You want to have your cake and eat it too?

Flourless Chocolate Cake...naturally Gluten Free!

Flourless Chocolate Cake…naturally Gluten Free!

You say you want to have your cake and eat it too, but you are following a Gluten Free diet?  No problem, the deliciously simple solution to satisfying your Sweet Tooth and dietary restrictions is to bake a Flourless Chocolate Cake!

If you’ve never enjoyed a taste of this dense, chocolate slice of heaven before, you simply just don’t know what you’re missing.  Containing both cocoa and chocolate it’s sure to satisfy everyone at the table.  Trust me, you won’t miss the flour in this cake even a little bit.  Top it with chocolate ganache and well, you have nirvana!

1 cup semisweet or bittersweet chocolate chips
1/2 cup  butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream
Preheat the oven to 375°F.  Grease an 8″ round cake pan and cut a piece of parchment to fit, grease it and press into bottom of pan.
Place the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chips are soft. Stir until the chips melt.  Transfer the melted chocolate/butter to a mixing bowl.
Combine the sugar, salt, espresso powder, and vanilla.  Coffee/Espresso enhances the flavor of chocolate so don’t be afraid to use of touch in all of your chocolate recipes.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes.  The top of this cake will form a crust and may crack, that’s ok. Remove from the oven and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a knife and turn it out onto a serving plate.
To make the chocolate ganache simply place cream in a microwave-safe bowl and heat until hot.  Remove from the microwave and stir in chocolate chips until melted and the mixture becomes completely smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

This cake will serve anywhere from 8 to 12 people depending on how it’s sliced.  Fancy it up by serving it with ice cream, caramel or fresh berries and whipped cream and prepare to be amazed!