With the number of guests who request gluten free foods I am always looking for great gluten-free dessert ideas. I came across several recently and thought one of them would be perfect for the month of February - Flourless Chocolate Cake.
I've had many flourless chocolate cakes in the past and had forgotten about them for some reason. Some had been too sweet, some not enough chocolate flavor, some were hard. But the one I am offering up today is decadent with lots of chocolate and it is very easy to make!
I hope you give it a try.
Flourless Chocolate Cake
1/2 cup unsweetened cocoa powder
4 ounces 60% cacao bittersweet chocolate (I use Ghiradelli), roughly chopped
1/2 cup butter, unsalted
3/4 cup sugar
3 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon strong coffee
Preheat your oven to 325F. Spray an 8-inch round cake pan with cooking spray. Line pan with parchment paper and re-spray. Using the 1/4 cup of unsweetened cocoa powder dust the cake pan bottom and sides.
Pour batter into prepared pan. Bake for 35-40 minutes until it begins topull away from the sides. A wooden toothpick inserted in the middle of the cake will come out slightly moist.
Store cake in refrigerator covered, if not eaten right away.
We hope you enjoy!
Dan & Kathryn Bundy, Your Innkeepers
Foxfield Inn, a luxurious bed and breakfast in Charlottesville VA