This easy recipe for Gluten-Free Flourless Chocolate Cake with silky
chocolate glaze is a decadent finale to any special celebration.
This recipe is an adaptation of Flourless Chocolate Cake by Linda Larsen, About.com Guide to Busy Cooks.
My
version is smaller than most flourless chocolate cake recipes, but
don't let the diminutive size fool you, one small wedge delivers a big
dose of buttery-rich chocolate flavor!
If you have a 7-inch tart pan
with fluted edges and a removable bottom, the cake bakes up with fancy
edges and is easy to remove from the pan after baking. Makes servings.
Ingredients
- Cake:
- 6 (1-ounce) squares coarsely chopped semisweet chocolate
- 4 ounces (1 stick) unsalted butter
- 3/4 cup sugar
- 3 large room-temperature eggs
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Glaze:
- 2 (1-ounce) squares coarsely chopped semisweet chocolate squares
- 1 1/2 tablespoons unsalted butter
- 1 1/2 teaspoons milk OR light coconut milk
- 1 1/2 teaspoons agave syrup OR honey
- 1/8 teaspoon vanilla
Preparation
Make the Cake
- Heat oven to 350 degrees F. Spray a 7-inch tart pan with removable
bottom with cooking spray. If you don't have a tart pan, use a 6- to
7-inch springform pan. Line the bottom of the pan with parchment paper
and spray the paper.
- Melt
6 ounces of chopped chocolate and butter in a heavy saucepan over
medium low heat. Stir until chocolate and butter are melted and smooth.
- Add sugar and salt and reduce heat to low. Cook while stirring for about 1 minute, until sugar starts to dissolve.
- Remove saucepan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
- Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
- Pour
batter into prepared pan and bake in heated oven for about 25 minutes.
The center of the cake should be just firm to the touch, but be careful
to not overbake the cake or it will be dry.
- Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
Make the Glaze
- To
prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2
tablespoons of unsalted butter in the same saucepan you used to make the
cake. When melted and smooth, remove the pan from heat. Add milk and
agave syrup OR honey and vanilla and stir until smooth and glossy. Let
the glaze cool for about 3 minutes before pouring it on the cake.
- Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.
Note: Always make sure
your work surfaces, utensils, pans and tools are free of gluten. Always
read product labels. Manufacturers can change product formulations
without notice. When in doubt, do not buy or use a product before
contacting the manufacturer for verification that the product is free of
gluten.
By Teri Gruss, MS
Gluten-Free Cooking Expert, about.com
