Sometimes a girl just needs chocolate…
This cake is perfect because it is chocolaty, dense, rich, and everything you need when you have a hankering for chocolate. Did I mention that this cake is flour-less? Yes, it is completely gluten free. What a wonderful treat! If I go to parties or gatherings, I am concerned about other people’s allergies or diets. With a gluten free dessert, at least I know those with a gluten allergy can enjoy all they want.
This cake is so simple, you will be surprised! The only thing that would make this better is a big scoop of vanilla ice cream on the top. Too bad I was too lazy to go to the store for ice cream…
Preheat your oven to 300 degrees
Grease and flour a 9-inch cake pan or spring form pan
– 10 ounces semi sweet chocolate (chopped)
– 12 tablespoons of butter (1 ½ sticks)
– 1 teaspoon instant espresso powder
– 5 eggs
– 1 cup sugar
– 2 tablespoons water
– 1 teaspoon vanilla
– Pinch of salt
– ¼ cup unsweetened cocoa powder
In a microwave safe bowl or over a double boiler, combine the chopped chocolate, butter, and espresso powder. Stir over medium heat or microwave until melted, combined, and smooth. Let cool.
Using and stand mixer with the whisk attachment, whip the eggs with the sugar, vanilla, and salt until frothy, and light in color, about 7 minutes.
Set the mixer to slow and slowly pour in the melted chocolate mixture. Mix at medium speed until all combined. Add the cocoa powder and mix until combined.
Pour into the prepared spring form or cake pan.
Bake for 50-60 minutes. The middle may still be a little wet. Let cool completely and use a knife to run down the sides of the cake to loosen it from the pan.
Don’t forget to add the ice cream