Choco-holics! You will love this decadent Gluten Free Chocolate Cake. Use the best quality chocolate for a divine dessert!Take Me to the Recipe!
I made this to take to a Port tasting. We were spoiled with 10 , 20 and 30 year old ports… What an experience! Chocolate and port go hand in hand beautifully. This cake is rich so a little goes a long way. Gluten free doesn’t have to be boring!
I used President’s Choice Dark Chocolate Bars that were 70% Cocoa. Then you amp it up with a bit of Cocoa powder. And… the secret ingredient is black coffee! Black coffee enhances the chocolate flavour. I don’t know who figured that out but it is true!
I was making this Chocolate Salami. Chocolate Salami is a thing in Europe. I don’t think I have seen a commercial version here in North America. But I tell you – it is deceptively simple to make and it is addictive! I was experimenting with that recipe, which calls for black coffee. I thought it would be fun to substitute various liqueurs. They were ok but when I made it once for a family event and wanted to avoid the alcohol component I went back to the original coffee version. I couldn’t believe the difference. That small addition of coffee makes a difference you won’t believe unless you try it both ways.
So… all that to say the coffee in this recipe plays a similar role!
I melt my chocolate in a heat proof bowl in a skillet with a few inches of water in the bottom. I find this is the most forgiving way to melt large quantities of chocolate. It doesn’t take as long as a traditional bain-marie to heat up and it doesn’t risk burning like the microwave.
This cake needs to chill for at least 4 hours to allow the glaze to set. That also means it is a great ‘make ahead’ recipe! Just before serving sprinkle it lightly with icing sugar.
Because the body of this flourless chocolate cake is quite firm I like to use a bit of fruit to garnish it on the plate and provide a bit of moisture. I like to use the frozen cherries from Costco. Fresh raspberries, blueberries or strawberries would also work well.
And – don’t forget, you can serve this with a nice glass of ruby or tawny port or an expresso. Either one will make a memorable combination!