“People in LA are deathly afraid of gluten. I swear to God, you could rob a liquor store in this city with a bagel. ” – Ryan Reynolds
I’m not trying to make light of people who are genuinely affected with gluten intolerance or sensitivity, but you have to see the humor in that quote. I think the wave of EVERYONE being gluten free has finally peaked. Thankfully.
If you are really affected by gluten, I know how difficult life can be. It hits you in ways you never imagined. Food choices become a tedious process. Going out to eat or attending parties are draining and zap the fun out. Joint pain, mental fog, intestinal issues are just a few of the horrible symptoms you deal with daily.
Today is National Chocolate Cake Day! I love cake, chocolate cake to be more specific. And of course flour is a common ingredient in most cakes. There are gluten free flours out there, however they are typically very expensive and the baking results can be varied.
After researching several different types of gluten free chocolate cakes, I found one that is now my go-to recipe. It’s perfect because it is flourless so you can avoid the whole gluten free flour dilemma. The texture is dense, moist, and insanely decadent. It’s as if chocolate cake and cheesecake had a baby, a very rich baby. Like a Bill Gates baby. Know what I mean?
A few things about this cake to note. You could get away with using chocolate chips for melting, but I find the baking bars (usually 4 oz bars) work best. 3 bars and you’ve got your 12 oz. Also, do not attempt this with white chocolate. It does not work. I tried it out of curiosity and it was an epic fail. Milk chocolate, semisweet, or dark chocolate all work fine. Lastly, do not overbake this cake. Trust me on this. Remove from the oven when the center is still gooey with small clumps of batter.
The glaze is optional or you could top with a berry sauce or a different flavor. Get creative!
Flourless Chocolate Cake
For the cake:
12 oz bittersweet chocolate, roughly chopped
3/4 cup butter, cut in pieces
5 eggs, room temperature
1 cup granulated sugar
1/4 tsp salt
2 tsp vanilla extract
2 Tbsp water
1/4 cup unsweetened baking cocoa powder, plus extra for dusting pan
For the glaze:
4 oz bittersweet chocolate, roughly chopped
3 Tbsp butter
Preheat oven to 300 degrees. Coat the bottom of a 9” round pan with cooking spray and line with a round of parchment paper. Then lightly coat the parchment paper and sides with cooking spray and a light dusting of cocoa powder. Set aside.
Melt bittersweet chocolate and butter in microwave and stir until smooth. Set aside to cool slightly. In the bowl of a stand mixer, with whisk attachment, combine eggs, sugar, vanilla, salt, and 2 tablespoons of water. Whisk on medium high speed about two minutes until almost doubled in volume. Reduce mixer to low speed and add chocolate/butter mixture. Increase speed to medium high and fully mix together about 30 seconds. Add cocoa powder and mix on medium low speed until just blended in about 30 seconds. Pour into prepared pan. Smooth the top with an offset spatula. Bake 40-45 minutes or until center test comes out slightly wet with small clumps. Do not overbake. Remove from oven and cool in pan 30 minutes on a rack. Run a small warm knife around inner edge of pan to loosen sides of cake. Invert on baking rack and cool completely. Remove parchment paper and transfer to a cake plate. Cover cake and refrigerate at least 4 hours or overnight.
For the glaze (optional):
Melt chocolate and butter and stir until smooth. Spread over top of chilled cake with an offset spatula. Return to refrigerator at least 30 minutes for glaze to set.
When ready to serve, remove from refrigerator and allow to come to room temperature about 20-30 minutes. Use a knife dipped in hot water to easily slice and serve cake.