Chocoholics! You will love this decadent Gluten Free Chocolate Cake. Use the best quality chocolate for a divine dessert!
Gluten-free doesn't have to be boring! 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.
Ingredients
Chocolate- 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! Chocolate chips would not be my first choice because they don't melt as nicely as melting chocolate.
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.
How To Make It
Melting the chocolate is the biggest step in making this. A traditional double boiler or bain-marie will work. If you don't have that, you can set a heat-proof bowl in a skillet with a few inches of water in it, on the stovetop and melt it that way. 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.
Wine Pairing
You can serve this with a nice glass of ruby or tawny port or an espresso. Either one will make a memorable combination!
Suggested Menu
This is such a lovely, decadent dessert it should cap off an equally exquisite meal. Here are some suggested meal choices to precede it!
Pistachio, Black Olive Crusted Steak
Muffin Tin Mashed Potatoes
No Fat Strawberry Salad
Flourless Chocolate Cake
Related Recipes
The no-bake Chocolate Salami below (it's a thing in Europe) uses black coffee to deepen the chocolate flavour. It is deceptively simple to make, and it is addictive!
Gluten Free Chocolate Cake
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin Facebook TextIngredients
Cake
- 1 12 oz chocolate bars (at least 70 % cocoa)
- ⅓ cup sugar
- ¼ teaspoon sea salt
- 1 teaspoon vanilla
- ½ cup cocoa
- 1 tablespoon black coffee cold
- 3 eggs beaten
- 3 cups fruit of your choice
Glaze
- 1 12 oz chocolate bar (at least 70 % cocoa)
- ½ cup whipping cream
- icing sugar for sprinkling
Instructions
- Preheat oven to 375 degrees.
- Spray an 8" cake pan with cooking spray and line bottom with parchment paper.
- Place heat proof bowl in skillet with a couple of inches of water in the bottom. Melt 1 bar of the chocolate and the butter in a heat proof bowl in the skillet over medium heat.
- When melted remove the bowl from the heat. Add sugar, salt, vanilla, coffee and cocoa. Stir well and then beat in the 3 eggs. Beat 1-2 minutes til batter is smooth.
- Pour batter into the cake pan and bake 25 minutes.
- Allow cake to cool completely.
- Melt the other chocolate bar in a heat proof bowl as per above. Add the whipping cream and stir well to combine.
- Turn the cake out onto a serving platter. Pour glaze over the cake allowing it to flow over the sides. Refrigerate cake at least 4 hours to let glaze set.
- To serve, sprinkle with icing sugar. Add a spoonful of fruit to side of each piece when serving.
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