Online Test Banks
Score higher
See Online Test Banks
eLearning
Learning anything is easy
Browse Online Courses
Mobile Apps
Learning on the go
Explore Mobile Apps
Dummies Store
Shop for books and more
Start Shopping

Flourless Gluten-Free Chocolate Cake

1 of 6

This flourless gluten-free chocolate cake recipe includes a delicious gluten-free glaze with chocolate chips, melted butter, honey, and vanilla. This recipe uses a 10-inch springform pan; you'll also need parchment paper and heavy-duty aluminum foil.

[Credit: ©iStockphoto.com/viennetta 2012]
Credit: ©iStockphoto.com/viennetta 2012

Preparation time: 25 minutes

Cooking time: 60 minutes

Yield: 16 servings

Two 1-ounce squares unsweetened chocolate, chopped

Two 1-ounce squares semisweet chocolate, chopped

One 12-ounce bag dark chocolate chips

1/2 cup water

1 cup butter, cut into pieces

1 teaspoon espresso powder

1/2 cup packed brown sugar

1/3 cup granulated sugar

1/4 cup cocoa powder

6 eggs

1 tablespoon vanilla

1/2 cup white chocolate chips, finely ground

Glaze:

1 cup milk chocolate chips

3 tablespoons butter

2 tablespoons honey

1 teaspoon vanilla

  1. Preheat the oven to 325 degrees F.

    Grease a 10-inch springform pan with unsalted butter and line the bottom with parchment paper. Grease the parchment paper with unsalted butter. Wrap the outside of the pan with a large single sheet of heavy-duty foil (to prevent leaks) and set aside.

  2. Place the chocolate in a medium, microwave-safe bowl. Add the water, butter, and espresso powder. Microwave on high for 1 minute and then remove and stir.

    Continue microwaving for 1-minute intervals, stirring after each interval, until the mixture is melted and smooth, about 2 to 3 minutes.

  3. Beat in the sugars and cocoa powder and then let cool for 15 minutes.

  4. Beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla and ground white chocolate chips.

  5. Pour into the prepared pan. Bake for 50 to 60 minutes, or until a thin crust forms on the top and the cake is just barely firm in the center.

  6. Remove the cake from the oven and let it cool on a wire rack for 15 minutes.

    Run a knife around the sides and invert onto a serving plate. Remove pan sides and pan bottom. Cool completely.

  7. To glaze, combine the milk chocolate chips, butter, and honey in a small saucepan over low heat. Cook and stir until smooth. Remove from the heat and stir in the vanilla; let cool for 15 minutes.

    Stir and pour the glaze carefully over the cake.

Per serving: Calories 417 (From Fat 264); Fat 29g (Saturated 18g); Cholesterol 120mg; Sodium 44mg; Carbohydrate 40g; Dietary Fiber 2g; Protein 4g.


  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
Advertisement

Inside Dummies.com

Dummies.com Sweepstakes

Win $500. Easy.