Decadent Gluten Free Chocolate Cake
Mmm...Gooey
Chalk this recipe up as another that I might not have tried were my mom and sister not gluten intolerant. Now that I have though, it's my absolute favorite chocolate cake recipe – and the one I come back to even when cooking for people that can all eat wheat.
It's good, very very good.
It's also a breeze to make – the kind of cake you can whip together in the ten minutes the roast beef is resting before dinner for example, and have warm and ready to eat as dinner winds up later on.
It makes about an 8 inch pan's worth, and although I think a spring form pan is probably ideal – I just use whatever is handy, and it always works out fine. An 8 inch cake is good for about 12 servings by the way – this baby is seriously rich!
You have to use good chocolate – it makes it. I like Lindt's 70% dark chocolate bars, at about $3 each.
Decadent Gluten Free Chocolate Cake
- 3 - 100 gram, 70% cocoa dark chocolate bars
- 1 ½ cups of sugar'
- 1 ¼ sticks of butter
- A pinch of salt
- 5 eggs
- That's it!
- Pre-heat the your oven to 350 degrees.
- Over a double boiler with barely simmering water underneath, melt the chocolate and sugar, salt and butter together.
- When smooth, remove from heat and let cool for a couple of minutes.
- Meanwhile, beat the eggs.
- When the chocolate has cooled slightly, fold the eggs in and pour into an 8 inch greased cake pan or pie plate.
- Bake for 40 minutes, or until a fork inserted comes out pretty clean.
- Let cool for a few minutes and serve still warm to soon to be very appreciative dinner guests.
That's it. Serve with good vanilla ice cream and coffee and never miss chocolate cakes with flour again.