Decadent Gluten Free Chocolate Cake
It’s time for another round of the Crazy Cooking Challenge. This fun challenge is hosted by Tina at Mom’s Crazy Cooking. Each month, she chooses a dish and those who participate must find a recipe for it from another blog, make it and post about it. This month was Chocolate Cake. Ahhh, chocolate cake, one of my favorite desserts, but one I haven’t had in a long time because of my gluten intolerance. I had read of others who had tried to make this yummy treat gluten-free, but they always seemed to bemoan the fact that it just didn’t quite match up to its gluten containing cousin. So I was excited when I started finding chocolate cake recipes that didn’t contain flour. Maybe there was hope I could indulge in my love of chocolate cake after all. Well, after several so-so attempts, I finally found the right combination and amounts of ingredients, and came up with this beauty, adapted from the blog Beautiful Disasters. She has a lot of really yummy sweets to share, so drop by and check her blog out.
Back to the cake… rich, dense, fudgy and moist, it is pure chocolate heaven. My husband is picky and wont eat cake unless it has icing on it, but this delicious cake certainly doesn’t need any. Powdered sugar, or a dollop of fresh whipped cream are all you need.
Ingredients
- 1 1/2 cup semi-sweet chocolate chips (make sure they are labeled gluten free).
- 1/2 cup (1 stick) butter
- 5 large eggs, separated
- 1 cup organic palm sugar
- 1 tablespoon vanilla
- 1 tablespoon unsweetened cocoa powder
Directions
- Preheat oven to 350 degrees. Grease an 8 inch cake pan well with butter, then line the bottom with parchment paper.
- Combine the chocolate and butter in a double boiler over simmering water, heating and stirring occasionally until fully melted and smooth.
- Transfer to a bowl and let cool for a few minutes, then whisk in the egg yolks and vanilla.
- Slowly add the sugar and cocoa powder while constantly stirring. (My stand mixer did this beautifully)
- Whip the egg whites until soft peaks form. Gently mix about one-third of them into the chocolate mixture, then fold in the remaining whites trying to deflate them as little as possible.
- Pour the mixture into the prepared pan and place on the center rack of your oven and bake for 25-30 minutes.
- You'll know when the cake is done, when it pulls away from the sides of the pan, and a toothpick inserted in the middle of the cake comes out slightly wet but not gooey.
- Remove the cake pan to a cooling rack and immediately run a thin knife gently between the cake and the sides of the pan. Allow the cake to cool, then invert onto a serving plate.
- Sprinkle with powdered sugar or a dollop of fresh whipped cream on individual pieces and serve.
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april
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Looks awesome!! Glad you liked it
Oh my goodness Casey my family loved it. A definite centerpiece dessert. Thanks for dropping by!
Hi Angel, I'm always looking for new cake recipes. This recipe looks terrific. I will have to give it a try. Thanks for sharing.
Hope you like it as much as we did!
Looks pretty….looks like it would be good without icing too! (Visiting from the CCC…I'm #60)
The Shady Porch, Oh it is delicious without icing, my hubby is the only one in our house who just HAS to have the stuff. This cake certainly doesn't need any!
This is a beautiful cake! It is true to it's name~It certainly looks decadent!
Oh it is Terri, it's so rich a little goes a long way!
I love flourless cakes, they're always so rich and delicious.
If you haven't already, I'd love for you to check out my Crazy Cooking Challenge entry: Double Chocolate Meyer Lemon Mousse Cake
Lisa~~
Cook Lisa Cook
This looks fantastic. You really picked a great recipe.
Your cake looks so moist and delicious, we would really enjoy it. Thanks for sharing and hope you have a wonderful week!
Miz Helen
#7
Looks great, will have to try.
Flourless cakes are such a nice treat for those of us who cannot have gluten! Yours looks fabulous.
Sounds really good - moist and rich!
Lovely recipe! Looks yummy!
Jen #79