Flourless Chocolate Cake [Gluten Free]

Last weekend we had some friends over for dinner. One of them suffers from Celiac disease, which wasn't a problem since I have several recipes in my repertoire that don't include wheat products, but I was stumped about dessert. A long time ago I baked a Chocolate Valentino that was delicious, but after a long week and a busy Saturday morning, it was a little more work than I was prepared for. I asked around on Facebook, and heard back from several people with suggestions, but my favorite was another flourless chocolate cake that required only six ingredients that I already had on hand. Bingo!

To make a long story short, I ended up having to go to the grocery store for more ingredients anyway because my curious daughter flipped the cake onto the ground while trying to sneak a peak, but it was for the best because the cake didn't want to come out of the pan. I adjusted the baking method the second time around, and voilà, a perfect flourless chocolate cake! I served this with an orange whipped cream and some sliced strawberries. For the orange whipped cream, follow the directions for my mandarin whipped cream, but use oranges instead!

This is a very flat and dense cake, but it is delicious. If you have a smaller springform pan, go ahead and use it--it will make the cake taller, but if not, no worries; it still turns out great!

Flourless Chocolate Cake [Gluten Free]
Serves 8-10
Adapted from AllRecipes


4 ounces semi-sweet chocolate chips (I used Ghiradelli brand.)
1 stick of unsalted butter
3/4 cups sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp vanilla extract

Powdered sugar, for sprinkling

Preheat the oven to 300 degrees F. Grease a springform pan. Place a circle of parchment paper on the bottom of the pan and grease it as well. "Flour" the pan with cocoa powder, tapping out all of the excess powder when done.

In a heat-proof bowl, combine the chocolate chips and butter. Place over a pot of simmering water (making sure that the water does not touch the bowl). Stir occasionally until the chocolate and butter is completely melted.

Once the chocolate is melted, remove from heat. Add the sugar, cocoa and vanilla. Check to make sure the mixture is warm, but not hot. If it's still hot, let it cool slightly. Once the mixture is warm, add the eggs and mix until combined. Pour into the prepared pan.

Bake on a cookie sheet for 30-35 minutes or until the edges come away from the side of the pan slightly and the center is no longer jiggly. Let cool in the pan for 10 minutes, and then remove the side of the springform pan. Let the cake cool completely on a wire rack. Once cooled, remove the cake from the bottom of the pan carefully onto a serving dish if you wish.

Sprinkle lightly with powdered sugar and serve with orange whipped cream and berries.

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