The saddest part abut going g-free for many people are the desserts they have to push away. Luckily for you, one of my personal favorite (non-ice cream) desserts has no gluten anyway! And it's super easy. And Rihanna even wrote a song about it! Okay nix that last one.
I was looking for a holiday dessert that would please a crowd of assorted food-allergies/intolerances/Celiacs and I think this is the winner! Thanks to Whole Foods for creating the original recipe, although I've made a few little tweaks. On the whole though a pretty easy cake for a pretty lazy person (read: me). This is a super rich cake though, as you'll notice skimming the ingredients. Those with delicate stomachs, beware!
I followed the ingredients exactly as recommended, so with Whole Food's permission I will copy their instructions (link again is above), sneaking in my cooking notes alongside their recommendations for you!
Serves: Well there have been about 10 servings so far and a little less than half is still in my fridge so...a party size?
Total Time: I'd guess about an hour and a half, including cake cooking and cooling time
- 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped (gluten free - I went a bit wild and used the Nestle semi-sweet I had in the house and loved it)
- 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
- 1 1/4 cup sugar
- 6 eggs
- 1 cup unsweetened cocoa powder (gluten free)
- 1 tablespoon milk
- 1 tablespoon honey
- 1/4 teaspoon gluten-free pure vanilla extract
- Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
- Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Kerry's interruption: Now I had just used a whisk at this point since my only other option at the time was an electric hand mixer but I was feeling too lazy to clean it after. I made it through three eggs and had to switch over - it gets so thick! Unless you are the Incredible Hulk or Popeye the Sailor post-spinach consumption, use an electric hand or **stand mixer** (oohs and ahhs). Sift cocoa into bowl and stir until just blended.
- Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Kerry's interruption again: So I went for the minimum, 35 minutes and my cake was really browned on the top and sides. This seems to be a theme, although I can't decide if it's my oven or gluten free goods. I'd recommend keeping an eye out either way - I'm going to pull it out at 25 or 30 next time. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely. In my case, this involved flicking off the hard bits on the top, which looked fine particularly thanks to step 4!
- Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
- When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
A few notes: don't forget to remove the parchment paper! May or may not have forgotten last time, but it sat with the rest of the cake so it wasn't an issue. This cake stays very well in the fridge, so keep it comfy in there for leftovers.