Gluten Free Chocolate Cake
Rich, chocolate goodness!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time4 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 361kcal
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
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.
Calories: 361kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 78mg | Potassium: 217mg | Fiber: 5g | Sugar: 35g