Gluten Free Chocolate Cake
Gluten Free Chocolate Cake
An easy, rich gluten-free chocolate cake for chocoholics.
Serves: 8
Preheat oven to 350°F (175°C).
Requires one 8-inch cake pan
Ingredients
8 ounces good-quality semi-sweet chocolate
3 egg yolks
1 teaspoon vanilla extract
½ cup granulated sugar
Pinch of salt
For the crust
Ingredients
½ cup pecans
½ cup walnuts
½ cup granulated sugar
½ cup unsalted butter, softened
½ teaspoon vanilla extract
½ teaspoon salt
Directions
For the crust
Place the pecans and walnuts in a food processor and pulse until coarsely ground. Add the sugar, softened butter, vanilla, and salt, and process until the mixture holds together when pressed.
Spray an 8-inch cake pan with non-stick cooking spray. Press the nut mixture firmly into the bottom of the pan and up the sides to form a ½-inch edge.
Nut Crust
For the filling
Chop the chocolate into small pieces and place in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth (this typically takes about 2–3 minutes depending on your microwave). Let the melted chocolate cool for about 5 minutes.
Chopped Chocolate
Place the egg yolks in a mixing bowl and beat on high until they form soft peaks. Add the sugar and vanilla, and beat for another minute until well combined and slightly thickened.
Egg Yolks, Soft Peaks
Fold the whipped egg yolk mixture gently into the melted chocolate until fully incorporated and smooth. Take care to fold rather than beat, to keep the mixture airy.
Chocolate and Whipped Egg Yolks
Pour the chocolate filling into the prepared nut crust and smooth the top. Bake in the preheated 350°F oven for 30–40 minutes. The center should be set and the top may develop a few small cracks.
Remove the cake from the oven and allow it to cool completely in the pan for at least 2 hours before slicing. Cooling helps the texture set and makes slicing neater.
Serve slices with ice cream, fresh fruit, or a drizzle of chocolate sauce, if desired.
Enjoy!
Chef Chuck Kerber