!) It’s good with fresh whipped cream and delicious chilled. It’s rich and dense like a cheesecake. I think I’m in love.

There are a zillion recipes out there, and this is one that we used…. it doesn’t seem to belong to anyone in particular, so I think it’s okay to post it here. I tweaked it a wee bit, but in no way can I take credit for its loveliness. 

You’ll have to forgive me for not including a picture…. it was the star of the wine tasting event we hosted this weekend (more on that tomorrow) and was promptly devoured beyond photo worthiness.

 

Flourless Chocolate Cake:: 

1 cup (2 sticks) butter

1/4 c heavy cream

8 ounces bittersweet chocolate

1/2 tsp vanilla extract

3/4 cups sugar 

1/2 cup unsweetened cocoa powder 

5 eggs 

 

Preheat oven to 375°F. Butter a 9-inch springform pan & dust with cocoa powder.

Melt the butter in a saucepan over medium low heat. Stirring often, add chocolate and heavy cream. When smooth and incorporated, pour into a bowl and set aside. In a separate bowl whisk eggs until frothy, mix sugar with cocoa powder in a small bowl and then add the cocoa powder/sugar mixture to the eggs. Mix well. Add half of the warm butter/chocolate mixture to the eggs. Stir well. Add the remaining butter/chocolate mixture and stir again. 

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the cake has risen and top has formed a thin crust. The cake will no longer be jiggly in the center, but firm. Cool for 10 -15 minutes before inverting onto a dish. Chill for two hours before slicing.

Serves 12

It isn’t necessarily the prettiest cake ever, but it is absolutely delicious!!

Serve chilled with lightly sweetened fresh whipped cream!

 

14 thoughts on “Monday Bites :: Gluten Free Chocolate Cake

  1. Somehow, virtually overnight, it started getting cold in north Florida. In deference to our youngest son, we have the heat set to 70 degrees. And I’m still cold! I suppose it would help if I stopped wearing tank tops and put on some socks, too. (:

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  2. This sounds amazing. How do you think we could go about making it Casein free. I know I could substitute the earth balance spread for the butter. What about the cream?

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  3. Thanks for the recipe, Dan and I are experimenting with going gluten free to see if we can clear up some allergies. I’d like to make this for his birthday next Monday!
    And love the idea of the wine tasting. What lucky friends you have. And yay for the homemade chardonnay!

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  4. Have you thought about incorporating soaked grains & flours into your diet? I just started learning about this…. I’ve made sourdough muffins & tortillas with soaked flours. I guess the soaking method is a very traditional way to prepare food and breaks down the gluten and also some nutrient inhibitors in your grains/flour making them more nutritious and easier to digest. Very interesting stuff!

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  5. I came back for this recipe, but now I’m wondering, is it legal to use so much butter in one cake? Dan is awfully skinny…
    *and yes, I do try to remember to soak grains like rice before cooking, but I’ve never heard of soaking flours. I’d love to hear more about this. A new post?

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  6. I definitely be posting about this soon….. a little more experimentation is needed before I can wrap my brain around sharing it.
    I’m pretty sure using that much butter is illegal. But if you only do it a few times a year it’s fine, right?
    It is seriously the bestest richest cake. Ever.

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  7. So bad….. and yet so very good. I made two that night. I froze a little one in hopes to enjoy with a glass of red wine in front of the fireplace with my hubby 🙂 I suppose there is just enough to share with the kids as well….

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