I am normally not one to get overly excited about all of the different holidays. Lately, it seems like every day has a title from National Pancake Day to Throwback Thursdays. I've always kinda felt that way about Valentine's Day. I didn't think that I needed a national holiday to tell everyone that I care, how much I love them. And, honestly, it just seemed like another day when I had to make extra treats for school.
This year was different.
I decided to embrace Valentine's Day and I spent the entire day showing the people that I truly care about how much I love them. I snuck up to the school and filled my teenager's car with heart shaped red balloons to surprise her after school. I left boxes of See's candy hearts on my kids' pillows. I even wrote my husband a sappy love letter. But the icing on the cake was this fabulous flourless chocolate cake I made as my gift of love to the entire family.
I still don't think that I need a holiday to show my loved ones how much they mean, but it was okay to take a day out to make an extra effort at showing love.
My family may have gotten a few extra treats, but in the end it was my heart that felt all warm and cozy.
This cake is so amazingly great that you don't need the excuse of a holiday as a reason to make it. This recipe should be in every gluten free cook's recipe book.
Four simple ingredients, some easy directions that you should follow exactly as written, and you will be rewarded with a decadent dessert that will have your gluten free family and friends licking their lips.
Since the essence of this recipe is chocolate, the better the chocolate, the better the cake. But I used what I had in the cabinet which was one-half pound Baker's Semi-Sweet Baking Chocolate Squares and one-half pound Enjoy Life Semi-Sweet Chocolate Chips and it tasted heavenly. Because I wanted to partake in the dessert, I also made it casein free by using Earth Balance instead of butter. I can only imagine how rich and creamy this recipe would be with real butter.
One thing that is essential for this recipe is a Springform Pan. The recipe also calls for an instant read thermometer to check the temperature of the cake before you take it out of the oven. If you have one that is great. I just used my standard Classic Candy Thermometer and it worked fine.
Naturally Gluten Free Flourless Chocolate Cake
Recipe for Gluten Free Flourless Chocolate Cake
Gluten Free Mom Recipes
- 8 large eggs, cold
- 1 pound bittersweet or semisweet chocolate, chopped coarse
- 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces (use Earth Balance for Casein Free)
- 1/4 cup strong coffee
- Confectioners’ sugar for dusting the cake and strawberries for decoration
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil.
2. Beat the eggs in the bowl of a standing mixer at high speed until the volume doubles (to approximately 1 quart), about 5 minutes.
3. Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. Alternatively, you can melt it in the microwave. To melt in a microwave, heat the chocolate in a microwave-safe bowl at 50 percent power for 2 minutes, stir, add the butter and coffee, if using, and continue heating at 50 percent power, stirring every minute, until the chocolate and butter have melted and are smooth, another 2 to 3 minutes total.
4. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally homogeneous.
5. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees, 22 to 25 minutes.
6. Remove the cake pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight.
7. About 30 minutes before serving, remove the sides of the pan, invert the cake onto a sheet of waxed paper and peel off the parchment paper. Sieve a light sprinkling of confectioners’ sugar over the cake to decorate. Decorate with strawberries cut in quarters and lined around the outside of the cake.
To serve, use a sharp, thin-bladed knife, dipping the knife
into a pitcher of hot water and wiping the blade before each cut.
For a printable version of this recipe click HERE.
Original Source of this Recipe is Baking Illustrated. This is my go-to cookbook when I am looking for guaranteed good recipes that are either naturally gluten free or easy to convert to gluten free.