Flourless Chocolate Cake… to the rescue!

We all have days where chocolate is calling our name! The luscious indulgence served in cake-form is usually off limits for those of us with Gluten Intolerance or Celiac Disease.
This recipe is quite decadent and incredibly easy to make! It freezes well, so you can prepare ahead of time for parties or surprise guests. Thaw in the refrigerator.

Flourless Chocolate Cake- always…Gluten Free!
8 oz Bittersweet Chocolate- finely chopped (I use TJ’s 62% bar)
8 oz unsalted butter, at room temp
1 ¼ cups sugar
4 eggs
5 tablespoons gf cornstarch
2 tablespoons Grand Marnier (or any liqueur- triple sec, Frangelico,
Amaretto, etc)

Preheat oven to 350 degrees.

Melt the chocolate in a double boiler (or use glass or stainless steel
bowl on top of pot of hot water) Whisking until smooth. Cool and add
the butter.
-Using an electric mixer, stir together the sugar and eggs and whip
until thick.
-Reduce the speed and add the chocolate. Stir in the cornstarch and
Grand Marnier (or amaretto my fav!).

-Spread the batter into a sprayed 9-inch pan, (or spring form pan)
bottom-lined with parchment paper.
-Place the pan in a larger roasting type pan place the pans in the
middle of the oven.
Fill the larger pan with water about 1/3 up the sides.
Bake until the cake is crusty on top but a skewer inserted in the
middle will have a moist crumb (approx 1 hour).
Remove and cool for 1 hour. Unmold on to a flat plate and remove
the paper. Dust with powdered sugar or cocoa powder.
*This is fantastic served with raspberry sauce, coffee ice cream, or
a butterscotch sauce: (brown sugar, white sugar, thinned with
cream on heat in pan)
Raspberry Sauce:

2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice


Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain to eliminate seeds. You can add cornstarch to thicken if desired.

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