Since going gluten free nearly 2 1/2 months ago, I have enjoyed finding recipes that are naturally gluten free. Not things that need rice flour, xanthan gum, or unflavoured gelatin. It is easy to find main dish recipes that are gluten free, because after all, your raw veggies and unprocessed meat from the local butcher will be naturally gluten free. This, however, is another recipe that anyone can make, not just those that regularly do GF baking.
This moist, smooth, rich chocolate dessert was a hit the day I served it. It actually had the taste & texture of a baked chocolate cheesecake. I topped this restaurant quality dessert with some sweetened pureed strawberries & whipped cream. The addition of the espresso was what set this cake apart from the regular flourless chocolate cake recipe.
The next time you need a dessert that is something a little special, please give this cake a try. You won’t regret it! And if you know someone that is gluten intolerant, why not surprise them with this delicious, melt-in-your-mouth gluten free dessert. It is perfect for everyone; you would never guess that it is gluten free!
1 1/2 cups butter
12 ounces semi-sweet chocolate chips
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1 cup strong brewed coffee
7 large eggs, lightly beaten
1. Preheat oven to 325 degrees F.
2. Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
3. Remove from heat and let cool (about 15 minutes).
4 Whisk in beaten eggs slowly until fully incorporated.
5 Pour into a greased and floured 10″ springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
6. Let cool completely in pan before removing sides.
7. Cover and chill at least 6 hours.
8. Garnish with fresh fruits, powder sugar, or chocolate ganache.