April 8, 2011

Recipe: Flourless Chocolate Cake with Dark Chocolate Glaze


My friend Katrina came over this past Sunday and surprised me with this bad boy! It tasted stupid good and since it is gluten free, my little man was able to enjoy it too! I really have such thoughtful friends, don't I?! LOVED this cake so much that I felt I would be doing my readers a disservice if I didn't share the recipe! It comes from Whole Foods Market online recipes.

Serves 12
We received this sumptuous flourless chocolate cake recipe from one of our gluten-free readers who said, "My gluten-eating friends now all use this recipe because of its taste and simplicity." We made it natural with the addition of real butter in place of margarine and unbleached cane sugar. We replaced the light corn syrup with honey. Enjoy this luscious cake — a little goes a long way!

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.


Jessi said...

Wow, this is fascinating! How in the world does this have any "substance"...ya know, cake-i-ness...with only sugar, eggs, and cocoa and no rice flour or anything?? Sounds like it would just be chocolatey scrambled eggs! I'm amazed!!!

Gwen said...

Looks yummy! All I have to say is ...mmmmmmmmm!

Fashion Confessions of a Mommy said...

Looks soooo good.


FashionJazz said...

I have to try this, it looks so good! Have a lovely wknd xx

cuteredbow said...

It looks so yummy !!!!

Louisa said...

that is the worst but best indulgence... chocolate + raspberries?! I'm in!